Sausage & Gochujang Carbonara
Serves 2
Directions
- 1Toast and cool the pine nuts, then crush two-thirds of them to a smooth paste or blitz them.
- 2Beat the pine nut paste with the egg yolks and parmesan.
- 3Heat the olive oil in a pan and brown the sausage in small pieces, breaking them up gently.
- 4Add the shallots, a pinch of salt, and black pepper, then sweat the mixture for 5 minutes, scraping the pan to deglaze.
- 5Add the garlic, followed shortly by the wine.
- 6Stir in the gochujang and remove from the heat.
- 7Cook the pasta in lightly salted boiling water until al dente.
- 8Lift the pasta into the sausage pan.
- 9Beat a small ladleful of pasta water into the nutty cheese mix, then add this mixture to the pasta while away from direct heat.
- 10Stir until the eggs are custardy and toss well.
- 11Serve garnished with extra pine nuts, chives, and parmesan.
Ingredients
- 3 whole egg yolk
- 60 g parmesan, finely grated
- 40 g pine nuts
- 2 tbsp olive oil
- 3 whole sausage, skins removed
- 1 whole shallot, finely chopped
- 1 clove garlic, crushed or grated
- 1 hpd tbsp gochujang
- 100 ml white wine
- 225 g conchiglie
- 1/2 bunch chives, finely chopped
- salt (optional)
- black pepper (optional)
Equipment
panpot
Tips
- Gochujang amount can be adjusted to taste.
- Serve with additional pine nuts, chives, and parmesan.
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