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Gochujang Carbonara.
Your favourite creamy pasta getting its well-deserved spicy facelift!
2 PortionsYield
8 MinutesPrep Time
10 MinutesCook Time
IngredientsInstructions
2 Udon bundles4 Egg yolks120ml Double Cream2 Tbsp Gochujang1.5 Tbsp Soy Sauce
1 Tsp Sesame Oil2 Tbsp Parmesan + more for serving80g Pancetta2 Spring Onions1 Pack Snacking Seaweed
1
Place a medium pot over high heat and add a small amount of water, just as much as you would need to cover the noodles
2
Slice the green ends on the spring onions, shred or crumble the seaweed, and grate your parmesan.
3
In a bowl, combine 2 egg yolks, the cream, gochujang, soy sauce, sesame oil, and parmesan. Whisk until there are no remaining lumps.
4
Drop your pancetta into a cold pan, then turn the heat on to medium and slowly render out the fat. Once you can see that the fat is surrounding the pancetta on the bottom of the pan and the pancetta itself has become crispy, it’s time to drop the noodles into the boiling water.
5
Cook the noodles until the bundles just begin to fall apart (about a minute). Using a slotted spoon, fish out the noodles and add them to the pan with the pancetta, reserving the cooking water in the pot.
6
Add the sauce to the pan with the noodles and pancetta, along with a splash of the noodle water and mix well, off the heat.
7
Once the sauce is nice and smooth, serve the noodles into bowls, topped with more parmesan, spring onions, the crushed seaweed and a fresh yolk.
