Carbonara is an Italian noodle dish consisting of pasta noodles cooked in a thick viscous sauce made of eggs, pecorino romano, and rendered guanciale (cured pork jowl). I like how creamy the sauce is but I wanted to make it without cheese. So I made a “chinese” version of it.
The guanciale was replaced by lap cheong, the pecorino was replaced by a block of soft tofu blended with the eggs and rendered lap cheong, and I added garlic, ginger, white pepper (instead of black pepper because chinese), and garnished with green onion and cilantro. The end result was really quite good. It was very creamy. The only thing I would change is adjusting how salty it is and how much tofu to add to the sauce for the noodles.
I rate a 7.5/10
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