This is not definitely your traditional carbonara! Our version is inspired by Korean flavours, and infuses briny, spicy, cabbage kimchi as an unexpected element. Enjoy this dish as an easy weekend night meal, or impress your guests with this adventurous, flavourful recipe.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
1 pkg (340 g) No Yolks® Broad Noodles
5 eggs
1 cup (250 mL) finely grated Parmesan cheese
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) pepper
6 oz (170 g) guanciale, cut into small cubes
1 cup (250 mL) chopped cabbage kimchi
3 cloves garlic, minced
1/4 cup (60 mL) thinly sliced green onion
2 tsp (10 mL) toasted sesame seeds
1. In a large pot of boiling salted water, cook noodles according to the package directions. Reserve 1/4 cup (60 mL) cooking liquid, then drain and set aside.
2. Meanwhile, in a bowl, whisk eggs with Parmesan cheese until smooth and creamy. Season with salt and pepper; set aside.
3. Heat a large skillet set over medium heat. Add guanciale and cook, stirring, for 8 to 10 minutes, or until golden and crispy. Add kimchi and garlic. Cook for an additional 1 to 2 minutes or until softened and fragrant. Reduce heat to low.
4. Add noodles to skillet and toss to combine. Add whisked egg mixture and reserved pasta water. Remove from heat; tossing until noodles are evenly coated and creamy.
5. Divide noodles evenly among serving plates. Top evenly with green onion and sesame seeds.
Substitute guanciale with bacon or pancetta, or finely chopped mushrooms for a vegetarian option.
