Gochujang Creamy Carbonara-Style Pasta

Ingredients

• 200 g spaghetti
• 100 g bacon
• 1 tbsp gochujang
• 2 egg yolks
• 1/2 cup Parmesan cheese (finely grated)
• 1/2 cup heavy cream
• 2 cloves garlic
• 1/2 tsp black pepper
• to taste salt(optional)
• 2 green onions (optional, for garnish)(optional)

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook spaghetti until al dente (about 10 minutes), then reserve 1/2 cup pasta water and drain.

2. 2

   While pasta cooks, cook bacon in a large skillet over medium heat until crisp, about 5 minutes. Add minced garlic and cook 30 seconds, then stir in gochujang and cook 1 minute to mellow.

3. 3

   In a bowl, whisk egg yolks with heavy cream and Parmesan until smooth. Turn off the heat under the skillet. Add drained spaghetti to the bacon-gochujang and toss to coat.

4. 4

   Slowly pour in the egg-cheese mixture while tossing constantly. Add reserved pasta water a splash at a time until the sauce turns creamy and clings to the pasta (about 1–2 minutes). Season with black pepper; adjust salt if needed. Serve immediately with green onions if using.