Pepper, cream and Parmesan mix well and set aside. Whip the egg whites into a razor stiff egg white and also keep it ready. Fry the quite finely diced pork belly with a little butter and sesame oil and keep warm. In the meantime, drain the spaghetti boiled in salted water with a little sesame oil, place it in a large preheated baking dish and mix it as quickly as possible and at the same time with the Parmesan mixture, the hopefully still stiff beaten egg whites and the roasted pork belly cubes together with butter and oil.
Serve the spaghetti alla carbonara in heated plates as soon as possible.
An old family recipe from Northern Italy.
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