[Slot Y] Jimmy's Gochujang Carbonara

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

• While the pasta is cooking, push garlic butter, kimchi and Cheddar cheese into ciabatta slices and wrap in foil.
• Place ciabatta directly on wire racks in the oven and bake until cheese is melted and golden, 8-10 minutes.

(DOES IT NEED TO BE WRAPPED, DO WE THEN PLACE ON A TRAY?)

• 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, 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 from heat. 
• Crack the eggs into a medium bowl, then whisk with a fork. To the bowl with the egg, add Parmesan cheese and Gochujang paste. 
• To the pan with bacon, add cooked spaghetti, tossing to coat. Add carbonara sauce and half of the reserved pasta water. Mix well to combine. 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.