Effortless Gochujang Carbonara (Print Version)

# Ingredients:

→ For the Noodles

01 - 12 ounces of pasta (shellbows, conchiglie, or fettuccine are fantastic options)
02 - 10 ounces of thick-sliced bacon
03 - 3/4 cup (3 ounces) finely grated Parmesan or Pecorino Romano cheese, plus extras for topping
04 - 2 large eggs at room temperature
05 - 2 to 3 tablespoons gochujang, depending on your spice level
06 - 1 teaspoon kosher salt, with more to adjust seasoning later
07 - 1/2 teaspoon garlic powder
08 - Freshly ground black pepper, as much as you like
09 - 1 cup of the cooking water from the pasta

→ For Topping

10 - 2 thinly sliced scallions
11 - A sprinkle of sesame seeds (try mixing black and white varieties if you can)
12 - Optional: Lemon zest if you want to add a fresh hit of citrus

# Instructions:

01 - Heat a large frying pan over medium heat and add the bacon slices. Turn them occasionally until both sides are golden and crisp. If the pan gets too smoky, reduce the heat slightly. Once done, place the bacon onto a cutting board lined with a paper towel to soak up the oil. Once it cools, cut the bacon roughly into chunks and leave it aside.
02 - Prefer baking? Lay bacon on parchment-lined baking sheet, set the oven cold, and then turn it to 425°F. Let it bake until crispy, which will be somewhere around 15 to 25 minutes depending on your preference. Easy to do while you’re working on other steps.
03 - As the bacon cooks, grab a medium bowl and throw in your grated cheese, gochujang, eggs, salt, garlic powder, and however much pepper you like. Mix everything with a whisk until creamy and smooth. The sauce will have a bold orange-red look. Put this aside for later.
04 - In a big pot, bring some water to a hard boil. Add a generous amount of salt to the water (think ocean salty), then toss in your noodles. Cook them following the directions on the package till they’ve got a chewy center (al dente). Scoop out a cup of the pasta water before draining completely.
05 - Once the noodles are drained, pop them back into the pot while they’re still hot. Take your egg and cheese mixture and pour that over the pasta. Use tongs to mix everything together fast. The heat from the pasta will transform the sauce into a rich, velvety coating. Slowly add 1/2 cup of the pasta water while continuing to stir until the sauce hugs the noodles perfectly. Add more water if you need—it’s your dish!
06 - Spoon portions into bowls or plates while it’s still hot. Sprinkle the crispy bacon chunks over each serving, then follow up with extra cheese, a sprinkle of scallions, and some toasted sesame seeds. For a zesty touch, you can add a little bit of freshly grated lemon peel. Feast on it right away!

# Notes:

01 - You'll find Gochujang, a thick Korean chili paste, in Asian markets or the international aisle at many big stores. It brings heat and complex flavor to the dish.
02 - To keep your sauce smooth and not clumpy like scrambled eggs, mix everything while the noodles are hot, but keep the pot away from direct flame.
03 - Using eggs at room temp helps them blend well with the hot pasta. If the eggs are cold, they may not mix properly and could curdle.
04 - Worried about the raw egg? Don’t be—the heat from the pasta raises it to a safe temperature. Just keep the pot off the burner!
05 - To make this gluten-free, sub in gluten-free pasta. The sauce works perfectly with any noodle base.

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