Gluten-Free Buldak Carbonara
Experience a fiery twist on a classic favorite with our Gluten-Free Buldak Carbonara recipe! This dish combines the creamy indulgence of traditional carbonara with the bold, spicy kick of Korean-inspired flavors. Made with tender gluten-free spaghetti, juicy slices of chicken breast, and the irresistible heat of gochugaru (Korean red pepper flakes), this meal is a perfect harmony of spice and comfort. A silky sauce of heavy cream, egg yolks, and Parmesan cheese balances the spice and wraps every bite in rich, velvety perfection. Garnished with vibrant green onions, this quick and easy recipe is ready in just 35 minutes, making it an ideal weeknight indulgence for gluten-free eaters and spice lovers alike. If you're searching for a creative, crowd-pleasing pasta that pairs heat with creaminess, this Buldak Carbonara is your new go-to!
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Recipe Information
Ingredients
- 300 grams Gluten-free spaghetti
- 200 grams Thinly sliced chicken breast
- 2 tablespoons Butter
- 2 tablespoons Gochugaru (Korean red pepper flakes)
- 200 milliliters Heavy cream
- 50 grams Grated Parmesan cheese
- 2 Egg yolks
- 2 cloves Minced garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 stalks Green onions (sliced)
Instructions
Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
While the pasta is cooking, heat a large skillet over medium-high heat and melt the butter.
Add the minced garlic and sauté for about 1 minute until fragrant.
Add the sliced chicken breast to the skillet and cook until golden and cooked through, about 5-7 minutes.
Stir in the gochugaru (Korean red pepper flakes) and cook for an additional 1-2 minutes, ensuring the chicken is evenly coated with the spice.
In a separate bowl, whisk together the egg yolks, heavy cream, and grated Parmesan cheese.
Reduce the heat to low, add the cooked spaghetti to the skillet with the chicken, and pour the cream mixture over the pasta, tossing gently to combine.
Gradually add the reserved pasta water a little at a time to reach your desired sauce consistency.
Season with salt and black pepper to taste.
Garnish the pasta with sliced green onions before serving.
Serve immediately and enjoy the spicy, creamy flavors of this unique Buldak Carbonara.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 68.9 g | 344% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 855 mg | 285% | |
| Sodium | 3721 mg | 162% | |
| Total Carbohydrate | 109.2 g | 40% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 6.2 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 678 mg | 52% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1047 mg | 22% | |
*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.
