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14 recipes found.

Chef Kang Leo's ultra-simple eorhan pasta that perfectly embeds the eorhan into the noodles without needing to grate it—just freeze it first, then gently crush it with a rolling pin for an ideal texture.

A high-end oil pasta that creates a golden emulsion sauce by melting sea urchin roe in savory guanciale oil.

A luxurious pasta that melts brie cheese with the heat of freshly boiled noodles instead of stir-frying, highlighting the flavors of fresh basil and cherry tomatoes.

Aglio e olio that captures the deep flavor of a restaurant, using thickly sliced garlic, chicken stock, and an emulsion technique

A clean and light vongole pasta made with just zucchini and clams

A unique pasta that delivers meaty umami from soy-sautéed bracken, enriched with the nuttiness of butter, perilla seeds, and perilla oil.

An Italian pasta with deep umami from mussel broth, fresh basil, and cherry tomatoes

A Korean-style spicy garlic shrimp stir-fried noodle dish combining plump shrimp, pungent garlic, and a spicy sauce.

A vongole pasta enriched with a deep broth from clams and hard clams, complemented by the crisp, sweet flavor of zucchini.

A traditional Italian carbonara recipe made with a creamy, custard-like sauce using gently poached egg yolks and the rich flavor of guanciale.

An innovative pasta dish that combines the unique flavor of smoked salmon with a refreshing lemon cream sauce.

A squid ink ragù pasta that builds deep umami with finely chopped vegetables, squid, and anchovies, then maximizes flavor with squid ink.