Buldak Carbonara
Elevate your pasta game with the bold fusion flavors of Buldak Carbonara, a fiery twist on the classic Italian favorite. This recipe combines tender, bite-sized pieces of juicy boneless chicken thighs glazed with spicy Korean Buldak sauce and a luscious, creamy carbonara sauce made with heavy cream, Parmesan, and egg yolks. The heat from the Buldak sauce perfectly balances the richness of the carbonara, while garlic, green onions, and freshly ground black pepper add layers of flavor. Tossed with al dente spaghetti and finished with a touch of reserved pasta water for the perfect creamy consistency, this dish is an irresistible blend of heat and indulgence. Ready in just 50 minutes, Buldak Carbonara is great for spice lovers looking to transform dinnertime into a unique, mouthwatering experience.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 ml Buldak sauce
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 1 cup Heavy cream
- 1 cup Parmesan cheese
- 250 grams Spaghetti
- 3 units Egg yolks
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 stalks Green onions
Instructions
Start by dicing the boneless chicken thighs into bite-sized pieces.
Finely mince the garlic cloves and chop the green onions, separating the whites from the greens.
In a large pan, heat the olive oil over medium-high heat and add the chicken. Cook until the chicken is browned on all sides, approximately 5-7 minutes.
Reduce the heat to medium and add the minced garlic and the buldak sauce to the chicken. Stir well to coat the chicken evenly, then cover the pan and let it simmer for 5 more minutes.
While the chicken is cooking, prepare the spaghetti according to package instructions, reserving about 1 cup of the pasta water before draining.
In a bowl, whisk together the heavy cream, egg yolks, grated Parmesan cheese, salt, and black pepper until smooth.
Add the spaghetti to the pan with the chicken, along with the butter, and toss to incorporate the flavors.
Slowly pour the cream mixture over the chicken and pasta, stirring constantly to prevent the eggs from scrambling. Add a bit of the reserved pasta water if needed to achieve a creamy consistency.
Continue to cook gently for another 2-3 minutes until the sauce is thickened and coats the pasta beautifully.
Garnish with chopped green onion tops and additional Parmesan cheese if desired. Serve immediately.
Nutrition Facts
Calories |
819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 25.5 g | 128% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 367 mg | 122% | |
| Sodium | 952 mg | 41% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 5.6 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 273 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
