dileenthompson 
This recipe reimagines the Italian classic by incorporating Korean gochujang paste into the rich egg and cheese sauce. The result is a deeply flavorful, creamy pasta with a complex kick of spice and umami that beautifully cuts through the richness.
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 12 oz (340g) spaghetti, bucatini, or rigatoni
- 4 large egg yolks
- 1 large whole egg
- 1 cup freshly grated Pecorino Romano cheese, plus more for serving
- 1-2 tablespoons gochujang paste (adjust to your spice preference)
- 6 oz (170g) guanciale or pancetta, diced
- 3 cloves garlic, minced
- ½ teaspoon freshly cracked black pepper
- Optional for garnish: Thinly sliced scallions and toasted sesame seeds
Instructions
- Prepare the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente. Just before draining, reserve 1 ½ cups of the starchy pasta water. Drain the pasta.
- Make the Gochujang Sauce: While the pasta cooks, in a medium bowl, whisk together the egg yolks, whole egg, grated Pecorino Romano, gochujang paste, and black pepper until a smooth, thick paste forms.
- Cook the Guanciale: In a large skillet or Dutch oven, cook the diced guanciale over medium heat until it’s crispy and the fat has rendered, about 6-8 minutes. Add the minced garlic during the last minute of cooking and stir until fragrant. Remove the skillet from the heat.
- Temper the Sauce (Crucial Step): Let the skillet cool for a minute off the heat. Slowly, while whisking constantly, add about ½ cup of the reserved hot pasta water to the guanciale fat in the skillet. This will cool the pan down further and prevent the eggs from scrambling.
- Combine and Emulsify: Add the hot, drained pasta to the skillet and toss to coat in the fat. Working quickly off the heat, pour the gochujang-egg mixture over the pasta, tossing continuously with tongs. Add more reserved pasta water, a little at a time, until the sauce becomes creamy, glossy, and clings to the pasta.
- Serve Immediately: Divide the pasta among warm bowls. Top with extra grated Pecorino Romano, a crack of black pepper, and garnish with sliced scallions and a sprinkle of sesame seeds if desired.
Key Flavors & Notes
- Umami & Spicy: Gochujang provides a deep, fermented, spicy-sweet flavor that adds incredible complexity.
- Creamy & Salty: The classic carbonara base of egg yolks, cheese, and pork creates a luxurious, salty, and rich foundation.
- Pro-Tip: The key to a smooth, non-scrambled sauce is controlling the heat. Always remove the skillet from the heat before adding the egg mixture. The residual heat and hot pasta water are enough to cook the eggs into a silky sauce. Start with 1 tablespoon of gochujang for a mild heat and add more if you prefer it spicier.
- Ingredient Note: Guanciale (cured pork jowl) is traditional, but pancetta is an excellent and more readily available substitute. Do not use bacon, as its smoky flavor will clash.
