Let’s Make: Gochujang Carbonara
A classic, rich, creamy, and cheesy Italian pasta noodle Dish with a Korean Asian Twist. The spice of the Guchujang pairs perfectly with the fatty egg yolk and parmesan cheese.
This is definitely one of the more viral recipes that I created, although it did get a lot of hate from so called “Italian people”. We all know that those “Italian people” were just Caucasian Americans who are just genetically Italian and don’t even speak a lick of Italian. Not to culture shame, but their great-great-grandma who came to America are probably ashamed of them for being so culturally deficient. Weirdly enough, I got a lot of compliments from people who live in Italy. They said dish is super innovative. I also got an actual Italian boy’s phone number by posting this recipe, but he’s too young for me. I don’t want to date someone who’s only 22, no thank you ma’am.
Enough of the rant, but gochujang is a fermented chili paste from Korea. It’s slightly sweet, tangy, and spicy. It is commonly used in soups and sauces. It perfectly pairs with the rich, creamy carbonara sauce.
A double boiler was used, instead of directly putting the sauce on a hot pan and then adding the pasta, as that is the best method to prevent the carbonara sauce of curdling or cooking too much.
Let’s Get Cooking!
In-Depth Recipe At The Bottom
Gochujang Carbonara
Ingredients
Sauce Ingredients:
- 1.5 Tbsp Gochujang (To Taste)
- 1 Large Egg
- 2 Egg Yolks
- 3 Oz Parmesan (Grated)
- ½ Tbsp Black Pepper
- Rendered Bacon Fat (Reserved from seared bacon, add to taste)
- 1 Tsp Garlic (Grated)
Pasta and Toppings:
- 10 oz Spaghetti (Bucatini, or Udon or any long noodle)
- 3 oz Bacon (Sliced and Reserve the Fat)
- Bacon Fat (From Seared bacon (Add to Taste)
- 1-3 Stock Scallions (Sliced)
- Pinch of Sesame Seeds (Black or White Toasted Sesame Seeds)
- Reserved Pasta Water (To thin the Sauce)
- Parmesan (Grated)
Instructions
Procedure:
- Mix the Sauce ingredients together.
- Salt the water and boil the pasta until almost al dente (about 6-8 min). Sear the bacon and reserve the rendered fat
- On a double boiler, mix the sauce with noodles, scallions, bacon, and rendered bacon fat. Add some pasta water to thin out the sauce if wanted. Garnish and Eat
Notes
In-Depth Instructions:
Gochujang Carbonara:
- Mix Gochujang, an Egg, Egg Yolks, Parmesan, Black Pepper, and Garlic together in a large heat proof bowl. The bowl will eventually be placed onto of a pot of boiling water, and create a double boiler
2. In a pot of boiling water, add in salt and pasta. Boil the pasta until almost al dente or to almost the state which one prefers. While the pasta is boiling, sear the chopped bacon until golden, and reserve the fat after cooking.
3. On a double boiler, add the freshly boiled pasta and reserved bacon fat in the sauce. Mix it together. If the pasta sauce is too thick, add some pasta water and mix it. It should thin out the sauce. Garnish with Sesame Seeds, and Parmesan.
Red Bean Pancake: Recipe in Bio
.
.
.
.
(C
