Gochujang Carbonara
Equipment
- Large Pot for noodles
Ingredients
Noodles
- 1 bundle Korean udon noodles, see note 1
- 2 egg yolks
- ½ cup heavy cream
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 2 tbsp Parmesan cheese, grated
- 2 strips bacon, thinly sliced, see note 2
- Salt and pepper, to taste
Optional Garnishes
- Extra Parmesan
- Additional bacon
- Egg yolk, for extra richness
- Black pepper
Instructions
- Boil the udon noodles one minute before al dente and reserve some noodle water before draining.
- In a bowl, mix gochujang, soy sauce, sesame oil, Parmesan, egg yolks, and heavy cream until smooth.
- Cook the bacon in a skillet until crispy.
- Add the cooked noodles and sauce to the pan, tossing to coat.
- Stir in reserved noodle water and let the sauce thicken.
- Serve in a bowl and optionally garnish with more bacon, Parmesan, an egg yolk, and black pepper.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Creamy, Spicy, and Seriously Satisfying Gochujang Carbonara
This Gochujang Carbonara is what happens when classic Italian comfort food meets bold Korean flavor. It’s creamy, cheesy, smoky, and spicy, all in one perfect bite! The gochujang adds a subtle heat and depth that cuts through the richness of the sauce, while the thick udon noodles give it that bouncy, chewy texture. With just 20 minutes and a few pantry staples, this fusion pasta is your new weeknight go-to.
The Secret to a Silky Carbonara Sauce
The key to a perfect carbonara is emulsification. You’re not just dumping cream into pasta, you’re creating a silky, glossy sauce by combining egg yolks, Parmesan, and fat (from the bacon and cream), then loosening it up with reserved starchy noodle water. This technique coats each noodle in flavor without ever breaking or curdling. Stir continuously and use just enough hot water to bring it together smoothly.
Ingredients for Gochujang Carbonara
- 1 bundle Korean udon noodles
- 2 egg yolks
- ½ cup heavy cream
- 2 tablespoons gochujang
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons Parmesan cheese, grated
- 2 strips bacon, thinly sliced
- Salt and pepper, to taste
- Optional Garnishes
- Extra Parmesan
- Additional bacon
- Egg yolk
- Black pepper
How to Make Gochujang Carbonara
Step-by-Step Breakdown
Boil the udon noodles until just before al dente. Reserve some of the starchy cooking water before draining, this is what makes the sauce velvety and smooth.
In a bowl, whisk together the egg yolks, gochujang, soy sauce, sesame oil, Parmesan, and heavy cream until fully combined. It should look like a thick, reddish-orange cream.
In a skillet, cook the bacon until crispy. Leave a little bit of bacon fat in the pan, that’s extra flavor.
Add the noodles and gochujang sauce directly to the hot pan. Toss vigorously, adding splashes of the reserved noodle water until the sauce thickens and coats every strand.
Serve hot, garnished with extra Parmesan, more bacon, a raw egg yolk for richness, and a pinch of black pepper.
Tips and Variations
• Don’t overcook the noodles! Them being slightly underdone is perfect since they’ll finish cooking in the sauce.
• For a nutty twist, drizzle on a little toasted sesame oil just before serving.
• Swap the bacon with mushrooms or plant-based bacon for a vegetarian version.
• Want more spice? Stir in extra gochujang or top with chili flakes.
• Udon noodles work best, but ramen, bucatini, or spaghetti all hold up nicely.
Frequently Asked Questions
Can I use regular pasta instead of udon noodles?
Absolutely. Udon noodles give this dish that chewy texture, but spaghetti or bucatini also work well. Just make sure to save the pasta water for emulsifying the sauce.
Is this dish really spicy?
It has a gentle heat from the gochujang, but it’s not overpowering. If you like it spicier, add more gochujang or a dash of chili oil on top.
Do I need to use cream in carbonara?
Traditional Italian carbonara doesn’t use cream, but this version leans into the comfort food side of things. The cream helps mellow the spice and make the sauce extra luscious.
Can I make this vegetarian?
Yes! Just leave out the bacon and use mushrooms or plant-based bacon for a similar texture and umami. A splash of soy sauce can help bring back the savory depth.
Can I make this ahead of time?
It’s best eaten fresh, but you can refrigerate leftovers and reheat gently with a splash of water. The sauce may thicken, but it will still taste great.
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