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This Gochujang Carbonara puts a spicy Korean twist on the classic Italian pasta. Creamy cashew-based sauce spiked with gochujang coats silky spaghetti, topped with crispy tofu “pancetta” and fresh herbs. It’s rich, savory, and ready in under an hour.
Table of Contents
Why You’ll Love This Recipe
If you love carbonara but want to shake things up, this gochujang version is about to become your new obsession. We take the creamy, indulgent nature of traditional carbonara and add a Korean kick with gochujang. The result is a pasta that’s rich and comforting with just the right amount of heat and umami depth.
The tofu “pancetta” is crispy and savory, marinated in soy sauce, liquid smoke, and maple syrup for sweet-smoky flavor. The sauce is creamy from blended cashews, with gochujang adding complexity and a subtle spice that builds with each bite. This is fusion cooking at its finest, honoring both Italian and Korean flavors while creating something unique.
Ingredients You’ll Need
For the Tofu “Pancetta”:
- Super firm tofu: The firmest tofu you can find is essential for getting crispy, bacon-like pieces. Extra-firm tofu can work, but won’t get quite as crispy.
- Soy sauce: Adds salty, umami depth to the marinade. Use tamari for gluten-free.
- Rice vinegar: Provides acidity and helps tenderize the tofu.
- Maple syrup: Adds a touch of sweetness that balances the salty-smoky flavors.
- Liquid smoke: This is what gives the tofu that bacon-like smokiness. A little goes a long way.
- Smoked paprika: Adds another layer of smoky flavor and a beautiful color.
- Oil: For pan-frying the tofu until crispy.
For the Sauce:
- Scallions: Both the whites and greens are used – whites go in the sauce for mild onion flavor, greens are saved for garnish.
- Garlic: Fresh minced garlic is essential for that aromatic base.
- Shallot: Adds sweet, delicate onion flavor that’s perfect for creamy sauces.
- Raw cashews: Soaked and blended, these create the creamy base that mimics eggs and cream in traditional carbonara.
- Nutritional yeast: Adds a cheesy, nutty flavor that’s essential for vegan carbonara. We like the Bragg band.
- Gochujang: Korean fermented red pepper paste. It’s spicy, sweet, savory, and umami-rich all at once. Look for it in the Asian section of most grocery stores.
- Black pepper: Freshly cracked black pepper is traditional in carbonara and adds a nice bite.
For the Carbonara:
- Spaghetti: Classic pasta shape for carbonara. Use regular or gluten-free.
- Vegan parmesan: Adds salty, cheesy flavor. Use store-bought or make your own.
- Black salt (kala namak): This sulfurous salt adds an eggy flavor, making the carbonara taste more authentic. Regular salt works too, but black salt takes it to the next level.
- Toasted sesame seeds: For garnish and a subtle nutty crunch.
- Fresh basil: Adds brightness and a pop of color.
Equipment Needed
- High-speed blender
- Large skillet
- Large pot for cooking pasta
- Small bowl for soaking cashews
- Medium bowl for marinating tofu
- Sharp knife
- Cutting board
- Spatula or wooden spoon
Tips for Perfect Carbonara
- Don’t skip soaking the cashews. Softened cashews blend much more smoothly, creating a silky, creamy texture. If you’re short on time, soak them in boiling water for at least 20 minutes.
- Cut the tofu into small pieces. The smaller the cubes, the crispier they’ll get and the more they’ll resemble bacon bits. Aim for ½ centimeter cubes.
- Let the tofu marinate. Even 10 minutes makes a difference in flavor absorption. If you have more time, marinate for up to an hour.
- Get the tofu really crispy. Don’t rush the pan-frying step. Let the tofu cook until it’s deeply browned and caramelized. This is where all that smoky, savory flavor develops.
- Reserve enough pasta water. Always reserve more than you think you’ll need. The starchy water is essential for creating that glossy, cohesive sauce.
- Add pasta water gradually. Don’t dump it all in at once. Add it slowly while tossing to control the consistency.
- Work quickly once the pasta is cooked. Carbonara is best served immediately. The sauce can thicken as it sits, so have everything ready to go.
- Adjust the gochujang to your taste. Start with 2 tablespoons and add more if you want extra heat. Gochujang brands vary in spiciness.
- Black salt is optional but recommended. Kala namak has a sulfurous, eggy smell that really elevates vegan carbonara. A little goes a long way.
Serving Suggestions
This gochujang carbonara is rich and substantial enough to be a complete meal on its own. For a fuller spread, serve it with a simple arugula salad or Asian-style cucumber salad to balance the richness. Garlic bread is great for soaking up extra sauce. To add more vegetables, serve with our 10-Minute Broccoli with Garlic Sauce or sautéed bok choy on the side.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken considerably as it sits. Store the crispy tofu pancetta separately if possible to maintain its texture.
- Reheating: Reheat on the stovetop over low heat, adding splashes of non-dairy milk or water to loosen the sauce. Toss frequently until warmed through. You can also microwave individual portions, adding a splash of liquid and stirring halfway through.
- Freezer: Not recommended. The cashew-based sauce can separate during freezing and thawing, resulting in a less creamy texture.
- Make-ahead tip: You can make the tofu pancetta and the sauce up to 2 days ahead. Store them separately in the refrigerator, then cook fresh pasta and assemble when ready to serve.
Recipe FAQs
Absolutely. Linguine, fettuccine, or bucatini would all work well. Just adjust cooking time according to the package directions.
Extra-firm tofu can work, but press it well to remove excess moisture before cubing and marinating. It won’t get quite as crispy, but it’ll still be delicious.
Soak the cashews longer (overnight) and blend as long as possible. You may end up with a slightly grainier sauce, but it will still taste great.
You could try using raw sunflower seeds instead, soaked and blended the same way. The flavor will be slightly different but still creamy.
With 2 tablespoons of gochujang, it’s medium-spicy with a building heat. Reduce to 1 tablespoon for mild, or increase to 3 tablespoons for spicier.
Yes. Use gluten-free pasta and substitute tamari for soy sauce.
Black salt (kala namak) is a type of Indian volcanic salt with a sulfurous, eggy aroma. Find it at Indian grocery stores, health food stores, or online. It’s optional, but it really enhances the eggy flavor of vegan carbonara.
Add more pasta water, a little at a time, while tossing the pasta. The starch in the pasta water helps create a silky, emulsified sauce.
More Pasta Recipes You May Enjoy:
Dinner
Easy Vegan Carbonara
Dinner
Vegan Marry Me Pasta
Dinner
Vegan Penne alla Vodka
Dinner
Easy Vegan Manicotti
If you make this recipe, let us know what you think in the comments below! And if you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it.
Gochujang Carbonara (Vegan)
- Total Time: 1 hour
- Yield: 4 Servings 1x
- Diet: Vegan
Description
This Gochujang Carbonara puts a spicy Korean twist on the classic Italian pasta. Creamy cashew-based sauce spiked with gochujang coats silky spaghetti, topped with crispy tofu “pancetta” and fresh herbs. It’s rich, savory, and ready in under an hour.
Ingredients
Tofu “pancetta”:
- 8 oz super firm tofu
- 2 tablespoons soy sauce (or tamari)
- 3 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon liquid smoke
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 2 tablespoons oil
Sauce:
- 3 scallions, thinly sliced (whites and greens separated)
- 3 garlic cloves, minced
- 1 large shallot, minced
- Oil for sautéing
- ⅓ cup raw cashews, soaked
- ⅔ cup water
- 2 tablespoons nutritional yeast
- 2 tablespoons gochujang
- Black pepper
Carbonara:
- 1 lb spaghetti
- ¼–½ cup vegan parmesan cheese
- Black salt (kala namak), to taste
- Additional salt and black pepper
- Toasted sesame seeds
- Fresh basil
Instructions
- Soak the cashews. Place the cashews in a small bowl and cover with boiling water. Let them soak for at least 20 minutes (or up to overnight if you’re planning ahead). This softens them for easy blending.
- Prep the tofu pancetta. Cut the super firm tofu into very small cubes, about ½ centimeter wide (think tiny bacon bits). In a medium bowl, whisk together the soy sauce, rice vinegar, maple syrup, liquid smoke, smoked paprika, and salt. Add the tofu cubes and toss to coat evenly. Set aside to marinate for at least 10 minutes while you prep everything else.
- Sauté the aromatics. Heat a drizzle of oil in a large skillet over medium heat. Add the scallion whites, minced shallot, and minced garlic. Sauté for 3-4 minutes until softened and fragrant. Remove from heat.
- Blend the sauce. Drain the soaked cashews. Add them to a high-speed blender along with the sautéed aromatics, water, nutritional yeast, black pepper, and gochujang. Blend on high until completely smooth and creamy, about 1-2 minutes. The sauce should be silky with no graininess. Set aside.
- Pan-fry the tofu pancetta. Heat 2 tablespoons of oil in the same large skillet over medium-high heat. Once hot, add the marinated tofu pieces along with any remaining marinade liquid. Cook, stirring occasionally, for 8-10 minutes until the tofu is deeply browned and crispy on all sides. The pieces should be caramelized and slightly sticky. Remove from heat and set aside.
- Cook the pasta. While the tofu is cooking, bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Before draining, reserve 2 cups of the starchy pasta water. Drain the pasta and return it to the pot.
- Toss the pasta in the sauce. Add the blended gochujang carbonara sauce, vegan parmesan, and a generous amount of freshly cracked black pepper to the cooked pasta. Toss everything together.
- Add pasta water gradually. Start adding the reserved pasta water, ½ cup at a time, tossing continuously until the sauce is glossy and creamy, coating every strand of pasta. You’ll likely need 1-1½ cups total, but add more if you like your carbonara extra saucy. The pasta water’s starch helps emulsify the sauce, making it cling beautifully to the noodles.
- Season to taste. Add black salt (kala namak) to taste for that eggy flavor, plus additional regular salt and black pepper if needed.
- Plate and garnish. Divide the carbonara among bowls. Top generously with the crispy tofu pancetta, toasted sesame seeds, fresh basil leaves, and reserved scallion greens. Serve immediately while hot and creamy.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days. The sauce will thicken considerably as it sits. Store the crispy tofu pancetta separately if possible to maintain its texture.
- Reheating: Reheat on the stovetop over low heat, adding splashes of non-dairy milk or water to loosen the sauce. Toss frequently until warmed through. You can also microwave individual portions, adding a splash of liquid and stirring halfway through.
- Freezer: Not recommended. The cashew-based sauce can separate during freezing and thawing, resulting in a less creamy texture.
- Make-ahead tip: You can make the tofu pancetta and the sauce up to 2 days ahead. Store them separately in the refrigerator, then cook fresh pasta and assemble when ready to serve.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dinner, Entree
- Method: Blender / Stovetop
- Cuisine: Italian, Korean
