Korean Jjajangmyeon Carbonara

Korean Jjajangmyeon Carbonara

A unique twist on the classic carbonara dish using slightly expired Korean Jjajangmyeon instant black bean noodles.

15
Prep Time (min)
20
Cook Time (min)
35
Total Time (min)
2
Servings

Ingredients

  • 150g slightly expired Korean Jjajangmyeon instant black bean noodles
  • 2 eggs
  • 50g grated Parmesan cheese
  • 4 slices of bacon, chopped
  • 2 cloves of garlic, minced
  • 1/2 cup heavy cream
  • Salt and pepper to taste
  • Chopped parsley for garnish
Difficulty:Medium
Tags:
KoreanPastaCarbonara

Instructions

1

Cook the noodles according to package instructions. Drain and set aside.

2

In a bowl, beat the eggs and stir in the grated Parmesan cheese. Set aside.

3

In a large skillet, fry the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.

4

Add the minced garlic to the skillet with the bacon fat and sauté until fragrant.

5

Reduce the heat to low and add the cooked noodles to the skillet. Mix well to coat the noodles with the bacon fat and garlic.

6

Pour the egg and Parmesan mixture over the noodles, stirring continuously to ensure the eggs cook and create a creamy sauce. Add the heavy cream and continue stirring until well combined.

7

Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens.

8

Remove from heat and garnish with chopped parsley.

9

Serve hot and enjoy!

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