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Rice Cake in Carbonara Sauce - a Korean Italian Fusion Recipe

Sometimes when visiting Korean restaurants, BigBoy really enjoys ordering Carbonara Rice Cake, this indulgent dish. Even though it’s clearly not an authentic Carbonara (authentic Carbonara doesn’t have cream), I can’t resist ordering it because it’s just so delicious.

BigBoy 很喜歡點卡邦尼年糕這道邪惡美食,明明知道它並不是正宗的卡邦尼(正宗卡邦尼沒有忌廉) ,卻又很不爭氣地的要點來吃,因為真的很美味。

“Carbonara Rice Cake” is a creative dish that combines the classic Italian Carbonara pasta with traditional Korean rice cakes. Its key ingredients include bacon, eggs, and Parmesan cheese, which together create a savoury and smooth flavour. Rice cakes, a significant element in Korean cuisine, are loved for their chewy texture and versatility. By merging these two, a dish is born that both preserves tradition and is full of creativity—Carbonara Rice Cake.


這道卡邦尼年糕在保留經典卡邦尼意粉必不可少的煙肉、雞蛋和芝士的同時,還額外加入了淡忌廉,令整體風味更加濃郁、更加滑嫩。

This Carbonara Rice Cake retains the essential bacon, egg, and cheese of the classic carbonara pasta, while also adding cream to make the overall flavour richer and smoother. The cream gives this dish a unique creamy texture, which contrasts perfectly with the chewy rice cake. Each bite is filled with the rich aroma of cheese and the savoury taste of bacon, paired with the bouncy texture of the rice cake, making this dish a true delight for the taste buds.


淡忌廉賦予了這道菜獨特的creamy口感,與煙韌的年糕形成了完美的對比。每一口都帶著濃厚的芝士香氣和煙肉的鹹香,再配上年糕的Q彈口感,令這道菜成為味蕾的一大享受。

Just a reminder, rice cakes come in different sizes, and the cooking time varies depending on their size. The ones Bigboy bought this time are on the smaller side, so remember to adjust the cooking time accordingly to ensure the rice cakes retain their chewy texture. Cooking them for too long can make the rice cakes too soft, losing their chewy characteristic, while cooking them for too short a time may leave the insides undercooked. Mastering the right heat and timing is key to achieving the perfect texture for your Carbonara Rice Cake.




Ingredients (serve 2)

 

Korean Rice Cake

300g

Bacon (cut into strips)

4 slices/80g

Onion

½ each

Egg

2 each

Parmesan Cheese

25g

Chicken Stock

130 ml

White Wine

100 ml

Heavy Cream

100 ml

Ground Black Pepper

To taste


Steps

 








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