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Gochujang carbonara recipe

Gochujang carbonara recipe

24 ratings

Sweet, salty and spicy Gochujang paste is the secret ingredient in this tasty twist on classic pasta carbonara. Serving two and ready in around half an hour, it's a great date-night dinner, Valentine's main or midweek meal when you fancy an upgrade from your usual pasta dish. See method

  • Serves 2
  • Takes 35 minutes
  • 946 calories / serving

Ingredients

  • 2 tbsp olive oil
  • 8 rashers Tesco Finest dry cured pancetta, thinly sliced
  • 40g panko breadcrumbs​
  • 3 large garlic cloves, crushed
  • 200g dried tagliatelle
  • 1 onion, finely diced
  • 1½ tbsp gochujang paste
  • 50g Parmesan, finely grated
  • 3 large egg yolks
  • 20g fresh basil, leaves picked and roughly chopped
  • 2 spring onions, thinly sliced​
  • sliced fresh red chilli, to garnish (optional)
If you haven't got tagliatelle, try using spaghetti or linguine

Each serving contains

  • Energy

    3960kj
    946kcal     47%

  • Fat

    44g 63%

  • Saturates

    13g 67%

  • Sugars

    9g 10%

  • Salt

    2g 34%

of the reference intake
Carbohydrate 97.4g Protein 37.1g Fibre 6.5g

Method

  1. Bring a large pan of water to the boil. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry ⅓ of the pancetta for 2-5 mins until golden brown and crispy. Add the breadcrumbs and cook for 3-4 mins until golden brown. Add ⅔ of the garlic and season with black pepper. Cook for 1-2 mins, stirring regularly to prevent burning, until the garlic is cooked. Put on a plate and set aside
  2. Cook the tagliatelle to pack instructions in the pan of boiling water. Meanwhile, heat the rest of the oil in a frying pan over a medium-high heat and cook the remaining pancetta for 4-5 mins until golden brown and crispy. Add the onion to the pan and lower the heat slightly, then cook for 4-5 mins until softened. Add the remaining garlic and the gochujang paste, then cook for 1-2 mins until aromatic. Season with black pepper.
  3. Whisk 40g Parmesan and the egg yolks in a small bowl. Drain the tagliatelle, reserving 140ml cooking water. Add the pasta to the frying pan, remove from the heat, then add the reserved pasta water, the egg mixture and most of the basil. Using tongs, stir vigorously, lifting the tagliatelle up slightly as you do, so that everything is well coated. The egg yolk mixture should emulsify into a smooth, creamy sauce without scrambling, after about 30 secs.
  4. Transfer to serving plates, then top with the breadcrumbs, spring onions, and remaining basil and Parmesan. Scatter with sliced chilli, if you like.

See more Recipes for two

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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