Knife-Cut Noodles Carbonara Recipe Ingredients

Knife-Cut Noodles Carbonara Recipe

A fusion twist on the classic carbonara featuring chewy knife-cut noodles, rich guanciale, and a silky umami-packed sauce.

Serves 2
Source: Lee Kum Kee

Ingredients

• 2 bundles Lee Kum Kee Knife-Cut Noodles
• 1 tbsp olive oil
• 50g guanciale, cubed
• 1 tbsp Lee Kum Kee Premium Oyster Sauce
• 50g pecorino romano or parmesan, grated
  (plus an additional 2 tbsp 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 package.

Reserve 1 cup of the noodle cooking water, then rinse the noodles under cold water to remove excess starch. Drain well and set aside.

2. Make the Carbonara Sauce

In a bowl, whisk together the egg yolks, grated cheese, and black pepper.

Just before adding the sauce to the pan, temper the mixture with 5 tablespoons of hot noodle water, whisking continuously until smooth and creamy. Set aside.

3. Cook the Guanciale

Heat the olive oil in a large pan over medium heat.

Add the guanciale and cook until golden, crisp, and fragrant.

4. Combine Everything

Add the noodles to the pan along with 5 tablespoons of reserved noodle water and the Lee Kum Kee Premium Oyster Sauce.

Toss well to coat the noodles evenly.

Turn off the heat and pour in the egg-and-cheese mixture. Stir quickly to create a silky, creamy sauce. Add an extra splash of noodle water if needed to loosen the sauce.

5. Serve

Divide between two bowls.

Top with extra grated cheese or a spoonful of chopped kimchi for a bold, tangy finish. Serve immediately while hot.