Vegetarian Buldak Carbonara
Indulge in the fiery fusion of flavors with Vegetarian Buldak Carbonara, a tantalizing twist on a Korean-Italian classic. This creamy, spicy pasta dish brings together al dente spaghetti and a rich Parmesan-laden carbonara sauce with a fiery kick of gochugaru, Korea’s signature red chili flakes. Instead of the traditional protein, crumbled firm tofu stands in, soaking up bold flavors of garlic and soy sauce for a satisfying vegetarian alternative. Finished with scallions and toasted sesame seeds, this recipe delivers balanced heat, creamy indulgence, and a touch of nutty crunch. Perfect for spice lovers seeking comfort food that’s both elevated and easy to make, this dish comes together in just 35 minutes and serves four generously. Keywords: vegetarian buldak carbonara, spicy pasta recipe, gochugaru pasta, vegetarian comfort food.
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Recipe Information
Ingredients
- 300 grams Spaghetti
- 2 tablespoons Olive oil
- 4 cloves Garlic
- 2 tablespoons Gochugaru (Korean red chili flakes)
- 200 grams Firm tofu
- 2 tablespoons Soy sauce
- 200 milliliters Heavy cream
- 3 units Egg yolks
- 100 grams Grated Parmesan cheese
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Chopped scallions
- 1 tablespoon Toasted sesame seeds
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
In a large skillet, heat olive oil over medium heat. Slice garlic thinly and add to the skillet, sautéing until fragrant but not browned, about 2 minutes.
Crumble the firm tofu into the skillet and add gochugaru. Stir-fry for about 5 minutes until the tofu is heated through and coated in the chilies.
Add the soy sauce to the tofu mixture and cook for an additional 2 minutes, stirring frequently.
In a medium bowl, whisk together the heavy cream, egg yolks, and Parmesan cheese until well combined.
Over low heat, add the cooked spaghetti to the skillet with the tofu mixture. Pour the creamy egg mixture over the pasta, adding a splash of reserved pasta water to help emulsify and create a creamy sauce. Stir constantly to ensure the sauce thickens without scrambling the eggs.
Season the pasta with salt and black pepper, adjusting to taste.
Serve sprinkled with chopped scallions and toasted sesame seeds for added flavor and texture.
Nutrition Facts
Calories |
2254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.5 g | 199% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 854 mg | 284% | |
| Sodium | 5352 mg | 233% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 9.0 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1630 mg | 125% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1001 mg | 21% | |
*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.
