Jimmy's Gochujang Carbonara
with Cheesy Kimchi Garlic Bread & Baby Broccoli
- Wheat
- Gluten
- Soy
- Milk
- Sesame
- Eggs
- Hazelnut
- Eggs
- Milk
- Soy
- Sulphites
- Lupin
- Sesame
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Gluten
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Walnut
- Wheat
Ingredients
1
Baby Broccoli
1 packet
plant-based kimchi
1
Spring Onion
1
Garlic
100 g
Bacon
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy May be present: Hazelnut, Eggs, Milk, Soy, Sulphites, Lupin, Sesame, Almond.)
1 packet
Fettuccine
(Contains: Wheat, Gluten May be present: Soy.)
1 packet
Cheddar Cheese
(Contains: Milk)
2 packet
gochujang
(Contains: Wheat, Gluten, Soy)
2 packet
Parmesan Cheese
(Contains: Milk)
1 sachet
Chilli Flakes
1 sachet
Mixed Sesame Seeds
(Contains: Sesame May be present: Hazelnut, Milk, Soy, Almond, Brazil nut, Cashew, Gluten, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Walnut, Wheat.)
Not included in your delivery
1 piece
egg
(Contains: Eggs)
20 g
butter
(Contains: Milk)
1 drizzle
olive oil
½ tsp
cracked black pepper
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat.
• Meanwhile, trim baby broccoli. Halve any thicker stalks lengthways. Roughly chop plant-based kimchi.
• Thinly slice spring onion. Finely chop garlic and bacon.
• Cut deep slices, taking care not to slice all the way through, across ciabatta in 1cm intervals.
• In a small heatproof bowl, microwave the butter and garlic in 10 second bursts, until melted.
• 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 butter, kimchi 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.
• Divide Jimmy's gochujang carbonara between bowls. Garnish with spring onion, mixed sesame seeds and the remaining Parmesan.
• Serve with cheesy kimchi garlic bread and baby broccoli. Enjoy!
