Miso Gochujang Carbonara
Serves 2 - Prep Time: 5 minutes - Cook Time: 10 minutes
Umami to the max
Ever crave two cuisines at the same time? This bowl celebrates both Asian and Italian flavors without compromising either. Now that’s what I call a beautiful harmony.
Ingredients
1 tbsp oil
3 pieces of thick bacon, diced
2-3 scallions, chopped
2 garlic cloves, thinly sliced
1 1/2 tbsp gochujang paste
1 tbsp white miso paste
1 tbsp soy sauce
2 egg yolks
1 cup parmesan grated
8 oz pasta noodles
1 cup reserved pasta water
Pepper to taste
Directions
Over medium heat, add oil to a pan.
Fry bacon and scallions until crispy, about 3-4 minutes. Mix in garlic, gochujang, miso, and soy sauce. Toss cooked pasta in the sauce until evenly coated.
In a separate bowl, whisk together egg yolks and parmesan. Whisk in 1/2 cup warm reserved pasta water to temper the egg mixture. Add the warm pasta into the bowl and toss to combine adding 1 tbsp of pasta water at a time to loosen and create a silky sauce.
Garnish with chopped scallions and enjoy!