Korean Style Spaghetti Carbonara

Ingredients

• Spaghetti (8 oz)
• Bacon (4 slices, chopped)
• Garlic (3 cloves, minced)
• Eggs (2 large)
• Parmesan cheese (1/2 cup, grated)
• Gochujang (Korean red chili paste) (2 tablespoons)
• Green onions (2, chopped (for garnish))
• Salt (to taste)
• Pepper (to taste)

Instructions

1. Cook the spaghetti according to the package instructions in a large pot of salted boiling water. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, cook the chopped bacon until crispy and golden. Remove the bacon from the skillet and place it on a paper towel to drain excess fat.
3. In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
4. In a separate bowl, whisk together the eggs, grated Parmesan cheese, gochujang, and a pinch of salt and pepper until well combined.
5. Turn off the heat under the skillet. Quickly add the drained spaghetti and the egg mixture to the skillet, tossing vigorously to coat the pasta evenly. The residual heat will cook the eggs, creating a creamy sauce. If the mixture seems too thick, add a little reserved pasta water to achieve the desired consistency.
6. Add the cooked bacon back to the skillet and toss again to combine. Adjust seasoning with salt and pepper to taste.
7. Serve the spaghetti carbonara immediately, garnished with chopped green onions.