Gochujang Carbonara

This gochujang carbonara is a bold, creamy fusion of Italian comfort and Korean heat. Egg yolk sauce meets crispy beef bacon and a spicy kick of gochujang for a rich, umami-packed twist on the classic. It’s the perfect balance of creamy, savory, and spicy — familiar but with a fiery edge. Check out Brandon on Instagram @brandongouveia for more recipe inspo!

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions for al dente. Reserve ½ cup of the pasta water, then drain the pasta.

2. 2

   While the pasta cooks, whisk together the Parmesan, egg yolks, gochujang, salt, and a few cracks of black pepper in a bowl until smooth and creamy.

3. 3

   Heat a large skillet over medium. Add the chopped beef bacon, and cook, stirring constantly, for about 5 minutes, until crispy and golden. Remove some of the cooked bacon, and set aside for serving. Discard all but about 2 tablespoons of the drippings in the skillet.

4. 4

   Remove the skillet from heat. Add the hot, drained pasta to the bacon in the skillet. Pour the Parmesan mixture into the skillet, quickly toss to coat using tongs. Slowly pour in the reserved pasta water as needed to loosen the sauce and make it silky.

5. 5

   Top the pasta with extra Parmesan, scallions, sesame seeds, and the reserved crispy bacon bits.

6. 6

   Enjoy!

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