Gochujang Carbonara is a comfort pasta dish featuring guanciale, gochujang, and a blend of Parmesan and Pecorino cheeses, topped with egg yolks and black pepper for an indulgent meal.
1: In a bowl, whisk together yolks, gochujang, parmesan, pecorino, pepper, and zest.
2: In a skillet, sauté the guanciale on medium heat for 7-10 mins or until the edges become crisp.
3: Turn off the heat, remove the guanciale from the skillet and leave 4 tablespoons of the fat, saving the remaining fat for another recipe.
4: While the guanciale is cooking, cook the pasta in a lightly salted pot of water according to the manufacturer's instructions.
5: Just before the pasta is finished cooking, scoop out 1 cup of the pasta water.
6: Add the pasta, guanciale, and yolk mixture into the skillet and mix together until the pasta is glossy.
7: Pour in the water 1 tablespoon at a time until the sauce is the consistency of heavy cream. You most likely won’t be using all the water.
8: Finish with more pepper and parmesan.
