Carbonara Tteokbokki

This recipe for Carbonara Tteokbokki is a fun and delicious modern twist on Italian carbonara using Korean rice cakes. It features chewy and bouncy cylindrical rice cakes coated with a rich and creamy egg-based sauce.

Course Dinner, Lunch, Main Course

Cuisine Asian, Italian, Korean

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 952kcal

Author Michelle

Ingredients

1.5 C cylindrical rice cakes Korean tteok
2 egg yolks
2 tablespoon heavy cream or whole milk
½ teaspoon black pepper
¼ C parmesan cheese
1 teaspoon vegetable oil
2 cloves garlic grated
1 oz pancetta or guanciale, bacon or ham
¼ C reserved hot cooking liquid

Garnish: (optional)

cilantro or parsley

Instructions

Add refrigerated rice cakes to a colander or sieve and rinse under running cold water.
Drain and set aside.
In a bowl, whisk the egg yolks, cream, black pepper and parmesan cheese. Set aside.
Bring a large pot of water up to a boil.
Add in the rice cakes and cook for a few minutes, until they float to the surface, about 5 minutes (add extra time if cooking from frozen).
In the meantime, heat up 1 teaspoon of vegetable oil in a large frying pan over medium heat.
Add in the grated garlic and sauté for 1 minute, until fragrant.
Add in the pancetta (or bacon/guanciale/ham) and cook for 1-2 minutes.
Turn off the heat, but leave the pan on the burner.
Use a slotted spoon to quickly transfer the cooked rice cakes into the frying pan (it's OK if some of the water drips into the pan). Reserve about ¼ C of the hot cooking liquid.
Toss the rice cakes with the garlic and pancetta mixture.
Remove the pan off the heat and pour in the egg yolk mixture, quickly stirring to coat all the rice cakes (as to not scramble the egg).
Add some of the reserved hot cooking liquid to loosen to your desired consistency.
Serve immediately with additional cracked black pepper and chopped cilantro (or parsley).

Nutrition