Kimchi Bacon Pasta

Ingredients

• 12 oz Spaghetti (dry, broken in half if long)
• 6 oz Bacon (sliced into 1/4‑inch strips; pork belly works too)
• 1 cup Kimchi (well‑fermented, chopped; reserve 2 tbsp juice)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 tbsp Gochujang (Korean chili paste, adds depth and heat)
• 1 cup Heavy Cream (full‑fat for best thickness)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.5 tsp Black Pepper (freshly ground)
• to taste Salt (for pasta water)

Instructions

1. Prepare Ingredients

   Mince the garlic, finely chop the onion, slice the bacon into 1/4‑inch strips, and coarsely chop the kimchi, reserving about 2 tbsp of its juice.

   Time: PT5M

2. Render Bacon

   Heat a large dry skillet over medium‑high heat. Add the bacon strips and cook, stirring occasionally, until the fat is rendered and the pieces are golden and crisp.

   Time: PT5M

   Temperature: medium-high

3. Sauté Onion

   Add the chopped onion to the skillet with the bacon fat. Cook, stirring, until the onion becomes translucent and just begins to soften.

   Time: PT3M

   Temperature: medium

4. Add Garlic

   Stir in the minced garlic and sauté for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium

5. Cook Kimchi

   Add the chopped kimchi and the reserved kimchi juice to the pan. Sauté, stirring frequently, for 5 minutes until the kimchi softens and its flavors meld with the bacon.

   Time: PT5M

   Temperature: medium

6. Incorporate Gochujang

   Stir in 1 tbsp of gochujang, mixing until fully incorporated and the sauce takes on a deep red hue.

   Time: PT1M

   Temperature: medium

7. Add Cream and Simmer

   Pour in the heavy cream, reduce the heat to medium‑low, and let the sauce simmer gently, stirring occasionally, until it thickens enough to coat the back of a spoon.

   Time: PT4M

   Temperature: medium-low

8. Season

   Season the sauce with freshly ground black pepper and a pinch of salt if needed.

   Time: PT0M

9. Boil Pasta

   While the sauce simmers, bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.

   Time: PT10M

   Temperature: high

10. Combine Pasta and Sauce

    Drain the pasta and add it directly to the skillet with the sauce. Toss, adding a splash of the reserved pasta water if the sauce needs loosening.

    Time: PT2M

    Temperature: medium

11. Finish with Parmesan

    Stir in the grated Parmesan cheese until melted and the sauce becomes glossy.

    Time: PT1M

    Temperature: medium

12. Serve

    Plate the pasta, garnish with extra Parmesan and a light crack of black pepper. Serve immediately.

    Time: PT0M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

68g

Fat

28g

Fiber

4g

Ingredient Substitutions

• Instead of Spaghetti: Linguine, Fettuccine, gluten‑free pasta
• Instead of Bacon: Pancetta, prosciutto, smoked turkey bacon
• Instead of Kimchi: Sauerkraut (less spicy), pickled napa cabbage
• Instead of Onion: Shallot, leek (white part)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Gochujang: Sriracha mixed with miso, Korean chili flakes + soy sauce
• Instead of Heavy Cream: Half‑and‑half (thicker sauce), coconut cream (non‑dairy)
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Black Pepper: White pepper

Equipment Needed

• Large Skillet
• Large Pot
• Colander
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Measuring Cups
• Microplane Grater

Critical Steps — Do Not Skip

• Render the bacon until crisp to develop flavor and fat for the sauce.
• Simmer the heavy cream gently; avoid a hard boil to prevent curdling.
• Reserve pasta water to adjust sauce consistency.
• Toss the pasta with the sauce immediately to ensure coating.

Chef Tips from the Video

• Use well‑fermented, crunchy kimchi for texture contrast.
• Reserve a little bacon fat for extra flavor if the pan looks dry before adding onions.
• Grate Parmesan fresh at the moment of serving for maximum aroma.
• Cook pasta al dente; it will continue to cook slightly when tossed with the hot sauce.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of milk or cream if sauce thickens.

Freezer: Not recommended due to the cream and cheese which can separate when frozen.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Chop kimchi and slice bacon a few hours ahead; keep refrigerated.
• The sauce base (bacon, kimchi, gochujang) can be prepared up to 24 hours ahead; add cream and cheese just before serving.

Frequently Asked Questions