Best Daikon Carbonara Recipes
KIMCHI CARBONARA
The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over Korean TikTok, spoke to her. "I love how Korea somewhat recently started introducing cheese on everything," Ms. Meyer said. "I'm all for it, especially being from the Midwest." This is her take on the cultural mashup as a Korean adoptee. She cooks down napa cabbage kimchi until soft, and cuts through the buttery base with white wine. The dish comes together quickly, so have everything prepped and ready to go before starting the sauce.
Provided by Elyse Inamine
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.
- Meanwhile, in a large deep skillet, melt the butter over medium heat, then add the shallot. Cook, stirring constantly, until translucent, 2 to 3 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute more.
- Deglaze the skillet by adding the white wine and stirring to loosen any browned bits, and season with 2 teaspoons salt and the pepper. Let simmer until slightly reduced, about 1 minute.
- Slip the kimchi into the skillet and cook until the cabbage is slightly wilted, 1 to 2 minutes. Add the cooked pasta and toss well to coat.
- Once the pasta is incorporated, remove from the heat, add the kimchi juice, egg yolks and cheese, and toss vigorously to coat the pasta. If the pasta seems dry, add some reserved pasta cooking water. Divide among four bowls and top with the spinach, more Parmesan and a sprinkle of gochugaru.
THE BEST CARBONARA
Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat.
- Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
- Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
- Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
- Divide the pasta among plates and sprinkle with more grated Parmesan.
DAIKON CARBONARA
From Makiko Oda's cookbook, page 158. It is part of her winter menu. Daikon is Japanese radish, it's very long and white. I've seen them in American supermarkets. It can be eaten plain, but Makiko Oda suggests it be eaten with bread/rolls or pasta. "Daikon leaves" are not an ingredient found on Recipezaar, so it got changed to Daikon sprouts. The Daikon leaves are a good source of carotene and Vitamin C. The powdered cheese should be a white powdered cheese, like parmesan.
Provided by Goldie174
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Cut the daikon and ham slices into oblong shapes.
- Melt 1 tbsp of butter in a frying pan and fry the ham and daikon.
- When the daikon becomes soft, add a little salt and pepper.
- Crack the egg into a bowl and mix the powdered cheese into the same bowl.
- When the egg becomes thicker add it to everything on the pan and fry everything together and put it onto a dish.
- Boil the daikon leaves and cut them down to bite size and sprinkle them on top of the daikon carbonara.
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