Raymon Kim's Carbonara Pasta

Name: Raymon Kim's Carbonara Pasta
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Pasta 1 serving; Bacon 3~4 strips; Heavy cream 1 cup (about 200ml); Egg yolk 1; Onion 1/2; Cheese to taste; White wine a little; Parsley a little; Olive oil a little; Black pepper a little; Salt a little

A restaurant-style carbonara with a rich, thick sauce achieved through the perfect blend of heavy cream, egg yolks, and cheese—without an excess of sauce.

Recommended for

Those who prefer a thick, clingy sauce over a runny cream pasta
Home cooks wanting to recreate the deep, restaurant-quality flavor of Italian carbonara
People eager to make rich, flavorful Western dishes using wine and cheese

20 min Difficulty Normal Noodles & bunsik

Main ingredients

PastaBaconHeavy creamEggOnionCheeseParsley

Ingredients needed 1 servings

Pasta 1 serving
Bacon 3~4 strips
Heavy cream 1 cup (about 200ml)
Egg yolk 1

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Onion 1/2

Cheese to taste

White wine a little

Parsley a little

Olive oil a little

Black pepper a little

Salt a little

Recipe

Boil pasta in salted water until al dente (about 7 minutes), as it will be further cooked in the sauce. Drain and set aside.
Slice onion thinly and finely chop parsley. Cut bacon into thick pieces suitable for eating with pasta.
Heat olive oil in a pan and sauté the sliced onion until translucent, then add bacon and cook together to extract its fat fully.
Once the onion and bacon are well cooked, add a splash of white wine to evaporate alcohol and enhance savory depth.
Pour in half a cup of pasta water and simmer over high heat until the liquid reduces to about half its original volume.
Add 1 cup of heavy cream to the reduced base, mix well, then add the cooked pasta and stir gently until the sauce coats the noodles evenly.
When the cream reaches a thick, velvety consistency, turn off the heat completely. Quickly mix in one egg yolk, grated cheese, and chopped parsley using residual heat to finish the sauce.
Plate the pasta neatly and generously grind black pepper on top according to preference.

Cook pasta al dente in salted water. Slice onion and bacon to appropriate sizes.
Sauté onion and bacon in oil to render fat, then add wine and pasta water to reduce. Add cream and pasta, then simmer.
When sauce becomes slightly thick, turn off heat and quickly stir in egg yolk, cheese, and parsley using residual heat. Finish with black pepper.

Cooking tips

Since pasta will continue cooking in the sauce, boil it 2 minutes less than usual to maintain a chewy texture.
Reduce pasta water before adding cream so that the flavors from onions and bacon fully infuse throughout the sauce.
Never add egg yolk while the stove is on—heat causes it to scramble. Always use residual heat to blend it smoothly.
Bacon, pasta water, and cheese already contain salt, so avoid adding extra salt during cooking.

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Raymon Kim's Carbonara Pasta

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Ingredients needed 🛒1 servings