Gochujang Carbonara
A rich, creamy, and cheesy Italian Dish with an Korean Twist. The spice of the Guchujang pairs perfectly with the fatty egg yolk and parmesan cheese.
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
Parmesan can be substituted with Grana Padang, Pecorino, or Romano Cheese
Reserve the bacon fat after frying.
Honestly, boil the pasta however you like. I can't be bothered enough to care.
Normally, Porchetta is used, but use bacon as that is a lot more expensive and less available.
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.