Spaghetti Carbonara with Korean BBQ Rub
Carbonara has always been about balance: creamy eggs, sharp cheese, savory pork, and starchy pasta water working together in perfect harmony. It is one of Italy’s most iconic comfort foods, celebrated for its richness and simplicity. This Korean BBQ Carbonara respects that foundation while weaving in a new layer of flavor. Instead of relying solely on pepper or traditional pancetta, the dish is enhanced with Revolution Barbecue Korean BBQ Rub, a seasoning that blends smoky paprika, cayenne, and gochugaru with just the right amount of tang and sweetness. The rub transforms the sauce into something deeper and more complex, while still preserving the silkiness carbonara is known for. With each bite you taste umami from the bacon, salt and sharpness from pecorino romano, and a subtle warmth that lingers pleasantly on the palate. Finished with scallions and sesame seeds, this dish captures the essence of two food cultures at once, reminding us that comfort food is meant to evolve while still feeling familiar.
Revolution Barbecue Korean BBQ Carbonara
4
10 minutes
25 minutes
480
American
Main Dish
Spaghetti Carbonara with Korean BBQ Rub builds on the time-honored Italian technique of creating a creamy sauce without cream, instead relying on the starchy water from the pasta to help the eggs and cheese emulsify into something luxurious. The twist comes from the use of Revolution Barbecue Korean BBQ Rub, which infuses the sauce with smoky heat, a touch of sweetness, and a tangy edge that balances the richness of the bacon and pecorino romano. The rub’s unique blend of spices is carried by the silky sauce, coating each strand of spaghetti in bold flavor. This recipe is more than just a fusion dish—it is a celebration of process and flavor, showing how a single adjustment can bring new life to a classic. Topped with scallions and sesame seeds, it offers aroma, texture, and taste that make the familiar feel exciting again.
Ingredients
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- 10 ounces thick-cut bacon
- ¾ cup grated pecorino romano, plus more to garnish
- 2 large eggs at room temperature
- 2 tablespoons Revolution Barbecue Korean BBQ Rub
16 ounces spaghetti
- 1 cup reserved pasta water
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- 2 green onions (scallions) thinly sliced
- Toasted sesame seeds (black and white)
Directions
- Cook the bacon: Place thick-cut bacon in a skillet over medium heat and cook until golden brown and crispy. Transfer to a cutting board, blot with a paper towel, coarsely chop, and set aside.
- Prepare the sauce: In a bowl, whisk together pecorino romano, eggs, and Korean BBQ Rub until smooth. Slowly whisk in 2 to 3 tablespoons of hot reserved pasta water to temper the eggs and fully dissolve the seasoning. Set aside.
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente according to package instructions. Reserve 1 cup of pasta water, then drain and return the pasta to the pot.
- Combine pasta and sauce: Immediately add the sauce mixture and bacon to the hot pasta. Toss quickly with tongs until well coated, allowing the residual heat to create a creamy sauce.
- Adjust sauce consistency: Gradually drizzle in additional pasta water as needed, tossing until the spaghetti is glossy and creamy.
- Garnish and serve: Divide pasta into bowls and top with extra pecorino romano, sliced scallions, and toasted sesame seeds. Serve immediately.
