Kimchi Carbonara is a delightful fusion of Korean and Italian flavors, bringing the spicy tang of kimchi to a classic creamy pasta dish. It’s a comforting meal that’s perfect for a quick weeknight dinner.
Ingredients
- 200g spaghetti
- 150g kimchi, chopped
- 100g pancetta or bacon, chopped
- 2 large eggs
- 50g grated Parmesan cheese
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 2 tablespoons chopped scallions (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1 cup of pasta water, then drain.
- In a large skillet, heat the olive oil over medium heat. Add the pancetta or bacon and cook until crispy, about 5 minutes.
- Add the minced garlic to the skillet and sauté until fragrant, about 1 minute. Stir in the chopped kimchi and cook for another 2-3 minutes.
- Meanwhile, in a mixing bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper.
- Add the cooked spaghetti to the skillet with the bacon and kimchi. Toss to combine, then remove from heat.
- Pour the egg and cheese mixture over the pasta, stirring quickly to ensure the heat of the pasta cooks the eggs, forming a creamy sauce. Add reserved pasta water as needed to achieve desired consistency.
- Top with chopped scallions before serving.
Notes
For a spicier dish, use more kimchi juice or add a dash of chili flakes.