Jimmy's Limited Edition Gochujang Carbonara

• Cook fettuccine in boiling water, stirring occasionally, until ‘al dente’, 11 minutes.
• Reserve pasta water, (1/2 cup for 2 people / 1 cups for 4 people). Drain fettuccine, then return to saucepan. 

• While the pasta is cooking, push garlic-spring onion butter and Cheddar cheese into ciabatta slices.
• Place ciabatta on a lined oven tray and bake until cheese is melted and golden, 8-10 minutes.

• While the garlic bread is baking, place baby broccoli and a splash of water to a microwave-safe bowl, then cover with a damp paper towel. 
• Microwave on high until just tender, 2-4 minutes.
• Drain baby broccoli, then return to the bowl with a pinch of salt and a drizzle of olive oil. Cover to keep warm.

• In a large frying pan, heat a good drizzle of olive oil over medium-high heat. 
• Cook bacon, and the cracked black pepper, tossing, until golden, 4-6 minutes. Remove pan from heat. 
• Crack the egg into a medium bowl, then whisk with a fork. To the bowl with the egg add gochujang paste and half of the Parmesan cheese.
• To the pan with bacon, add cooked fettuccine, tossing to coat. Add carbonara sauce and the reserved pasta water. Mix well to combine. Add a pinch of chilli flakes (if using). Season to taste.

TIP: Removing the pan from heat ensures the egg doesn’t scramble and you get silky carbonara sauce!
TIP: If the sauce looks too thick, add a splash more pasta water until the sauce is creamy.