Korean Rosé Carbonara Noodles
Italians; stand down! These spicy, savory, and creamy noodles have nothing to do with the original Roman-style carbonara at all. Instead, this recipe is a from-scratch homage to a type of Korean spicy and creamy instant noodles beloved for its lingering heat. Miso and scallion give it savory backbone and Gochugaru a faintly smoky warmth, blooming in butter until the sauce turns the same blush color as the packet that inspired this dish.
- Time: 25 min
- Servings: 4
Source: Boonville Barn Collective
Ingredients
- ounce package fresh ramen noodles or 1 pound angel hair pasta or thin spaghetti
- Tablespoons butter
- garlic, minced
- green onions, thinly sliced
- teaspoons Gochugaru Chile Powder
- Tablespoons tomato paste
- heavy cream
- Tablespoons white miso
- finely grated parmesan cheese, plus more to serve
- Toasted sesame seeds for serving