Nostalgic Creamy Carbonara Spaghetti
Rich and Savory Carbonara Spaghetti – Baek Jong-won Recipe Adaptation (Using Roux)
Our family’s favorite spaghetti, and today we’re recreating a rich and creamy Carbonara that evokes fond memories. Based on Baek Jong-won’s recipe, this guide details how to make a flavorful cream sauce using a roux. This versatile cream sauce can also be used for soups or other pasta dishes, making it incredibly practical! Elevate any meal, whether it’s a special occasion or just a regular day, with this delightful pasta.
Ingredients- Spaghetti noodles 200g (approx. 2 servings)
- Olive oil, a little (for boiling pasta and sautéing)
- Bacon 100g (adjust to your preference)
- Minced garlic 1 Tbsp
- Green onion 1/4 stalk (chopped, optional for garnish)
- Parmesan cheese powder (to sprinkle, optional)
Rich Cream Sauce (Roux) Ingredients- Butter 1/2 cup (by paper cup, approx. 50g)
- All-purpose flour 1/2 cup (by paper cup, approx. 50g)
- Milk 5 cups (by paper cup, approx. 1L)
- Salt, a pinch (to adjust seasoning)
- Black pepper, a pinch (for finishing)
- Butter 1/2 cup (by paper cup, approx. 50g)
- All-purpose flour 1/2 cup (by paper cup, approx. 50g)
- Milk 5 cups (by paper cup, approx. 1L)
- Salt, a pinch (to adjust seasoning)
- Black pepper, a pinch (for finishing)
Cooking Instructions
Step 1
Let’s start by making the ‘roux’, the base for our rich cream sauce. In a pan, melt 1/2 cup of butter (by paper cup) over low heat. Once fully melted, sift in 1/2 cup of all-purpose flour and whisk or stir until smooth, ensuring there are no lumps. Cook for about 1-2 minutes, stirring constantly, to cook out the raw flour taste. Gradually pour in 5 cups of milk while whisking continuously until you achieve a smooth, creamy consistency. If the sauce becomes lumpy, add a little more milk to help it loosen up. Season with a pinch of salt to taste. Continue stirring over low heat and cook until thickened. (You can adjust the consistency by adding more milk if needed.)
Step 2
Now, it’s time to cook the spaghetti. In a large pot of boiling water, add 1 teaspoon of salt and 1 tablespoon of olive oil. Add 200g of spaghetti noodles and cook for about 10 minutes, or 1-2 minutes less than the package instructions, for an ‘al dente’ texture. A single serving is roughly the size of a 500-won coin. Drain the pasta once cooked and use it immediately. Reserve about one ladleful of the pasta water – this starchy water will be very useful for adjusting the sauce consistency later!
Step 3
Prepare a pan large enough to toss the spaghetti. Add a little olive oil to the pan over medium heat. First, sauté 1 tablespoon of minced garlic and 100g of chopped bacon until the bacon is golden brown and fragrant. Be careful not to burn the garlic.
Step 4
Once the bacon and garlic are nicely sautéed, add the cooked spaghetti noodles to the pan. Pour in about one ladleful of the reserved pasta water. Toss the pasta and sauce together quickly to combine everything evenly. The starch from the pasta water will help emulsify the sauce and give the pasta a glossy finish. Sauté for about 1 minute, just enough to coat the noodles.
Step 5
Transfer the sautéed spaghetti to a serving plate, arranging it nicely. Generously ladle the warm, creamy sauce over the top. Gently toss the pasta with the sauce to ensure every strand is coated for maximum flavor.
Step 6
For the finishing touches, freshly grind black pepper over the pasta to enhance the aroma and flavor. Sprinkle with Parmesan cheese powder for an extra layer of richness. Garnish with the chopped green onions (which we affectionately call ‘fake herbs’! ^^) for a pop of color and freshness. Your delicious Carbonara is now complete!
Step 7
Don’t discard any leftover cream sauce! Simply reheat it, add a little black pepper, and enjoy it as a delightful soup. It also makes a fantastic dipping sauce for bread. This basic cream sauce recipe is highly adaptable and can be used in many other dishes, making it a valuable addition to your cooking repertoire.
