Gochujang Carbonara
Flavorful gochujang carbonara made with simple ingredients in just 30 minutes. This delicious take on traditional pasta carbonara has a wonderful kick of heat from the gochujang, plus the luxurious creaminess that you know and love! Fun and easy comfort food that's guaranteed to impress.
Servings 6 servings
Calories 499cal
Ingredients
- For the pasta:
- 10 ounces thick-cut bacon
- ¾ cup (3 ounces) grated pecorino romano or parmesan cheese, plus more to garnish
- 2 large eggs, at room temperature
- 2 to 3 tablespoons Gochujang, depending how spicy you like it
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon garlic powder
- Freshly ground black pepper
- 12 ounces pasta (I love fettuccine, conchiglie or shellbows for this!)*
- 1 cup reserved pasta water
- For garnish:
- 2 scallions, thinly sliced
- Toasted sesame seeds (black and white are great!)
- Lemon zest, optional for brightness
Instructions
- Cook the bacon: Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium to medium low heat. Once bacon is done, transfer to a cutting board and blot with a paper towel to absorb excess grease, then coarsely chop and set aside.
- Alternatively cook the bacon in the oven: Carefully place bacon in a single layer on a baking sheet lined with parchment paper. Place bacon into a COLD oven, shut the door and preheat the oven to 425 degrees F. Bake until bacon has reached your desired level of crispiness, 15 to 25 minutes.
- While the bacon cooks, make the sauce and pasta: In a medium bowl, whisk together the parmesan, eggs, Gochujang, salt, garlic powder and lots of freshly ground black pepper until well-combined. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add pasta and boil until al dente, according to the package directions. Reserve 1 cup of pasta water, then remove from heat and drain. Add pasta back to the pot, immediately add the egg and cheese mixture, and use tongs to quickly and thoroughly coat the pasta with the mixture. The warmth of the pasta will transform the eggs into a creamy sauce; it should not be curdled or chunky. Stream in ½ cup pasta water and toss again to coat the noodles so they are glossy and creamy. Add more pasta water, as necessary, to create a creamier sauce. Taste and season with more salt, as needed.
- Serve: Divide pasta between bowls or plates. Top with bacon pieces and sprinkle each bowl with about 1 tablespoon of grated or shaved parmesan and scallions. If you’d like a little brightness, I suggest adding a little lemon (or lime!) zest on top. Finish it off with a sprinkle of sesame seeds and dig in! Serves 4-6.
Notes
*To make gluten-free: simply use your favorite gluten-free pasta and a gluten-free gochujang.
Nutrition
Serving: 1serving (based on 6) | Calories: 499cal | Carbohydrates: 46.1g | Protein: 19.6g | Fat: 25.7g | Saturated Fat: 10g | Fiber: 2g | Sugar: 3.6g