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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.
Korean BBQ Carbonara
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
