# Sausage & Gochujang Carbonara

- Servings: 2 servings
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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)

## Instructions

1. Toast and cool the pine nuts, then crush two-thirds of them to a smooth paste or blitz them.
2. Beat the pine nut paste with the egg yolks and parmesan.
3. Heat the olive oil in a pan and brown the sausage in small pieces, breaking them up gently.
4. Add the shallots, a pinch of salt, and black pepper, then sweat the mixture for 5 minutes, scraping the pan to deglaze.
5. Add the garlic, followed shortly by the wine.
6. Stir in the gochujang and remove from the heat.
7. Cook the pasta in lightly salted boiling water until al dente.
8. Lift the pasta into the sausage pan.
9. Beat a small ladleful of pasta water into the nutty cheese mix, then add this mixture to the pasta while away from direct heat.
10. Stir until the eggs are custardy and toss well.
11. Serve garnished with extra pine nuts, chives, and parmesan.

## Equipment

- pan
- pot

## Tips

- Gochujang amount can be adjusted to taste.
- Serve with additional pine nuts, chives, and parmesan.

## Source

- Original video: https://www.instagram.com/reel/Dc0-MGlMwax/?stkn=MTE2eXhya2dsMjMzNg==
- Creator: TOM JACKSON
- Recipe page: https://www.cliprecipe.com/recipe/37f372aa-85f8-40f3-99ff-809271711a29
- Extracted: 2026-09-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt