Family Recipes by Revolution Barbecue, Pork, Recipes, Recipes by Glenn Connaughton
Spice Up Your Pasta Night with Gochujang Carbonara: A Fusion Twist on a Classic Dish
Embark on a culinary journey with me as we delve into the vibrant fusion flavors of my Gochujang Carbonara—a dish that encapsulates my lifelong love affair with food and culture. Hailing from the Bronx, carbonara has always held a special place in my heart, reminiscent of childhood memories. Yet, it was my years spent in Southern California that truly expanded my palate and ignited my passion for culinary exploration. Surrounded by the diverse and eclectic food scene of Southern California, I found myself drawn to the bold and dynamic flavors of Korean cuisine.
Inspired by this newfound love for Korean flavors and my enduring affection for carbonara, I set out to create a dish that seamlessly blends the best of both worlds. Thus, my Gochujang Carbonara was born—a harmonious fusion of creamy Italian comfort and spicy Korean zest. Each bite is a nostalgic homage to my upbringing in New York, coupled with the vibrant influences of my culinary adventures on the West Coast.
Join me as we celebrate the flavors that have shaped my culinary journey, and indulge in a dish that embodies the essence of cultural fusion and creativity. Recipe by Glenn Connaughton. Read more about Glenn here.
Gochujang Carbonara
Ingredients
For the pasta:
- 10 ounces thick-cut bacon
- ¾ cup 3 ounces grated pecorino romano, plus more to garnish
- 2 large eggs at room temperature
- 2 tablespoons Gochujang
- 1 teaspoon kosher salt
- ½ teaspoon granulated garlic
- Freshly ground black pepper
- 12 ounces spaghetti
- 1 cup reserved pasta water
For garnish:
- 2 green onions (scallions) thinly sliced
- Toasted sesame seeds black and white
Instructions
Cook the Bacon:
- Place thick-cut bacon in a skillet over medium heat.
- Cook until golden brown and crispy.
- Transfer cooked bacon to a cutting board and blot excess grease with a paper towel.
- Coarsely chop the bacon and set it aside.
Prepare the Sauce:
- In a bowl, whisk together grated pecorino romano, eggs, Gochujang, kosher salt, granulated garlic, and freshly ground black pepper until well combined.
- Set the sauce mixture aside.
Cook the Pasta:
- Bring a large pot of salted water to a boil over high heat.
- Add spaghetti to the boiling water and cook until al dente according to package instructions.
- Reserve 1 cup of pasta water, then drain the cooked spaghetti.
- Return the drained spaghetti to the pot.
Combine Pasta and Sauce:
- Immediately add the prepared sauce mixture to the cooked spaghetti in the pot.
- Use tongs to quickly and thoroughly coat the spaghetti with the sauce.
- The warmth of the spaghetti will help create a creamy sauce.
Adjust Sauce Consistency:
- Gradually stream in the reserved pasta water while tossing the spaghetti with the sauce.
- Continue tossing until the spaghetti is glossy and creamy, adding more pasta water as needed.
Garnish and Serve:
- Divide the prepared Gochujang Carbonara into serving bowls.
- Garnish each bowl with additional grated pecorino romano, thinly sliced green onions, and toasted sesame seeds. Serve immediately and enjoy!
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