Ingredients with Measurements:
- 1 pound of spaghetti
- 2 tablespoons of olive oil
- 1 pound of chicken breast, cut into small pieces
- 1 tablespoon of gochujang (Korean chili paste)
- 1 tablespoon of soy sauce
- 1 tablespoon of honey
- 1 tablespoon of brown sugar
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 egg yolks
- Salt to taste
- Chopped parsley for garnish
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking chicken and sauce
- Mixing bowl for egg yolks and Parmesan cheese
Step-by-step instructions:
1. Cook spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
3. In a small bowl, mix together gochujang, soy sauce, honey, brown sugar, black pepper, garlic powder, and onion powder. Add the mixture to the skillet with the chicken and stir to coat the chicken evenly.
4. Reduce the heat to low and add heavy cream to the skillet. Stir until the sauce is heated through and slightly thickened.
5. In a separate mixing bowl, whisk together egg yolks and Parmesan cheese.
6. Add the cooked spaghetti to the skillet with the chicken and sauce. Toss until the spaghetti is coated with the sauce.
7. Remove the skillet from the heat and add the egg yolk and Parmesan mixture to the skillet. Toss until the spaghetti is evenly coated with the sauce.
8. Season with salt to taste and garnish with chopped parsley.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking chicken and sauce, low heat for adding heavy cream and egg yolk mixture.
Serving size:
4-6 servings
Nutritional information:
Calories: 595
Fat: 25g
Saturated Fat: 11g
Cholesterol: 202mg
Sodium: 900mg
Carbohydrates: 55g
Fiber: 2g
Sugar: 12g
Protein: 38g
Substitutions for ingredients:
- Spaghetti can be substituted with any type of pasta.
- Chicken can be substituted with shrimp or tofu.
- Gochujang can be substituted with any type of chili paste.
- Heavy cream can be substituted with half-and-half or whole milk.
- Parmesan cheese can be substituted with Pecorino Romano or Asiago cheese.
Variations:
- Add vegetables such as broccoli, bell peppers, or mushrooms to the skillet with the chicken.
- Use bacon instead of chicken for a classic carbonara flavor.
- Add a splash of white wine to the skillet with the chicken for extra flavor.
Tips and tricks:
- Be sure to whisk the egg yolks and Parmesan cheese together well to avoid clumps in the sauce.
- Reserve some pasta water to add to the sauce if it becomes too thick.
- Adjust the amount of gochujang to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk or cream to loosen the sauce.
Presentation ideas:
Serve on a large platter with a sprinkle of chopped parsley and grated Parmesan cheese.
Garnishes:
Chopped parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to loosen it.
- If the sauce is too thin, let it simmer on low heat until it thickens.
Food safety advice:
- Make sure the chicken is cooked through before adding the sauce.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Buldak Carbonara is a fusion dish that combines the spicy Korean chicken dish, buldak, with the classic Italian pasta dish, carbonara.
Flavor profiles:
Spicy, creamy, savory, and slightly sweet.
Serving suggestions:
Serve hot as a main dish for dinner or lunch.
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Region: South Korean