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That fan favorite breakfast-in-a-bowl gets a Korean twist with this recipe for Korean Bbq Carbonara.
Chef Tony adds layer upon layer of flavor to this rich umami pasta dish with a kick using our Korean Bbq all-purpose umami blend with smoked paprika, cayenne, tamari soy sauce powder, white and black sesame seeds, and more.
Check out more of Chef Tony’s recipes over on Youtube.
Print
- 3 strips Bacon, Diced
- 2–3 Tbsp Spiceology Korean BBQ blend
- 3 Green Onions, cut on a bias 1/2-inch
- 1 Garlic clove, minced
- 1 tsp Ginger, minced
- 2 Eggs, Yolk
- 1 cup Parmesan, grated
- 1 tsp Soy sauce
- 1 Tbsp Gochugaru
- 8 oz Bucatini
- 4 oz Pasta Water
- Spiceology Szechuan Peppercorn, Ground for garnish
- Spiceology Korean Chile Flake for garnish
- Sesame Oil for garnish
- Parmesan, Grated for garnish
- Mix together 1 cup of parmesan and egg yolk. Mix well and set aside.
- In a large pot, bring 1 gallon of water to a boil. Salt generously.
- Once the water comes to a roaring boiling add pasta and cook to al dente.
- While pasta cooks, heat up a medium or large sauté pan and render your diced bacon on medium heat.
- Once you begin to see the bacon crisp up add your green onions, garlic, ginger, gochugaru, Korean BBQ blend and “fry”.
- Add 4 oz of pasta water to your cheese and yolk mixture. Stir quickly so the hot water doesn’t scramble the egg.
- Scoop out the pasta from the boiling water directly into the the sauté pan with your bacon. Add egg and cheese water into pan and begin to toss on medium-high heat.
- Add any additional parmesan if the sauce needs to thicken.
- Plate and garnish with more parmesan, green onions, chile flake and Sichuan peppercorn dust.
- Serve immediately.
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