Serves 1
Ingredients
2 eggs (1 whole egg; 1 yolk)
50g (13/4oz) Parmesan
40g (11/2oz) pancetta
1/2 tablespoon gochuchang
Salt and freshly ground black pepper
2 eggs (1 whole egg; 1 yolk)
50g (13/4oz) Parmesan
40g (11/2oz) pancetta
1/2 tablespoon gochuchang
Salt and freshly ground black pepper
Method
Meanwhile, cook your pasta and in a separate pan render out your pancetta until crispy (starting with a cold pan). Depending on how much fat comes out, you may need to get rid of some.
Then add some pasta water or bacon fat to the egg-Parmesan mixture to stop it from scrambling in the pan.
Once your bacon is crispy, add a spoonful of gochuchang to the pan and cook it out.
Take your pan off the heat (or put it on a very low heat), add lots of pasta water to create a sauce and then pasta to the egg mixture, stirring continuously to make sure the sauce becomes glossy.
Adjust with pasta water and the remaining Parmesan to get to your desired thickness.
Crack 1 egg and 1 egg yolk into a bowl and add about 30g (1oz) Parmesan and black pepper, whisk together.
Meanwhile, cook your pasta and in a separate pan render out your pancetta until crispy (starting with a cold pan). Depending on how much fat comes out, you may need to get rid of some.
Then add some pasta water or bacon fat to the egg-Parmesan mixture to stop it from scrambling in the pan.
Once your bacon is crispy, add a spoonful of gochuchang to the pan and cook it out.
Take your pan off the heat (or put it on a very low heat), add lots of pasta water to create a sauce and then pasta to the egg mixture, stirring continuously to make sure the sauce becomes glossy.
Adjust with pasta water and the remaining Parmesan to get to your desired thickness.
