Empty My Fridge
Gochujang Carbonara
Ingredients
- Pasta12 oz
- Parmesan cheese · grated1 ½ cups
- Egg3
- Gochujang2 tbsp
- Salt1 tsp
- Black pepper · groundto taste
- Bacon · chopped12 oz
- Scallion · thinly sliced2
- Sesame seed · toasted, for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1/2 cup of the pasta water and drain.
- While the pasta cooks, whisk the Parmesan, egg yolks, gochujang, salt and a few cracks of black pepper in a bowl until smooth and creamy.
- Heat a large skillet over medium. Cook the chopped beef bacon, stirring constantly, about 5 minutes, until crispy and golden. Set some bacon aside for serving. Pour off all but about 2 tablespoons of the fat.
- Take the skillet off the heat. Add the hot drained pasta to the bacon, then pour in the Parmesan mixture and toss quickly with tongs. Add reserved pasta water slowly as needed to loosen the sauce until silky.
- Top with extra Parmesan, scallions, sesame seeds and the reserved bacon bits, then serve.
Summarized from Tasty's video. Watch it for the details.
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EggCheeseScallionParmesan cheesePastaBaconGochujang
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