Knife-Cut Noodles Carbonara

Ingredients

• 2 bundles Lee Kum Kee Knife-Cut Noodles
• 1 Tbsp olive oil
• 50 g guanciale, cubed
• 1 Tbsp Lee Kum Kee Premium Oyster Sauce
• 50 g pecorino romano or parmesan, grated (optional, additional 2 Tbsp cheese for garnish)
• 2 egg yolks
• 1/2 tsp freshly ground black pepper
• 2 Tbsp kimchi, chopped (optional)

Instructions

1. Blanch the noodles for half the recommended time on the package. Reserve a cup of the noodle cooking water. Rinse the noodles under cold water to remove excess starch. Drain well and set aside.
2. In a bowl, whisk together the egg yolks, grated cheese, and black pepper. Just before adding to the pan, temper the mixture by adding 5 tablespoons of hot noodle water, whisking continuously until smooth and creamy. Set aside.
3. Heat the olive oil and guanciale in a large pan over medium heat. Cook until golden and fragrant.
4. Add the noodles to the pan along with 5 Tbsp of reserved noodle water and Lee Kum Kee Premium Oyster Sauce . Toss to combine.
5. Turn off the heat and pour in the egg and cheese mixture. Stir quickly to create a creamy sauce. Add a splash more noodle water if needed to loosen it.
6. Divide between two bowls. Top with extra grated cheese or a spoonful of chopped kimchi for a bold, tangy twist. Serve immediately.