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Gochujang Carbonara

A creamy Korean-Italian fusion pasta combining classic carbonara technique with spicy, umami-rich gochujang for a bold and comforting dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Korean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz spaghetti
Sauce & Protein
  • 4 oz pancetta diced
  • 3 egg yolks
  • 1 whole egg
  • 1 cup Parmesan cheese freshly grated
  • 1.5 tbsp gochujang adjust to taste
  • 2 cloves garlic minced
  • 0.5 tsp black pepper freshly cracked
  • 0.25 cup reserved pasta water as needed

Equipment

  • Large pot
  • Large skillet
  • Mixing bowl
  • Tongs

Method
 

  1. Cook spaghetti in salted boiling water until al dente. Reserve pasta water before draining.
  2. Cook pancetta in skillet until crispy. Leave rendered fat in pan.
  3. Whisk egg yolks, whole egg, Parmesan, gochujang, and black pepper.
  4. Add garlic briefly to pancetta pan.
  5. Toss pasta with pancetta. Remove from heat.
  6. Add egg mixture and toss quickly to create sauce.
  7. Add pasta water gradually until glossy and creamy.
  8. Serve immediately with garnish.

Notes

Adjust gochujang to control spice level. Always remove pan from heat before adding egg mixture.