A fusion twist on classic carbonara, combining chewy knife-cut noodles with crispy guanciale, creamy egg and cheese, and an umami-rich oyster sauce. Add kimchi for an optional spicy, tangy finish.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 2
Cuisine: Chinese-Italian Fusion
Course: Main Dish
Tags: Knife-Cut Noodles · Carbonara · Noodle Recipes · Quick & Easy · Fusion Recipes
Ingredients
- 2 bundles knife-cut noodles
- 1 tbsp olive oil
- 50g guanciale, cubed
- 1 tbsp oyster sauce
- 50g pecorino romano or Parmesan, grated
- 2 tbsp extra grated cheese, for garnish (optional)
- 2 egg yolks
- ½ tsp freshly ground black pepper
- 2 tbsp kimchi, chopped (optional)
Method
1. Prepare the noodles
Blanch the noodles for half of the recommended cooking time on the packet.
Reserve 1 cup of the noodle cooking water.
Rinse the noodles under cold water to remove excess starch, then drain well and set aside.
2. Prepare the carbonara sauce
In a bowl, whisk together the egg yolks, grated cheese and freshly ground black pepper.
Add 5 tbsp of the hot noodle cooking water, whisking continuously until the mixture becomes smooth and creamy.
Set aside.
3. Cook the guanciale
Heat the olive oil in a large frying pan over medium heat.
Add the cubed guanciale and cook until golden, crisp and fragrant.
4. Add the noodles
Add the noodles to the pan with 5 tbsp reserved noodle water and the oyster sauce.
Toss everything together until the noodles are evenly coated.
5. Make the carbonara sauce
Turn off the heat.
Pour the egg and cheese mixture into the pan and stir quickly to coat the noodles.
The residual heat will cook the egg while creating a smooth, silky sauce.
Add a little more noodle water if the sauce is too thick.
6. Serve
Divide the noodles between two bowls.
Top with extra grated cheese if desired.
For a spicy, tangy finish, add a spoonful of chopped kimchi.
Serve immediately while hot.
