Myeongran Carbonara

Myeongran is a briny cured Alaskan pollock roe used both in traditional Korean and Japanese cooking that adds saltiness and umami. In this dish, myeongran serves as the rich substitute for guanciale or pancetta that is typical in carbonara. Myeongran clings onto the sauce and noodles perfectly, aided by an unctuously soft egg yolk. 

Serves 2

INGREDIENTS
2 myeongran sacs, skin removed
2 whole eggs, 4 yolks (2 for finishing)
1/2 tablespoon Queens Yangnyeom Sogeum
1 teaspoon Queens Dwenjang
Freshly cracked black pepper
4oz spaghetti noodles
Perilla, thinly sliced
Parm

RECIPE
Combine the myeongran, eggs, Yangnyeom Sogeum, Dwenjang, and black pepper in a large bowl.

Bring a pot of water to a boil over high heat and cook the noodles following the packaging instructions. Add the cooked spaghetti to the bowl with a bit of pasta water and stir using tongs to coat the noodles in sauce. Taste for wseasoning and add a pinch of salt or soy sauce if desired. Divide between plates and finish with perilla, yolk, parm, and a few more cracks of black pepper.

SHOP THE RECIPE: Yangnyeom Sogeum, Dwenjang