ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips HighlightsRed XGreen Check
Skip to Content
MealDinnerPastaBeefDairySoyGlutenEggsBeefUnder 1 HourUnder 45 MinutesMashupStove TopFusionComfort FoodKoreanItalian

Gochujang Carbonara

This gochujang carbonara is a bold, creamy fusion of Italian comfort and Korean heat. Egg yolk sauce meets crispy beef bacon and a spicy kick of gochujang for a rich, umami-packed twist on the classic. It’s the perfect balance of creamy, savory, and spicy — familiar but with a fiery edge. Check out Brandon on Instagram @brandongouveia for more recipe inspo!

Brandon Gouveia
Tasty Team
84% would make again
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Gochujang Carbonara
Total Time

40 minutes

40 min

Prep Time

10 minutes

10 min

Cook Time

30 minutes

30 min

Ingredients

for 4 servings

  • 12 oz pasta (thick udon or bucatini)
  • 1.5 cups grated parmesan cheese, plus more to garnish
  • 3 large egg yolks
  • 2 tablespoons gochujang
  • 1 teaspoon sea salt, plus more for cooking water
  • freshly ground black pepper, to taste
  • 12 oz beef bacon, chopped
  • 2 scallions, thinly sliced
  • Toasted black and white sesame seed, for serving

Nutrition Info

  • Calories 518
  • Fat 23g
  • Carbs 36g
  • Fiber 1g
  • Sugar 4g
  • Protein 38g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of salted water to a boil. Add the pasta, and cook according to package directions for al dente. Reserve ½ cup of the pasta water, then drain the pasta.
  2. While the pasta cooks, whisk together the Parmesan, egg yolks, gochujang, salt, and a few cracks of black pepper in a bowl until smooth and creamy.
  3. Heat a large skillet over medium. Add the chopped beef bacon, and cook, stirring constantly, for about 5 minutes, until crispy and golden. Remove some of the cooked bacon, and set aside for serving. Discard all but about 2 tablespoons of the drippings in the skillet.
  4. Remove the skillet from heat. Add the hot, drained pasta to the bacon in the skillet. Pour the Parmesan mixture into the skillet, quickly toss to coat using tongs. Slowly pour in the reserved pasta water as needed to loosen the sauce and make it silky.
  5. Top the pasta with extra Parmesan, scallions, sesame seeds, and the reserved crispy bacon bits.
  6. Enjoy!
  7. Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here

Related Recipes

Gochujang Carbonara