Striker Chef's Scrambled Egg Pasta

Name: Striker Chef's Scrambled Egg Pasta
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Eggs, 3; Pasta, 1 serving; Thick-cut bacon, desired amount; Whole garlic cloves, 3-4; Green onion, 1 stalk; Whole peppercorns, 10-15; Sun-dried tomatoes, a little; Butter, 2-3 slices; Sugar, a little; Salt, a little; Consommé cube, 1

A unique specialty recipe featuring pasta coated with the flavor of thick bacon and the richness of whole pepper, topped with pudding-like, silky, and soft scrambled eggs.

🙋 Recommended for

⭐ Those looking for a special pasta that is not too spicy and can be enjoyed by the whole family, including young children.
⭐ Those who want to experience a new sweet and savory umami signature pasta with the perfect harmony of egg softness, bacon, and pepper flavor.

15 min Difficulty Easy Noodles & bunsik

Main ingredients 🥩

EggsPastaThick-cut baconWhole garlic clovesGreen onionWhole peppercornsSun-dried tomatoesOlive oilButterSalt

Tags 🏷️

Unique pasta Kid-friendly Bacon pasta Super simple

Detailed recipeQuick recipe

Ingredients needed 🛒1 servings

Eggs, 3
Pasta, 1 serving
Thick-cut bacon, desired amount
Whole garlic cloves, 3-4
Green onion, 1 stalk
Whole peppercorns, 10-15
Sun-dried tomatoes, a little
Butter, 2-3 slices
Sugar, a little
Salt, a little
Consommé cube, 1

Recipe 🍳

Slice the garlic thinly. Finely chop the green onion, separating the white and green parts. Cut the bacon into thick, large pieces for a satisfying texture. Slice the sun-dried tomatoes.
In a dry pan, toast the coarsely crushed whole peppercorns for about 30 seconds to maximize their fragrant and pungent aroma.
Once the pepper aroma is strong, add the bacon without oil. Cook until the bacon fat renders and the pieces become crispy.
When plenty of bacon fat has rendered, add a little sun-dried tomato oil (or olive oil). Add the sliced garlic and the white parts of the green onion and sauté until golden brown.
Add the pasta, water, and consommé cube. Cook over the highest heat until the pasta is cooked and only about 3 tablespoons of sauce remain, reducing the liquid.
Once the liquid has reduced, turn off the heat completely. Add the sliced sun-dried tomatoes, half of the green parts of the green onion, and 1 slice of butter. Emulsify thoroughly to coat the pasta, then transfer the pasta to a bowl.
Slightly cool the pan used for the pasta. Turn off the heat completely. Crack the 3 eggs into the pan, add a little sugar, a little salt, and 2 slices of butter. Whisk thoroughly to combine.
Now, turn on the heat to medium. Continuously scrape the bottom of the pan with a silicone spatula to create soft, moist scrambled eggs.
When the eggs are cooked to a soft, pudding-like, slightly undercooked consistency, mix in the remaining green parts of the green onion. Top the pasta in the bowl generously with the scrambled eggs.

Toast crushed whole peppercorns, then cook thick-cut bacon until crispy and fat is rendered.
Sauté sliced garlic and green onion with oil. Add pasta, water, and consommé cube and cook until reduced.
When liquid is reduced, turn off heat, mix with tomatoes and butter, and transfer pasta to a bowl.
In a cooled pan, combine eggs, butter, sugar, and salt. Scramble gently over medium heat and top the pasta.

Cooking tips 💡

To make silky, moist scrambled eggs, combine eggs, butter, and seasonings in a cold pan with the heat off. Then, turn on the heat and cook, stirring constantly. This prevents the egg proteins from firming up too much.
Use thick-cut, premium bacon rather than thin slices. The substantial texture of the bacon provides a good balance against the soft eggs and pasta.

Shop ingredients on Coupang(Ad)

Eggs Pasta Thick-cut bacon Whole garlic cloves Green onion Whole peppercorns Sun-dried tomatoes Olive oil Butter Salt

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