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Gochujang Carbonara

A fusion pasta dish combining creamy Italian carbonara with spicy-sweet Korean gochujang for a bold, comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Fusion, Korean-Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta & Sauce
  • 12 oz spaghetti or fettuccine
  • 4 oz pancetta or bacon diced
  • 2 cloves garlic minced
  • 3 large egg yolks
  • 0.5 cup Parmesan cheese grated
  • 0.25 cup heavy cream optional
  • 2 tbsp gochujang adjust to taste
  • 1 tbsp olive oil
  • to taste salt and black pepper
  • 2 tbsp chives or green onions chopped

Equipment

  • Large pot
  • Skillet
  • Mixing bowl
  • Whisk
  • Tongs

Method
 

  1. Cook pasta in salted boiling water until al dente. Reserve ½ cup pasta water and drain.
  2. In a skillet, heat olive oil over medium heat. Cook pancetta or bacon until crispy, then sauté garlic for 30 seconds.
  3. Whisk together egg yolks, Parmesan, gochujang, and heavy cream (if using) in a bowl.
  4. Remove skillet from heat. Toss pasta with pancetta and garlic, then slowly add egg-gochujang mixture, tossing quickly. Adjust sauce consistency with reserved pasta water.
  5. Plate pasta and garnish with chopped chives and extra Parmesan. Serve immediately.

Notes

Adjust gochujang to control spiciness. Avoid direct heat when adding eggs to prevent scrambling.