Gochujang Creamy Spicy Carbonara (Printable Version)
# What You’ll Need:
→ For the pasta
01 -
10 ounces thick-cut bacon
02 -
¾ cup (3 ounces) grated pecorino romano or parmesan cheese, plus more to garnish
03 -
2 large eggs, at room temperature
04 -
2 to 3 tablespoons Gochujang, depending on desired spice level
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 recommended)
09 -
1 cup reserved pasta water
→ For garnish
10 -
2 scallions, thinly sliced
11 -
Toasted sesame seeds (black and white preferred)
12 -
Lemon zest, optional for brightness
# Steps to Follow:
01 -
Add bacon to a large skillet or pan and cook over medium heat until golden brown on both sides. Lower heat if the pan begins to smoke. Once cooked, transfer bacon to a cutting board, blot with a paper towel to absorb grease, chop coarsely, and set aside.
02 -
Place bacon on a baking sheet lined with parchment paper in a single layer. Start in a cold oven, preheat to 220°C (425°F), and bake until crispy, 15 to 25 minutes.
03 -
In a medium bowl, whisk together parmesan, eggs, Gochujang, salt, garlic powder, and black pepper until well combined. Set aside.
04 -
Bring a large pot of salted water to a boil over high heat. Boil pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain the rest and return pasta to the pot. Add the egg and cheese mixture, tossing quickly to coat the pasta. Gradually add ½ cup of reserved pasta water, tossing to achieve a creamy texture. Add more pasta water as needed. Adjust salt to taste.
05 -
Divide pasta into individual servings. Top with bacon pieces, sprinkle with parmesan and scallions, and optionally add lemon zest for brightness. Garnish with sesame seeds and serve immediately.
# Additional Notes:
01 -
To make this dish gluten-free, use gluten-free pasta and a gluten-free gochujang.