Vegetarian Buldak Carbonara

Get ready to elevate your pasta night with this Vegetarian Buldak Carbonara—a fiery, creamy fusion that combines the bold, spicy kick of Korean gochugaru with the decadent richness of a classic carbonara. Perfectly cooked al dente spaghetti is tossed with crumbled tofu, sautéed garlic, and a velvety sauce made from heavy cream, egg yolks, and Parmesan cheese, resulting in an irresistible dish bursting with umami flavors. Topped with a garnish of scallions and toasted sesame seeds, this recipe delivers a satisfying heat balanced by creamy indulgence, all while being completely meat-free. Ready in just 35 minutes, this dish is perfect for weeknight dinners or occasions when you want to impress with a unique, vegetarian twist on a trendy favorite.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 300 grams Spaghetti
• 2 tablespoons Olive oil
• 4 cloves Garlic
• 2 tablespoons Gochugaru (Korean red chili flakes)
• 200 grams Firm tofu
• 2 tablespoons Soy sauce
• 200 milliliters Heavy cream
• 3 units Egg yolks
• 100 grams Grated Parmesan cheese
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Chopped scallions
• 1 tablespoon Toasted sesame seeds

Directions

Step 1

Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.

Step 2

In a large skillet, heat olive oil over medium heat. Slice garlic thinly and add to the skillet, sautéing until fragrant but not browned, about 2 minutes.

Step 3

Crumble the firm tofu into the skillet and add gochugaru. Stir-fry for about 5 minutes until the tofu is heated through and coated in the chilies.

Step 4

Add the soy sauce to the tofu mixture and cook for an additional 2 minutes, stirring frequently.

Step 5

In a medium bowl, whisk together the heavy cream, egg yolks, and Parmesan cheese until well combined.

Step 6

Over low heat, add the cooked spaghetti to the skillet with the tofu mixture. Pour the creamy egg mixture over the pasta, adding a splash of reserved pasta water to help emulsify and create a creamy sauce. Stir constantly to ensure the sauce thickens without scrambling the eggs.

Step 7

Season the pasta with salt and black pepper, adjusting to taste.

Step 8

Serve sprinkled with chopped scallions and toasted sesame seeds for added flavor and texture.

Nutrition Facts

Serving size	(965.6g)

Amount per serving	% Daily Value*
Calories	2254.4

Total Fat 155.5g	0%
Saturated Fat 71.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 853.5mg	0%
Sodium 5351.8mg	0%
Total Carbohydrate 117.3g	0%
Dietary Fiber 14.5g	0%
Total Sugars 9.0g
Protein 93.8g	0%

Vitamin D 54.9IU	0%
Calcium 1629.9mg	0%
Iron 12.7mg	0%
Potassium 1001.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.4%

Protein: 16.7%

Carbs: 20.9%