Kimchi Carbonara: Seoul Meets Rome!
Let's whip up some delicious fusion! This Kimchi Carbonara is a creamy, savory, and slightly spicy twist on the classic Italian dish, using ingredients I easily found here in Seoul. Get ready for a flavor explosion!
Author
global_sarah
Instructions
Cook the spaghetti according to package directions until al dente. Remember to reserve about 1/2 cup of pasta water before draining!
💡 Tip: Salt the pasta water generously – this is your chance to season the pasta from the inside out.
About 10 min
While the pasta is cooking, heat olive oil in a large pan over medium heat. Add pancetta (or bacon) and cook until crispy.
💡 Tip: If you can't find pancetta, bacon works perfectly! Just make sure it's nice and crispy.
About 5 min
Add the garlic and kimchi to the pan and cook for another 2-3 minutes, until the kimchi is slightly softened and fragrant.
💡 Tip: The kimchi will mellow out a bit as it cooks, so don't be afraid of the spice!
About 3 min
In a bowl, whisk together the egg yolks, Parmesan cheese, heavy cream (if using), gochujang, and black pepper.
💡 Tip: Make sure the cheese is finely grated so it melts easily into the sauce.
About 2 min
Remove the pan from the heat. Add the drained pasta to the pan with the kimchi and pancetta. Pour the egg yolk mixture over the pasta and toss quickly to combine. Add a little pasta water at a time to create a creamy sauce. Be careful not to scramble the eggs!
💡 Tip: The heat from the pasta and pan will cook the eggs – that's how we get that luscious carbonara sauce!
About 3 min
Season with salt to taste. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of black pepper. Enjoy!
💡 Tip: If you like a bit more heat, add a pinch of gochugaru (Korean chili flakes) on top!
About 2 min