Ponce Carbonara

Ponce Carbonara
by Willie Simmons

1 pound Teet's Smoked Pure Pork Ponce
1 onion, diced
1 pound dry spaghetti, linguine, or fettuccine

½ cup heavy whipping cream or half and half
½ cup grated Parmesan + additional for garnish
2 whole eggs, lightly beaten

Flat-leaf parsley, finely chopped

Cook the ponce for one hour in a pressure cooker or until the ponce is tender. If you don't have a pressure cooker, this might just be the time to invest in one because the alternative is to cook the ponce for 3 hours by steaming or poaching. The long cooking time is necessary for all of it to become tender. 

Boil the water and cook your pasta al dente according to the instructions on the package.

Cube the cooked ponce and dice the onion. Saute in a skillet with a little olive oil, over medium heat, until the ponce is browned.

Whisk the remaining ingredients together and set aside.

Drain the pasta and stir, while still hot, into the cream, egg and cheese mixture until thoroughly coated.

Place the pasta on a plate and top it with the ponce and onion mixture. Sprinkle with the grated Parmesan and chopped Italian parsley for garnish.