Gochujang Carbonara (Print Version)

# Ingredients:

→ For the Pasta

01 - 10 ounces thick-cut bacon
02 - ¾ cup (3 ounces) grated pecorino romano or parmesan cheese, plus more for garnishing
03 - 2 large eggs, at room temperature
04 - 2 to 3 tablespoons gochujang, depending on your spice preference
05 - 1 teaspoon kosher salt, plus more to taste
06 - ½ teaspoon garlic powder
07 - Freshly ground black pepper
08 - 12 ounces pasta (fettuccine, conchiglie or shellbows work beautifully)
09 - 1 cup reserved pasta water

→ For Garnish

10 - 2 scallions, thinly sliced
11 - Toasted sesame seeds (mix of black and white if available)
12 - Lemon zest for brightness (optional)

# Instructions:

01 - Place your thick-cut bacon in a large skillet over medium heat. Cook until golden brown on both sides, flipping occasionally. If you notice the pan starting to smoke, simply lower the heat a bit - I find medium to medium-low works perfectly. Once crispy, transfer the bacon to a paper towel-lined cutting board to drain excess grease. When cool enough to handle, roughly chop into bite-sized pieces and set aside.
02 - If you prefer, you can bake your bacon instead. Line a baking sheet with parchment paper and arrange the bacon in a single layer. Place into a COLD oven, then set temperature to 425°F and bake until your desired crispiness is reached, about 15-25 minutes. This hands-off method works great while you prep other ingredients.
03 - While the bacon cooks, grab a medium bowl and whisk together the grated cheese, eggs, gochujang, salt, garlic powder, and a generous amount of freshly cracked black pepper until everything is well combined. The mixture will be thick and vibrant orange-red. Set aside while you cook the pasta.
04 - Bring a large pot of water to a rolling boil and salt it generously (it should taste like seawater). Add your pasta of choice and cook according to package directions until al dente - tender but with a slight bite in the center. Before draining, dip a measuring cup in to reserve 1 cup of the starchy pasta water, then drain the pasta.
05 - Working quickly, return the hot drained pasta to the empty pot (off the heat). Immediately pour in your egg mixture and use tongs to toss and coat the pasta thoroughly. The residual heat will gently cook the eggs into a silky sauce - it should NOT curdle or look scrambled. Stream in about ½ cup of the reserved pasta water while continuously tossing to create a glossy, creamy coating on the noodles. Add a splash more pasta water if needed to reach your desired consistency.
06 - Divide the pasta between warm bowls or plates. Scatter the chopped bacon pieces over each serving, then sprinkle with additional grated cheese, sliced scallions, and a pinch of toasted sesame seeds. If you'd like a little brightness to balance the rich flavors, add a light grating of lemon zest over the top. Serve immediately while hot and creamy.

# Notes:

01 - Gochujang is a Korean fermented chili paste that adds a beautiful depth of flavor along with heat - look for it in the international section of your grocery store or at Asian markets.
02 - The key to silky carbonara (not scrambled eggs!) is to work quickly when combining the hot pasta with the egg mixture, and to make sure the pan is OFF the heat.
03 - Room temperature eggs are important for this recipe as cold eggs are more likely to curdle when they hit the hot pasta.
04 - If you're nervous about the raw egg sauce, the residual heat from the pasta will bring it to a safe temperature, but the pot must be off the heat to prevent scrambling.
05 - For a gluten-free version, simply substitute your favorite gluten-free pasta - the sauce works just as well!

Back