Spicy Carbonara Noodles

Ingredient Notes

• Noodles – You can really use any noodles you like. Dried noodle nests, fresh or frozen noodles or a packet of ramen (just discard the flavour sachet). You can even use pasta if thats all you have handy. Just prepare them according to the package instructions.

• Gochujang – Korean Hot Red Pepper Paste. Gochujang is deliciously sweet and savoury with the perfect hint of heat. You can adjust the amount to tailor the noodles to your desired level of spice.

• Egg Yolk – I use only egg yolk for carbonara sauce to make it creamy and decadent. You can use the whole egg if you prefer, but this can cause the sauce to become curdled or separated. Instead, use the egg white to make yourself a whiskey sour to serve alongside the noodles, you deserve it.

• Spring Onion or Scallion – Separate the white and green parts. Use the white while cooking and finely slice the green parts for garnish. Make sure you wash them well, as spring onions have a tendency to hold a lot of grit.

• Garlic – Aromatic and delicious, it is not a typical ingredient in carbonara and you can skip the garlic if you like, but I firmly believe everything is better with garlic.

• Bacon – Streaky bacon rashers are best as they get deliciously crispy. I prefer to cook my bacon slices whole, leave to drain on kitchen paper for a few minutes to let them crisp up then roughly chop into delicious salty shards. Make sure you save some bacon bits to garnish the noodles.

• Grated Cheese – You can use almost any cheese you like. Parmesan and Pecorino Romano are typical for carbonara, but this dish works well with Grana Padano, Cheddar, mozzarella or pretty much any cheese that grates well.

• Butter – This is optional, but this is a comfort meal. You can swap for oil or just use the reserved fat left in the pan from the bacon.

Substitutions and Upgrades

• Chilli Crisp – If you love spice then add some extra heat to your noodles with a spoonful (or more) of chilli crisp or chilli oil to the egg and cheese mixture.

• Mushrooms – Diced mushrooms are a great addition to this recipe as they go so well with creamy sauces. Fry them in the pan for a few minutes before adding the onion and garlic.

• Vegetables – Add some greens to your carbonara noodles for extra nutrients. I like some thin tenderstem broccoli or sliced sugar snap peas blanched with the noodles.

• Meat Free – Use a meat free bacon substitute or simply skip the bacon. Mushrooms are a great vegetarian alternative to bacon as they still have that savoury umami flavour.

• Swap the Bacon – Use turkey bacon if you don’t eat pork. Or swap the bacon for leftover cooked ham. Prosciutto or pancetta are excellent alternatives.

• Make it Creamy – If you want really decadent and creamy noodles then stir a tablespoon or two of double or heavy cream in with the egg and cheese mixture.

• Garnish – I love thinly sliced spring onion and sesame seeds as a garnish. Chopped coriander or parsley also work well. And sprinkle on as much grated cheese as you can.