Low Sodium Buldak Carbonara
Indulge in the fiery yet creamy delight of Low Sodium Buldak Carbonara, a flavorful twist on the classic Italian favorite infused with Korean-inspired heat. Perfect for spice lovers looking to manage their salt intake, this innovative recipe combines crispy low sodium pancetta, bold buldak sauce, and a velvety sauce made with heavy cream, egg yolks, and low sodium Parmesan. The low sodium spaghetti, cooked to al dente perfection, soaks up the rich, spicy-sweet flavors, while freshly minced garlic and silky unsalted butter add aromatic depth. Finished with a garnish of chopped parsley and a sprinkle of cracked black pepper, this easy-to-make dish is both comforting and packed with umami. Ready in just 35 minutes, it’s ideal for a quick yet indulgent dinner that doesn’t sacrifice flavor. Perfect for anyone searching for low sodium pasta recipes or a unique take on buldak carbonara!
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Ingredients
- 100 grams low sodium pancetta
- 3 tablespoons buldak sauce
- 200 grams packaged dry spaghetti, low sodium
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 egg yolks
- 1 cup grated Parmesan cheese, low sodium
- 2 tablespoons chopped parsley
- 1 teaspoon fresh ground black pepper
Directions
Step 1
1. Bring a large pot of water to a boil. Cook the low sodium spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
Step 2
2. In a large pan over medium heat, melt the unsalted butter and add the low sodium pancetta. Cook until the pancetta is crispy, about 5 minutes.
Step 3
3. Add the minced garlic into the pan with the pancetta and sauté for an additional 1 minute until fragrant.
Step 4
4. Stir in the buldak sauce, cooking it with the pancetta and garlic for another 2 minutes.
Step 5
5. In a mixing bowl, whisk together the heavy cream, egg yolks, and half of the grated low sodium Parmesan cheese.
Step 6
6. Gradually add the cooked pasta to the pancetta mixture in the pan. Pour the cream mixture over the pasta, stirring quickly to coat the pasta evenly and prevent the eggs from scrambling.
Step 7
7. Add about 1/3 cup of reserved pasta water into the pan if sauce needs loosening. Mix until the sauce is creamy and clings to the pasta.
Step 8
8. Remove the pan from heat. Season with black pepper and adjust taste with more pasta water if needed.
Step 9
9. Serve the pasta immediately, garnished with the remaining Parmesan cheese and chopped parsley.
Nutrition Facts
| Serving size | (904.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3289.5 |
| Total Fat 209.4g | 0% |
| Saturated Fat 117.6g | 0% |
| Cholesterol 885.3mg | 0% |
| Sodium 3244.9mg | 0% |
| Total Carbohydrate 186.1g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 17.6g | |
| Protein 141.4g | 0% |
| Vitamin D 36.6IU | 0% |
| Calcium 2748.7mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 1015.0mg | 0% |
Source of Calories