Kimchi Carbonara: Seoul Meets Rome!
Craving Italian comfort food with a Korean twist? This Kimchi Carbonara is a flavour explosion! Creamy, cheesy, and with a spicy kick from kimchi, this dish is super easy and perfect for a weeknight dinner. Let's do this!
작성자
global_sarah
조리 순서
Cook the spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
💡 Tip: Don't overcook the pasta! It continues to cook in the sauce.
약 10분
While the pasta is cooking, cook the bacon in a large skillet over medium heat until crispy. Remove bacon from the skillet and set aside, leaving the rendered fat in the pan.
💡 Tip: If you don't have bacon, use spam! I saw a street vendor in Itaewon do this.
약 5분
Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Then, add the chopped kimchi and cook for another 2-3 minutes, stirring occasionally.
💡 Tip: Don't burn the garlic!
약 3분
In a bowl, whisk together the egg yolks, Parmesan cheese, heavy cream (if using), and Gochujang (if using). Season with black pepper.
💡 Tip: Make sure the Parmesan is finely grated so it melts easily.
약 2분
Remove the skillet from the heat. Add the cooked pasta to the skillet with the kimchi mixture. Pour the egg yolk mixture over the pasta and toss quickly to coat, adding a little reserved pasta water at a time to create a creamy sauce.
💡 Tip: The heat from the pasta and skillet will cook the eggs slightly, creating a creamy sauce. Be careful not to scramble the eggs!
약 3분
Add the cooked bacon back to the skillet and toss to combine.
약 1분
Serve immediately, topped with extra Parmesan cheese and black pepper.
💡 Tip: Enjoy!
약 1분