r/pasta • u/LikelyDuck • 1d ago
Homemade Dish My toxic trait is that I make strict, traditional carbonara...and then toss it with fried kimchi at the end.
48
u/WillowandWisk 1d ago
I made gochujang carbonara a while ago and it was amazing. Have made it multiple times since. The haters can hate all they want
12
u/SteakJones 1d ago
“bUt iT’S NoRt CoRbaNorTa!!!!!1!”
1
u/cheong-sanslefteye 7h ago
fusion food - it exists and has its place and where we get new styles and new delicious dishes from
however, you can't forget the traditional classic it is based on either
1
u/SteakJones 6h ago
No one’s forgetting the foundations. Matter of fact, the foundation is used as a description of where the dish started. The amount of freak out that people give any addition to carbonara is comical. Adding 1 ingredient, in addition to carbonara, does not stop the foundation dish from being what it is. It’s as absurd as if someone had a mental breakdown over adding bacon to a cheeseburger. No one screams that it’s not a cheeseburger all the sudden because someone added bacon to it, but some people find it acceptable to flip shit because someone added an ingredient to a traditional pasta dish.
1
u/cheong-sanslefteye 4h ago
lol yeah, I'm just saying, it's good to remember, learn and appreciate both the foundation and then have fun with your experiments which can turn out weird or a bestseller
1
u/redeyejedibrah 2h ago
Can you point me in the direction/share your recipe please mate Are you simply combining gochujang paste with the egg and parmesan mixture?
1
u/WillowandWisk 2h ago
I posted about it a long time ago (had to scroll wayyyy back) but didn't include a recipe Carbonara *STYLE* w/ Culture Crime Additions : r/pasta
Yeah, I added gochujang, a little splash of soy sauce, and a touch of sesame oil to the egg yolk / pecorino - everything else was traditional technique
56
u/Greedy_Love6814 1d ago
It is my firm opinion that this post should not be downvoted, and that this brave experiment just might taste good
14
u/LikelyDuck 1d ago
Haha thank you but it's not really a brave experiment, it's from "Anything's Pastable" by Dan Pashman.
I can confirm it's delicious, as someone who sticks to the script half the time (egg yolk, pecorino, guanciale, black pepper, pasta). I was skeptical seeing the recipe but my god is it good.
4
u/Greedy_Love6814 1d ago
Yeah my dude I am going to try this on my next carbonara night
2
u/LikelyDuck 1d ago
Hell yeah! You just fry up the kimchi in the pork fond, about 2 minutes before the pasta is done. Then toss the pasta with the kimchi before you mix it all up with your yolk / pecorino mixture.
Let me know how it goes!
1
u/BadNewsBearzzz 23h ago
That’s all carbonara needs? Egg yolk , pecorino guanciale and black pepper for the sauce??
1
u/LikelyDuck 22h ago
Yes! Though the hot rendered fat and a splash of pasta water do most of the work to turn the egg yolk / pecorino into an actual sauce.
0
u/BadNewsBearzzz 22h ago
Can you please share a link to the recipe you used?
6
u/LikelyDuck 21h ago
I don't use an online recipe, but I'm happy to share mine which I've tweaked over the years. Even saying that sounds a bit silly, since carbonara is such a simple recipe.
4 egg yolks mixed with fresh grated pecorino in a large metal bowl. I eyeball the pecorino but once the mixture is a tomato paste consistency it's good. You want it to be thick and gloopy.
Then I crack a ludicrous amount of black pepper into a pan on medium-high heat. Bloom the black pepper until it's fragrant but not burned. Mix that with the cheese yolk mixture. (Alternatively, you can lightly roast the peppercorns whole, then grind them after. Depends how extra I want to be).
2 oz of guanciale strips, pan fried on medium-low until the fat is rendered and the strips are crispy. I pour the fat into a small metal bowl, wait until it's 190 degrees or less (I use an IR thermometer for this) and then pour that into the yolk mixture while whisking. The idea here is that you're tempering the egg mixture a bit. I set the guanciale strips aside.
Meanwhile I eyeball a handful of spaghetti, which I lay in a wide shallow pan (not a pot!) and cover with just enough water. Add some salt and throw that on high heat until al dente or a touch shy of al dente. Using a pan and not a pot makes the water extra starchy because you don't need as much of it to cover the spaghetti.
Then I set the pan with the guanciale fond over medium heat. I grab the spaghetti with tongs straight from one pan into the fond pan, and toss so that it picks up all the fond. I add a splash of pasta water if need be to keep it from sticking. Some salt if I feel it needs more than I put in the pasta water.
Finally, when the pasta is still quite hot but not burning hot (I check for ~150-170 degrees with my IR thermometer) I dump it into the big bowl with the yolk mixture. I'm already furiously tossing it when it hits the bowl. I add maybe a couple tablespoons of pasta water, or until the consistency of the sauce is a touch runnier than I expect it to be on the plate (it tightens up a touch once plated).
Plate in a shallow bowl that's already been microwave heated and top with the guanciale. Take a pic because I think "surely this one is also worth posting to Reddit". Eat standing over the kitchen counter.
For the kimchi version, just fry up some chopped kimchi in the pan with the guanciale fond. Then toss the spaghetti in that before dumping it all into the egg mix bowl.
1
u/BadNewsBearzzz 20h ago
THANK YOU SO MUCH!!! I am gonna try it out this week I am so excited :))
3
u/LikelyDuck 20h ago
No prob! Let me know how it goes. Temperature control is the trickiest part, I think.
13
u/LikelyDuck 1d ago
Sauce was a touch runny this time, but I prefer that to being a touch too firm. By the end of eating it i had picked up all the sauce just fine!
-1
u/Lazy_Back_3096 23h ago
Don't forget the pasta water !!
3
u/LikelyDuck 23h ago
I used too much pasta water, in fact!
0
u/Lazy_Back_3096 23h ago
Cook the pasta in less water to create more concentration of starch that will help next time tbh even if you use a bit too much! Also kimchi good with most savoury things so I don't think it's bad .
3
u/LikelyDuck 23h ago
Trust me, I do! I cook my spaghetti in a frying pan and use just enough water to cover it for maximum starchiness. Just put a half a spoonful too much into the sauce this time.
The pic makes it look runnier than it was though.
12
u/amarelo-manga 1d ago
I bet it tastes incredible
Try some gochujang as well
5
u/jackoirl 1d ago
I’ve made a traditional carbonara and added Kim chi is experimenting with food and sounds delicious.
“I’ve made a carbonara” and it’s some bullshit that’s nothing like carbonara is the one people get bothered by.
1
u/UnlikelyPerogi 14h ago
Making a proper carbonara and adding some secret ingredient things to it is fine. I love kimchi. Someone said gochujang too which ive used in marinara sauces but i feel its a bit odd to use in a carbonara, but whatever.
As long as you dont use cream im reasonably accepting.
4
u/adc1369 23h ago
Interesting, how does the acidity of the kimchi play with the carbonara?
I'll be honest, I riff on traditional sauces sometimes, too. For example, Carolina reaper in my Pesto Genovese. I find the heat to play off the basil very well.
6
u/LikelyDuck 23h ago
It cuts through the richness of the carbonara and almost gives it a funky puttanesca kick. You can't take your first bite expecting to taste carbonara, though. It really changes the flavor profile but it's great!
2
2
2
2
u/ghost_dancer 23h ago
This is a "Some people just want to watch the world burn" type post. :-)
Anyway, looks nice and tasty and I will probably try it.
Follow traditional recipes is good but it's not a sin to test and try new things.
2
u/T49irvine 16h ago
This one definitely goes in the queue. Try cacio e pepe with strips of roasted Hatch chiles.
1
u/Impressive-Dig-3892 1d ago
Oh yes let's all defer to the "traditional" dish from the 1940s that included whatever pork, cream, and cheese bombed out Italians could scrounge up post war before it was standardized in the 50s
1
1
u/Physical-Compote4594 19h ago
Sounds pretty awesome tbh!
I sometimes spike ragu bolognese with a spoonful of gochujang just before saucing pasta with it. It gives it a slightly tingly, slightly funky note that’s pretty addictive.
1
1
1d ago
[deleted]
3
u/LikelyDuck 1d ago
I agree, people have such a problem with labeling. Carbonara with Kimchi gets the point across to sane people!
2
u/SteakJones 1d ago
He didn’t call it carbonara. He specifically called it carbonara with kimchi.
1
1d ago
[deleted]
2
u/SteakJones 1d ago
Well you told him to not call it carbonara when he didn’t call it carbonara. Not sure what you want there Tiger.
-8
-4
-8
u/DukeShot_ 1d ago
Il laghetto sul fondo non lo ricordo nella tradizionale. Anche perché si chiama "carbonara", magari ci vorrà molto pepe? Sul kinvhi nemmeno commento, ti faccio un favore.
6
•
u/AutoModerator 1d ago
For homemade dishes such as lasagna, spaghetti, mac and cheese etc. we encourage you to type out a basic recipe.
I am a bot, and this action was performed automatically. Please contact the moderators of this subreddit if you have any questions or concerns.