Description
This Gochujang Carbonara recipe is a fusion twist on the classic Italian dish, combining rich, creamy carbonara with the spicy, umami-packed Korean chili paste, gochujang. Thick-cut bacon is cooked to a perfect crisp, then tossed with pasta coated in a silky sauce made from eggs, pecorino romano, and gochujang. The dish is garnished with scallions, toasted sesame seeds, and optional lemon zest to add brightness, delivering a bold and flavorful meal ready in just 35 minutes.
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 on spice preference
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon garlic powder
- Freshly ground black pepper
- 12 ounces pasta (fettuccine, conchiglie, or shellbows recommended)
- 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, adjusting heat to prevent smoking, usually medium to medium-low heat. Once cooked, transfer bacon to a cutting board, blot with paper towels to remove excess grease, then coarsely chop and set aside.
- Alternative oven method for bacon: Place bacon in a single layer on a parchment-lined baking sheet. Put the baking sheet into a cold oven, then preheat oven to 425°F. Bake for 15 to 25 minutes until bacon reaches desired crispiness.
- Make the sauce: While bacon cooks, whisk together parmesan, eggs, gochujang, salt, garlic powder, and freshly ground black pepper in a medium bowl until well combined. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water and drain the pasta. Return pasta to the pot, immediately add the egg and cheese mixture, and quickly toss with tongs to coat the pasta thoroughly. The heat of the pasta will gently cook the eggs, creating a creamy sauce. Add ½ cup of reserved pasta water and toss again. Add more pasta water if needed to achieve a glossy, creamy consistency. Taste and adjust seasoning with salt as necessary.
- Serve: Divide the pasta into bowls or plates. Top with chopped bacon pieces, about 1 tablespoon of grated or shaved parmesan per serving, and sliced scallions. For extra brightness, garnish with lemon zest if desired. Finish with a sprinkle of toasted sesame seeds and serve immediately.
Notes
- Use thick-cut bacon for best texture and flavor.
- Adjust gochujang quantity based on your preferred spice level.
- Reserve pasta water to adjust sauce consistency as needed.
- Make sure eggs are at room temperature to help create a smooth, creamy sauce and avoid curdling.
- Lemon zest is optional but adds a nice fresh brightness to the dish.
- This dish is best served immediately for optimal creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Italian-Korean)
