Dairy-Free Buldak Carbonara
Elevate your weeknight dinner game with this fiery yet creamy Dairy-Free Buldak Carbonara—a bold twist on the classic carbonara that’s completely dairy-free and gluten-free! This recipe combines tender slices of chicken breast with the rich umami of gochujang (Korean red chili paste), balanced by velvety coconut cream to create a luscious, spicy sauce that clings perfectly to gluten-free spaghetti. Infused with savory garlic, soy sauce, and a hint of maple syrup, every bite is layered with complex flavor and just the right amount of heat. Topped with toasted sesame seeds, dried parsley, and fresh green onion, it’s as visually stunning as it is delicious. Ready in just 35 minutes, this dish is a crowd-pleaser perfect for those with dietary restrictions or anyone looking for a vibrant fusion of Korean and Italian cuisine. Keywords: dairy-free carbonara, gluten-free pasta recipe, spicy buldak sauce, Korean fusion recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 250 g Spaghetti (gluten-free)
- 200 g Chicken breast, thinly sliced
- 2 tbsp Dairy-free butter
- 3 cloves Garlic, minced
- 2 tbsp Gochujang (Korean red chili paste)
- 200 ml Coconut cream
- 1 tbsp Soy sauce
- 1 tsp Maple syrup
- 1 tsp Black pepper, freshly ground
- 1 tsp Dried parsley
- 1 tbsp Sesame seeds, toasted
- 2 stalks Green onion, finely chopped
Instructions
Cook the gluten-free spaghetti according to package instructions in salted boiling water. Drain and set aside, reserving a cup of pasta water.
In a large pan, heat the dairy-free butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add the thinly sliced chicken breast to the pan and cook until browned and fully cooked, about 6-8 minutes.
Stir in gochujang, soy sauce, maple syrup, and black pepper. Mix well with the chicken.
Pour in the coconut cream and lower the heat to a simmer. Stir continuously until the sauce is well combined and begins to thicken, about 3-4 minutes.
Add cooked spaghetti to the pan, using reserved pasta water to loosen the sauce as needed, and gently toss the pasta to coat with sauce.
Sprinkle with dried parsley and toasted sesame seeds. Toss again to combine.
Garnish with chopped green onion and additional black pepper if desired. Serve immediately hot.
Nutrition Facts
Calories |
1788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.0 g | 91% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 1762 mg | 77% | |
| Total Carbohydrate | 214.6 g | 78% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 116.2 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 215 mg | 17% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1134 mg | 24% | |
*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.
