Name: Spaghetti Carbonara with Pork Belly and Fresh Peas
Yield: Makes 4 to 6 Servings
Ingredients: 1/2 teaspoon coarse kosher salt; 1/2 teaspoon coriander seeds, crushed; 1 pound fresh pork belly; 1 small onion, quartered; 1 small carrot, peeled, quartered; 1/2 celery stalk, cut into 2-inch pieces; 2 garlic cloves, peeled, smashed; 1 bay leaf; 1/4 teaspoon whole black peppercorns; 2 tablespoons (or more) dry white wine; 1/2 cup low-salt chicken broth; 2 tablespoons olive oil; 1 garlic clove, minced; 1/4 cup dry white wine; 1 pound spaghetti; 1 1/2 cups fresh shelled peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen petite peas, thawed; 2 large eggs; 1/2 cup grated Parmesan cheese, divided; 1/4 cup grated Pecorino Romano cheese; 1/4 cup chopped fresh Italian parsley

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