Gochujang Carbonara
I know altering a simple carbonara sounds weird, but trust me, this Gochujang Carbonara is creamy, smoky, and makes a simple dish super interesting for the dinner table! It's perfect for sharing...or just keeping to yourself!Watch me make Gochujang Carbonara
Servings: 2 servings
Equipment
Ingredients
Pasta & Sauce
- 6 oz pasta of your choice I used spaghetti, but linguini is traditionally used.
- 3 slices thick-cut bacon cut into thin strips, see note 1
- 2 egg yolks
- 1 tbsp gochujang
- 2 tbsp grated parmesan plus more for garnish
- Salt and black pepper to taste
- Reserved pasta water ~ 2 tbsp
Optional Garnishes
- Extra egg yolk
- Parmesan
- Black Pepper
Instructions
- Cut the thick-cut bacon into thin slices. In a bowl, whisk together egg yolks, gochujang, parmesan, salt, and pepper until smooth.
- Heat a pan and cook the bacon over medium heat for about 5 minutes, or until crispy. Remove from the pan and set aside.
- Boil your noodles one minute before al dente. Reserve some pasta water before draining. Do not rinse the noodles.
- Add the noodles back to the warm pan (off the heat), toss in the carbonara sauce, and stir quickly to coat. Gradually add pasta water until the sauce becomes silky and smooth.
- Stir in the bacon, then plate your pasta. Optionally garnish with an extra egg yolk, parmesan, and a sprinkle of black pepper.
Notes
(1) Guanciale or pancetta is traditionally used in a carbonara, but bacon is used here because its stronger, smoky flavors balances the acidic flavors of gochujang, but if you want to use guanciale or pancetta, go for it!
Nutrition
Serving: 1 serving | Calories: 530kcal | Carbohydrates: 47g | Protein: 20g | Fat: 30g