Carbonara Tteokbokki
Bouncy tteokbokki served in a savory, creamy, cheesy sauce. Finished with extra pecorino romano and chives!
Servings 2 servings
Ingredients
- 3 Large Egg Yolks
- 1 cup Grated Pecorino Romano (plus more for serving)
- ½ tsp Freshly Ground Black Pepper
- 10 oz Tteobokki Korean Rice Sticks (thawed)
- 4 oz Guanciale Cut into ¼ inch cubes or 2 slices Beef Bacon chopped into pieces
- Chopped Chives (for garnish)
Instructions
- Add the egg yolks, pecorino romano, and black pepper into a bowl. Mix until it forms into a thick paste.
- Bring a pot of water to a boil. Add the tteokbokki to the pot and boil for 3-4 minutes until they start to soften. Reserve 1 cup of water then drain the tteokbokki. Set aside.
- Add the guanciale or beef bacon into a pan. Heat and cook over medium-low heat until the fat has rendered and the pieces are crisp and golden. Remove the guanciale pieces and set aside, leaving the fat in the pan.
- Add the tteokbokki into the pan and coat them in the fat. Cook for a few minutes to slightly crisp them on the outside. In the meantime, begin whisking the egg mixture. While whisking, slowly stream in about a ½ cup of the hot pasta water into the egg mixture to temper it.
- Remove the pan from heat and pour in the egg mixture over the pasta. Mix and toss quickly until a creamy sauce forms. Add ¼-½ cup more pasta water as needed to achieve the desired consistency. Mix in the crispy guanciale. Garnish with extra pecorino romano, black pepper, and chives.