Chris Jay’s Gochujang Carbonara

Name: Gochujang Carbonara
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Cuisine: International
Ingredients: 375 g rigati (or ziti , tagliati or penne); 4 egg yolks; 2 tbsp gochujang (korean chilli paste); 1/2 cup finely grated parmesan (plus extra to serve); 1/2 cup finely grated pecorino; 2 tsp cracked black pepper (plus extra to serve); Zest of 1 lemon; 250 g guanciale or speck ( cut into 1cm thick strips); Sea salt flakes (to taste)

Chris Jayʼs Gochujang Carbonara recipe tastes incredible. See ingredients & method below.

Carbonara is my go-to pasta dish that never fails to put me in a good mood.

It’s the ultimate comfort food with a surprise ingredient that creates a delicious combination of creamy, salty, and spicy!... More

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cook

yield

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Pairs with

Viognier

Pinot Noir

Ingredients

375 g rigati (or ziti, tagliati or penne)
4 egg yolks
2 tbsp gochujang (korean chilli paste)
1/2 cup finely grated parmesan (plus extra to serve)
1/2 cup finely grated pecorino
2 tsp cracked black pepper (plus extra to serve)
Zest of 1 lemon
250 g guanciale or speck ( cut into 1cm thick strips)
Sea salt flakes (to taste)

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Method

Cook pasta in a stockpot of boiling, salted water until tender. Reserve 1 cup cooking water, then drain.
Meanwhile, combine egg yolks, gochujang, parmesan, pecorino, pepper and lemon zest in a bowl. Whisk to combine.
Heat a large frying pan over medium heat. Add guanciale. Cook, stirring for 7-10 minutes, or until crisp. Turn off heat. Remove and discard fat from pan, reserving about 4 tablespoons.
Add pasta and egg yolk mixture to pan and stir until coated. Gradually add reserved cooking water, 1 tablespoon at a time, stirring until the sauce is the consistency of heavy cream. Season with salt.
Divide among bowls. Serve with extra pepper and parmesan.

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