Gochujang Carbonara

Well this is delicious. That is all.

Ingredients

• 3 large egg yolks, at room temperature

• ¾ cup Parmesan cheese, plus more for serving

• 2 tbsp gochujang

• 1 tbsp rice vinegar

• 1 tsp honey

• 3 cloves garlic, finely chopped

• 2 medium spring onions, finely sliced

• 100g pancetta

• 1 tbsp vegetable oil

• 300g spaghetti

• Salt

• 2 tsp ground black pepper

Instructions

1. Cook the spaghetti until al dente.

2. Place the gochujang, rice vinegar and honey in a small bowl and stir until combined.

3. Heat the oil in a pan and cook the pancetta over medium heat, stirring occasionally until the pancetta is browned and crisp, 8 mins.

4. Transfer the pancetta to a plate.

5. Remove all but 1/4 cup of the fat in the pan and add the garlic and spring onions.

6. Cook over medium heat until the garlic starts to brown and the onions are tender.

7. Add the gochujang mixture and cook until starting to bubble, 1 to 2 mins.

8. Place egg yolks in a medium bowl and whisk until combined.

9. Add the Parmesan, a pinch salt and the black pepper to the eggs and whisk until combined.

10. Transfer the pasta to the skillet with 1/2 cup pasta water and toss until the pasta is well-coated and most of the water and fat in the pan have been absorbed.

11. Slowly start pouring the egg mixture into the skillet whilst tossing the pasta, pouring into the centre over the pasta and not around the edges.

12. Add the pancetta and continue tossing until the sauce coats the pasta.

13. Taste and season with more salt and pepper as needed.