Using Japanese udon noodles, Korean gochujang, and the saucy technique for a Roman carbonara sauce, food writer Hana Asbrink's dish brings together elements from very different cuisines to build a rich, flavorful and weeknight-friendly meal. The gochujang lends spice and heat, adds a touch of sweetness, and mirrors the smokiness of the bacon and the umami in the parmesan. GET THE RECIPE ►► http://f52.co/3iYT2cS Check out more of Hana's content on her channel, @HanaAsbrink (https://www.youtube.com/channel/UCrfMDWfuOtmf6gCT76ZmU4w) PREP TIME: 10 minutesCOOK TIME: 10 minutesSERVES: 2INGREDIENTS:1 tablespoon neutral oil2 slices of thick-cut bacon, sliced into 1/4-inch strips or lardons3 to 4 scallions, thinly sliced (reserve 1 tablespoon scallion greens for garnish)2 to 3 garlic cloves, minced or crushed2 egg yolks, at room temperature1/2 cup grated Parmesan cheese1 teaspoon soy sauce1 tablespoon gochujang2 blocks frozen udon noodles1/2 cup reserved udon cooking water (you will not be using this all)1/4 teaspoon toasted sesame oil1 pinch kosher salt and coarsely ground black pepper, plus more to tasteSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
