Tomato Bruschetta and Gochujang Carbonara

S4 E02 | A Sister Sit-Down w/ Jenny & Sam Mollen and the Kreischer Sisters | Something's Burning

Bert’s sisters, Kottie and Annie, and the Mollen sisters sit down to chat about family secrets, wedding songs, and who’s the funniest in the family… spoiler alert: it’s Bert. Plus, we’re putting a spin on one of Bert’s favorite dishes, Carbonara, adding a Korean kick.

Tomato Bruschetta

Ingredients:

  • 3 cups cherry tomatoes
  • 1/2 ounce fresh basil
  • Kosher salt and black pepper
  • 1 loaf baguette or French loaf
  • Extra virgin olive oil
  • 2–3 garlic cloves
  • Balsamic glaze

Steps:

  1. Cook tomatoes in oil for 2–3 minutes, then add garlic, salt, and pepper.
  2. Slice bread into ½-inch pieces and brush one side with olive oil.
  3. Cook oiled side of bread in cast-iron pan.
  4. Brush top of bread with olive oil, flip, and cook other side.
  5. Spoon cooked tomatoes onto each slice and top with balsamic glaze and basil.

Gochujang Carbonara

Ingredients:

  • 3 ounces parmesan cheese
  • 2 tbsp gochujang
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 3 garlic cloves
  • 2 medium scallions
  • 8 ounces pancetta
  • 1 tbsp canola oil
  • 1 lb dry spaghetti
  • 4 large egg yolks
  • Kosher salt
  • 2 tsp ground pepper

Steps:

  1. Combine gochujang, rice vinegar, and honey in a small bowl.
  2. Dice pancetta and cook in oil in a skillet. Remove all but ¼ of the remaining fat.
  3. Add garlic and scallions, cook until golden brown, then stir in gochujang mixture.
  4. Cook spaghetti. While it cooks, whisk egg yolks, then mix in parmesan, kosher salt, and pepper.
  5. Transfer spaghetti to skillet with ¼ cup pasta water and toss with sauce. Slowly pour in egg mixture while tossing.
  6. Reduce heat to lowest setting and return pancetta to the skillet.
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