High Protein Buldak Carbonara
Elevate your pasta night with this bold and savory High Protein Buldak Carbonara recipe, blending fiery Korean flavors with creamy Italian indulgence for a fusion twist that’s hard to resist. Featuring tender chicken breast, crispy bacon, and the signature heat of buldak sauce, this dish packs a high-protein punch while delivering rich layers of flavor. The silky carbonara sauce—made with egg yolks, Parmesan cheese, and heavy cream—cloaks al dente pasta in heavenly decadence, perfectly balanced by the smoky heat of chili flakes. Topped with fresh parsley and an optional sprinkle of extra Parmesan, this spicy yet creamy masterpiece is ready in just 45 minutes and serves four, making it the ultimate comfort food with a gourmet upgrade. Perfect for fans of bold flavors and high-protein meals, this dish is a must-try for anyone looking to spice up their weeknight dinners.
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 100 grams Sliced bacon or pancetta
- 50 ml Buldak sauce
- 300 grams Spaghetti or linguine
- 4 large Egg yolks
- 60 grams Grated Parmesan cheese
- 100 ml Heavy cream
- 2 cloves Garlic
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 10 grams Parsley
- 1 teaspoon Chili flakes
Instructions
Start by slicing the chicken breast into bite-sized pieces. Set aside.
Heat a large pan over medium heat, add the olive oil, and cook the chopped bacon until crisp. Remove and drain on paper towels.
In the same pan, add the chicken pieces and garlic. Cook until the chicken is golden brown and cooked through. Add the buldak sauce and stir until the chicken is well-coated and spicy. Remove from the pan and set aside.
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a mixing bowl, whisk together egg yolks, Parmesan cheese, and heavy cream.
Add the hot drained pasta back into the large pan off the heat. Quickly add the egg mixture, a few tablespoons of the reserved pasta water, and stir vigorously to create a creamy sauce. The heat from the pasta will cook the eggs without scrambling them.
Stir in the cooked bacon, chicken, and chopped parsley. Adjust using pasta water to reach the desired creamy consistency.
Season with salt, black pepper, and chili flakes to taste.
Serve immediately, garnished with extra Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 358 mg | 119% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 61.4 g | 123% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 223 mg | 17% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 552 mg | 12% | |
*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.
