David Chang's Chili Crunch Carbonara


David Chang's Chili Crunch Carbonara

  • 1/4 Lb Sliced Pork Belly or Bacon
  • 3 Tbsp Momofuku Chili Crunch Divided
  • Momofuku Soy and Scallion Noodles
  • Parmesan Cheese
  • 1 Egg



Render 3-4 oz of bacon/pork belly in a pan. Let cook for 2 minutes then add a teaspoon of chili crunch. Continue to cook for another 3 minutes.  


Grate 1-2 oz parmesan into a bowl. Separate an egg and add the yolk to the bowl of parmesan.  


Boil Momofuku noodles for 4 minutes.  


Add 3 tablespoons of pasta water to the egg-cheese mixture and stir vigorously to emulsify. Dump the rendered chili crunch pork into the bowl and stir vigorously again.  


When the noodles are cooked, use tongs to add them to the carbonara sauce. Stir together and plate. Finish with more Chili Crunch and parmesan to taste.