Striker Chef's K-Style Carbonara

Name: Striker Chef's K-Style Carbonara
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Pasta noodles, 1 serving; Bacon, 2-3 strips; Butter, 1 tablespoon; Heavy cream, 1/3 cup (about 70ml); Egg yolk, 1; Black peppercorns, 4-5; Grated Parmesan cheese, 1-2 tablespoons; Chopped parsley, a pinch; Salt, a pinch; Cooking oil, a drizzle

A Korean-style carbonara based on the Western Cuisine Technician Exam formula, using heavy cream and egg yolk to create a smooth, rich sauce.

🙋 Recommended for

⭐ Those who want to learn the classic Korean-style heavy cream carbonara based on the exam standard
⭐ Those who have failed before with curdled or dry sauce when making cream pasta

15 min Difficulty Easy Meat & mains

Main ingredients 🥩

Pasta noodlesBaconButterHeavy creamEgg yolkBlack peppercornsGrated Parmesan cheeseParsleySaltCooking oil

Tags 🏷️

Super simple Soup dish Creamy

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

Pasta noodles, 1 serving
Bacon, 2-3 strips
Butter, 1 tablespoon
Heavy cream, 1/3 cup (about 70ml)
Egg yolk, 1
Black peppercorns, 4-5
Grated Parmesan cheese, 1-2 tablespoons
Chopped parsley, a pinch
Salt, a pinch
Cooking oil, a drizzle

Recipe 🍳

Boil plenty of water in a pot, add a little salt and cooking oil, then cook the pasta until al dente. Drain, but reserve some pasta water.
Cut the bacon into 1cm thick slices, and finely chop the parsley.
Coarsely crush the black peppercorns with the back of a knife.
In a bowl, combine 1/3 cup heavy cream and 1 egg yolk, mixing well to avoid lumps; set the liaison sauce aside.
In a pan, melt 1 tablespoon of butter, add the sliced bacon and crushed peppercorns, and sauté over medium heat until the bacon is tender.
Add the cooked pasta to the pan and toss gently to coat with the bacon fat and butter. If dry, add a little reserved pasta water to adjust consistency.
Sprinkle grated Parmesan cheese and mix well, then **turn off the heat completely**.
With the pan off the heat, pour in the prepared cream and egg yolk sauce, stirring quickly to prevent the egg from scrambling. Use the residual heat to achieve a moist, smooth sauce consistency.
Plate the pasta and top with chopped parsley to finish.

Cook pasta in salted water, drain, and prepare bacon and parsley.
Mix heavy cream and egg yolk in a bowl to make the sauce; crush peppercorns.
In a pan, melt butter, sauté bacon and peppercorns, then add cooked pasta and toss.
Add Parmesan, turn off heat, then quickly toss with the cream-egg sauce using residual heat.

Cooking tips 💡

Since the sauce contains egg yolk, it can curdle instantly when exposed to high heat, turning into scrambled eggs. Always turn off the heat and let the residual heat finish the sauce for a smooth carbonara.
Do not rinse the cooked pasta with cold water; to prevent sticking, lightly toss with a little cooking oil or olive oil.

Shop ingredients on Coupang(Ad)

Pasta noodles Bacon Butter Heavy cream Egg yolk Black peppercorns Grated Parmesan cheese Parsley Salt Cooking oil

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