Carbonara tteokbokki is creamy, cheesy, and peppery, with chewy Korean rice cakes mixed right in. If you’re looking for a pasta dish with a twist, you’ve found it.

My husband and I had a dish like this in Hong Kong a while back, and it really stuck with me. It’s such a fun mash-up. You get the creamy, peppery pasta you expect from carbonara, and then a nice chewy bite of tteokbokki in between.

So naturally, I had to recreate it at home. It’s an easy twist on classic carbonara, basically just adding tteokbokki, but it makes such a difference. And it only takes about 30 minutes to make.

So if you want to switch things up without doing too much, this one’s right up your alley.

What is Tteokbokki?

Tteokbokki is a popular Korean dish made with chewy rice cakes called tteok. The rice cakes are soft, slightly bouncy, and have a pleasantly chewy texture. 

They’re most often cooked in a spicy gochujang sauce, but they’re also used in creamy or cheesy versions.

Why You’ll Love Tteokbokki Carbonara

If you love creamy pasta and chewy rice cakes, this carbonara tteokbokki brings the best of both worlds together in one dish.

• Creamy and silky sauce. The egg and cheese sauce turns rich and glossy without using any cream.
• Chewy tteokbokki. The rice cakes add a fun, bouncy texture that pairs perfectly with the pasta.
• Ready in 30. This dish comes together quickly, making it perfect for busy nights.
• Easy to customize. You can add mushrooms, seafood, or chili flakes to change things up.

Ingredients

Here’s what you’ll need:

• Spaghetti works best here because it holds the sauce well and tosses easily with the tteokbokki. Cook it until al dente. 
• Tteokbokki (Korean rice cakes). These chewy rice cakes add a fun texture alongside the pasta. Add them to the spaghetti during the last few minutes of cooking.
• Bacon adds smoky flavor and richness to the dish. If you can find guanciale or pancetta, those are more traditional for carbonara.
• Eggs and egg yolks. The eggs create the creamy carbonara sauce without using any cream. The extra yolks help make the sauce richer and silkier.
• Freshly grated Parmesan melts into the sauce and adds salty, nutty flavor. You can also use Pecorino Romano, or a mix of Parmesan and Pecorino for a sharper flavor.
• Freshly ground black pepper is a key flavor in carbonara, so don’t be shy with it. You can also toast the pepper in a pan for 30 seconds to bring out more aroma and deepen the flavor.

How to Make Carbonara Tteokbokki

This dish comes together quickly, so have everything ready before you start combining.

1. Cook pasta and tteokbokki. Cook spaghetti in a large pot of salted boiling water until al dente. Add tteokbokki during the last 3 minutes of cooking. Reserve 1 cup of pasta water. Drain.

2. Cook the bacon. While the pasta cooks, cook the bacon in a large skillet over medium heat until crispy. Remove from heat and set aside.

3. Make the egg mixture. In a large bowl, whisk together the eggs and egg yolks, grated Parmesan, and freshly ground black pepper.

4. Combine everything. Add the spaghetti and tteokbokki to the egg mixture. Add a splash of pasta water, bacon, and some bacon fat. Toss until the sauce is emulsified and creamy. 

5. Finish and serve. Top with extra Parmesan and freshly ground black pepper. Serve and enjoy!

Tips for the Best Carbonara Tteokbokki

A few simple tips can make a big difference.

• Prepare everything first. Grate the cheese, cook the bacon, and make the egg mixture so you can toss everything together while the pasta is still hot.
• Use room temperature eggs. The sauce in carbonara cooks from the heat of the pasta alone. If the eggs are too cold, they can make it harder for the sauce to come together. 
• Salt the pasta water generously. Well-salted water seasons both the spaghetti and the tteokbokki.
• Be generous with black pepper. It’s up to you how much pepper to add, but carbonara should be plenty peppery. 
• Use Pecorino Romano if you can. Parmesan works great, but Pecorino Romano  will give your carbonara a saltier and sharper flavor.
• Go with guanciale or pancetta if available. I used bacon because it’s what I had on hand, but they’ll give the dish a richer, deeper flavor.

Variations and Add-Ins

This carbonara tteokbokki is great as written, but you can easily switch it up depending on what you have or what flavors you like.

• Try different tteokbokki flavors. You can use flavored tteokbokki instead of plain rice cakes. Try cheese, garlic, or spicy varieties.
• Add mushrooms. Sautéed mushrooms add a nice earthy flavor that works really well with the creamy sauce.
• Make it spicy. Add chili flakes, gochugaru, or gochujang for a kick.
• Add seafood. Shrimp or scallops work really well with carbonara.

How to Store and Reheat Carbonara Tteokbokki

Carbonara tteokbokki is best enjoyed fresh the day it’s made. But if you have leftovers, here’s how to store them:

To Store: Let the carbonara tteokbokki cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.

To Reheat: Warm in a skillet over low heat with some water, milk, or cream to loosen the sauce. Stir until heated through. Don’t reheat over high, or you’ll scramble the eggs in the sauce.

More Pasta Recipes You’ll Love

Filipino Spaghetti

Gochujang Pasta

Creamy Miso Butter Pasta

Creamy Chicken Piccata

Spicy Peanut Butter Noodles

Carbonara Tteokbokki Recipe 

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Prep 10 minutes mins

Cook 20 minutes mins

Carbonara tteokbokki is creamy, cheesy, and peppery, with chewy Korean rice cakes mixed right in. A fun and easy fusion that comes together in just 30 minutes.

Servings 4 servings

Course Main Course

Cuisine Asian, Fusion, Italian, Korean

Ingredients

1x2x3x

• ▢ 8 ounces spaghetti
• ▢ 6 ounces tteokbokki Korean rice cakes
• ▢ 6 ounces bacon diced
• ▢ 5 ounces Parmesan cheese finely grated
• ▢ 3 eggs + 3 egg yolks
• ▢ Freshly ground black pepper generous amount

Instructions

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1. Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Add the tteokbokki during the last 3 minutes of cooking. Reserve about 1 cup of pasta water. Drain and set aside.
   
2. While the pasta cooks, cook the bacon in a large skillet over medium heat until crispy. Remove from heat and set aside.
   
3. In a large bowl, whisk together the eggs & egg yolks, grated Parmesan, and freshly ground black pepper.
   
4. Add the spaghetti and tteokbokki to the egg mixture. Add a splash of pasta water, bacon, and some bacon fat. Toss until the sauce is emulsified and creamy. Add more pasta water if needed.
   
5. Top with extra Parmesan and freshly ground black pepper. Serve and enjoy!
   

Nutrition

Serving1 servingCalories734 kcalCarbohydrates66.7 gProtein35.1 gFat35.1 gSaturated Fat14.8 gPolyunsaturated Fat3.5 gMonounsaturated Fat13.3 gCholesterol339 mgSodium929 mgPotassium255 mgFiber2.3 gSugar1.2 gVitamin A386 IUCalcium476 mgIron2.5 mg

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