Main ingredients 🥩
PastaBaconEggsOlive oilBlack peppercorns
Ttukdak Hyung's Original Carbonara
A traditional pasta with deep, rich umami from egg yolks cured in salt and sugar for a week, then dried, without any cream.
🙋 Recommended for
- ⭐ Those who want to enjoy the rich, thick, and authentic Italian carbonara flavor from egg yolks without cream.
- ⭐ Those who want to take the time and effort to make a unique and special ingredient (cured egg yolks) from scratch.
- ⭐ Those who want to recreate a deep, umami-packed pasta at home that rivals Italian restaurants.
Ingredients needed 🛒1 servings
- 1 serving of pasta
- Egg yolks (as needed)
- Salt (for curing)
- Sugar (for curing)
- Olive oil (as needed)
- Bacon (as needed)
- A little pepper
- A little parsley powder
- A little pasta water
Recipe 🍳
- Mix salt and sugar in a 1:1 ratio, completely cover fresh egg yolks, and store in the refrigerator for one week to cure.
- After a week, remove the yolks, gently rinse under running water, and dry in a food dehydrator or air fryer at 50°C (low temperature) for 1 hour until completely dry.
- Grate the dried yolk pieces finely on a grater to make a powder.
- Heat olive oil in a pan, add sliced bacon and pepper, and fry until the bacon is crispy and fragrant.
- Add al dente pasta and a little pasta water to the pan, stir-frying briefly so the bacon fat coats the pasta.
- Since the egg yolk powder would scramble if added to a hot pan, turn off the heat and transfer the pasta to a cool regular bowl.
- Sprinkle the cured yolk powder generously over the pasta and quickly toss using residual heat to form a sauce.
- Plate nicely, then finish with an extra sprinkle of pepper, parsley, and remaining yolk powder.
- Mix salt and sugar 1:1, cure yolks in fridge for a week, then dry in air fryer at 50°C for 1 hour and grate.
- Heat olive oil in a pan, fry bacon and pepper until crispy, add cooked pasta and pasta water, and toss.
- To prevent the yolks from scrambling, transfer pasta to a cool bowl, then toss with prepared yolk powder to finish.
Cooking tips 💡
- When drying in the air fryer, maintain a low temperature around 50°C so moisture evaporates gently—this is key.
- Do not add yolk powder directly to a hot pan; it will clump instead of forming a creamy sauce. Always cool the pan or transfer to a bowl before mixing.
- The yolks cured with salt and sugar for 7 days serve as an excellent cheese substitute, so no additional salt is needed when cooking the pasta.
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