Glistening Gochujang Carbonara

Want a refresher on how to make this?

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Serves 2-3 | Takes: 15 min

INGREDIENTS

• 2 egg yolks

• 1 whole egg

• ¼ cup grated parm

• ¼ cup grated pecorino

• 1-2 tablespoons gochujang

• 3 slices bacon, cut into ½ inch slices

• 2 cloves garlic, minced

• ½ # spaghetti

• About 1 cup pasta cooking water

• Chopped chives

• Black pepper and salt to taste

INSTRUCTIONS

Cook the bacon

Gently render your bacon over medium heat in a large pan with a touch of olive oil. Once the bacon is almost all the way crisp, add in the garlic, stir for 30 seconds, then turn off the heat.

Make the Sauce

Whisk together the eggs, parm, pecorino, and gochujang in a large bowl. Season with lots of black pepper and a bit of salt.

Cook the pasta

Cook your pasta in a large pot of lightly salted water (careful not to over salt your water otherwise this dish can get super salty), per the instructions.

Finish the dish

Right before your pasta is cooked to your liking, turn the bacon back on just to warm it up, then turn off the heat again, and transfer your pasta directly into the pan with the bacon and garlic, allowing any pasta water to go in the pan with it (I just use tongs for this). Now working quickly, put about ¾ cup of pasta cooking water into the pasta. Add your egg/cheese mixture and stir, stir, stir to form a nice, creamy, homogenous sauce to coat your pasta. If it seems a bit thick, add some more pasta water.

Immediately plate the pasta and hit it with a bit more pecorino or parm and some chopped chives before slurping it up.