Kimchi Carbonara

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

1. 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.
2. In a large skillet, heat the olive oil over medium heat. Add the pancetta or bacon and cook until crispy, about 5 minutes.
3. 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.
4. Meanwhile, in a mixing bowl, whisk together the eggs and grated Parmesan cheese. Season with salt and pepper.
5. Add the cooked spaghetti to the skillet with the bacon and kimchi. Toss to combine, then remove from heat.
6. 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.
7. Top with chopped scallions before serving.

Notes

For a spicier dish, use more kimchi juice or add a dash of chili flakes.