Pin it
Gochujang Carbonara fuses together the cozy goodness of classic Italian comfort food and bold Korean spice. This wild mashup swaps in gochujang, a spicy, subtly sweet fermented chili paste from Korea, for a flavor punch that totally transforms the usual creamy, cheesy sauce. You still get that dreamy, rich texture from eggs and cheese, but now it’s packing a slow-burn, savory heat that keeps each bite interesting. This isn’t your nonna’s carbonara—it’s got an entire world of flavors mixed in and will grab your attention from the first forkful to the last.
I came up with this meal on a freezing night when I wanted both carbonara’s comfort and something spicy to warm me up. I noticed the tub of gochujang sitting in the fridge from making bibimbap, so I decided to wing it. That first test blew me away—everything just blended together perfectly and the eggs turned silky thanks to the chili paste. A friend from Italy said he was probably going to hate it—but after one bite, he couldn’t stop eating. Now, I whip up this dish every time friends come over, because it never fails to impress or surprise.
Delicious Ingredients
- Sesame seeds: These little guys bring a hint of crunch, toasty flavor, and a cool look to the final dish.
- Scallions: Sprinkle sliced scallions on for a fresh pop and light onion taste.
- Bacon: Hearty, salty bites of bacon give richness and just the right chew.
- Pasta: Grab bucatini, rigatoni, or fettuccine—they hold the sauce like a pro.
- Black pepper: A shake of this adds warmth that plays up the gochujang’s heat.
- Garlic powder: No more burnt flakes—this gives consistent garlic flavor all over.
- Gochujang paste: For sweet, spicy, and savory hits, it’s the game changer here.
- Pecorino Romano cheese: Sharp, tangy, and super salty—it’s what makes the sauce sing.
- Egg yolk: Extra silkiness and depth, helping everything come together into that dreamy sauce.
- Large eggs: Eggs are the magic for creaminess and the thick, shiny sauce we crave.
Simple Steps
- Final Touches:
- Add toasted sesame seeds, scallions, and a little fresh lemon zest before serving.
- Silky Sauce Finish:
- Gently pour in the egg mixture over the steamy pasta while tossing it fast to smooth everything out.
- Pasta Water Fix:
- If the sauce feels thick, splash in the reserved pasta water until it’s nice and glossy.
- Move Fast:
- Drain your pasta, then toss it straight into the skillet with the cooked bacon and fat—take it off the heat first.
- Making Bacon:
- Chop bacon into little squares, then crisp them up over medium heat in a pan.
- Noodles Time:
- Boil your noodles in salty water till they’re just cooked, and keep half a cup of that water before you drain.
- Sauce Mix:
- Beat eggs and the extra yolk in a bowl, then work in pecorino cheese while whisking. Mix in gochujang, then add garlic powder and black pepper to taste.
Pin it
I figured out timing is everything here the hard way. Once, I dumped the egg sauce in before the pan cooled down and ended up with chunked-up eggs instead of that creamy sauce bliss. At home, my family now teases that they can judge my skills by how smooth the carbonara turns out. Go fast but stay chill—that’s the real secret.
Tasty Matches
This spicy pasta goes great next to an arugula salad with just a squeeze of lemon and some olive oil. Grab a glass of crisp Pinot Grigio for a refreshing match, or try Korean makgeolli, which really brings out the fermented depth of the gochujang.
Pin it
Making gochujang carbonara feels special every time. Instead of sticking to an old script, it’s about taking classics and giving them a new story. Once, I had friends from Korea and Italy sit at the same table—this pasta dish totally surprised them both and even sparked new conversations. Mixing food cultures this way really does make magic.
Frequently Asked Questions
- → What's gochujang and where can I get it?
- Gochujang is a thick, fermented Korean chili paste that tastes sweet, a bit savory, and spicy all at once. It’s like tomato paste in texture and usually comes in red tubs or squeeze bottles. Check international or Asian sections at your supermarket, grab it from an Asian market, or order online. Toss it in the fridge and it'll last for ages.
- → What if I don't want bacon in this dish?
- No problem! If you’re skipping bacon, mushrooms sautéed till golden bring that awesome savory vibe. If you want meat, try pancetta or guanciale for a classic touch, or use turkey bacon for less fat—just add a splash of olive oil if needed.
- → How can I keep the eggs from turning into scrambled eggs in this?
- Just move the pan off the heat before you add your eggs. Let your eggs come to room temp first, then slowly mix them into the pasta while you toss everything together. The warm pasta cooks them just right, giving you that silky sauce. Wanna play it safe? Beat in a little hot pasta water to the eggs first.
- → Can I make this dish more or less spicy?
- Sure thing! Use 1 tablespoon gochujang for a little kick or pump it up to 4 if you’re all about the burn. The cheese and noodles mellow things out, so if you like heat, don’t be shy about adding extra.
- → What side dishes go with this meal?
- It’s awesome with something fresh and crunchy—try a leafy salad with zippy lemon dressing, steamed or roasted broccoli, or even kimchi if you're into more Korean flavor. Garlic bread always works, or switch it up with some furikake on top for a twist.
- → Any parts of this I can make in advance?
- Yep! Fry and chop your bacon ahead and stash it in the fridge. Mix your egg, cheese, and gochujang earlier too—just let it warm up to room temp before mixing it in so it doesn't clump. The magic happens when you put it all together last minute.