Kimchi Carbonara

Start by mixing your sauce. In a bowl, mix your gochujang, gochugaru, memmi or soy sauce, sesame oil, black pepper, and water.

Reheat your noodles. Boil a pot of water, remove from heat and add noodles. Let sit for 2 minutes, then drain noodles and set aside.

In a pan, heat up a small amount of olive oil. Add your pancetta and cook until pieces start to brown. Optional: you can move on to the next step to keep everything together here or cook the pancetta until crispy and remove them from the pan now and set aside to add to the top of your finished noodles.

Add the chopped onion and sliced garlic cloves. Cook ~30 seconds until garlic is lightly browned.

Add the chopped kimchi, and cook until kimchi is lightly caramelized. Then add in the sauce from step 1 and mix everything together.

Optional: this is where you want to add in your cream, if you are using it. Slowly add the cream into the pan, this will give you a creamy Kimchi sauce.

Add the drained noodles to the sauce as well as the mozzarella and turn off the heat. Toss noodles and mozzareall with the rest of the ingredients until the noodles are nicely coated. The cheese will melt as you toss your noodles.

In a separate large bowl, beat your egg yolks.

Add noodles and sauce to the egg yolks, tossing quickly so the eggs don’t scramble.

Divide noodles into serving bowls. Top with parmesan, scallions and pancetta if you had set them aside in step 3.