Main: Gochujang carbonara
Serves 2
2 tbsp olive oil
8 rashers Tesco Finest dry cured pancetta, thinly sliced
40g panko breadcrumbs
3 large garlic cloves, crushed
200g dried tagliatelle
1 onion, finely diced
1½ tbsp gochujang paste
50g Parmesan, finely grated
3 large egg yolks
20g fresh basil, leaves picked and roughly chopped
2 spring onions, thinly sliced
sliced fresh red chilli, to garnish (optional)
1. Bring a large pan of water to the boil. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry ⅓ of the pancetta for 2-5 mins until golden brown and crispy. Add the breadcrumbs and cook for 3-4 mins until golden brown. Add ⅔ of the garlic and season with black pepper. Cook for 1-2 mins, stirring regularly to prevent burning, until the garlic is cooked. Put on a plate and set aside
2. Cook the tagliatelle to pack instructions in the pan of boiling water. Meanwhile, heat the rest of the oil in a frying pan over a medium-high heat and cook the remaining pancetta for 4-5 mins until golden brown and crispy. Add the onion to the pan and lower the heat slightly, then cook for 4-5 mins until softened. Add the remaining garlic and the gochujang paste, then cook for 1-2 mins until aromatic. Season with black pepper.
3. Whisk 40g Parmesan and the egg yolks in a small bowl. Drain the tagliatelle, reserving 140ml cooking water. Add the pasta to the frying pan, remove from the heat, then add the reserved pasta water, the egg mixture and most of the basil. Using tongs, stir vigorously, lifting the tagliatelle up slightly as you do, so that everything is well coated. The egg yolk mixture should emulsify into a smooth, creamy sauce without scrambling, after about 30 secs.
4. Transfer to serving plates, then top with the breadcrumbs, spring onions, and remaining basil and Parmesan. Scatter with sliced chilli, if you like.