A pasta recipe for experimental cooks: Kimchi Carbonara

Ingredients

• 200 g Spaghetti (dry weight, any long‑thin pasta works)
• 2 Large Eggs (room temperature)
• 100 g Kimchi (well‑drained, preferably napa cabbage kimchi)
• 5 Bacon Strips (cut into pieces after cooking, about 150 g total)
• 20 g Parmesan Cheese (freshly grated)
• 20 g Pecorino Romano (freshly grated)
• 2 Green Onion (thinly sliced, white and green parts)
• to taste Black Pepper (freshly cracked)
• to taste Salt (for pasta water)

Instructions

1. Boil Pasta Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

2. Beat Eggs

   Crack two large eggs into a bowl and whisk vigorously until completely smooth with no streaks.

   Time: PT2M

3. Grate Cheeses

   Grate Parmesan and Pecorino Romano together until you have about 40 g total.

   Time: PT2M

4. Crisp the Bacon

   Place the five bacon strips in a cold skillet, then cook over medium heat until the pieces are golden‑brown and crisp. Remove and set aside, leaving the rendered fat in the pan.

   Time: PT8M

   Temperature: medium heat

5. Blend Kimchi

   Weigh out 100 g of kimchi, place it in a blender or food processor, and blend until a fine paste forms. Add a splash of water if needed.

   Time: PT3M

6. Stir‑Fry Kimchi

   Add about 1 tablespoon of the bacon fat back to the skillet, heat over medium, then add the kimchi paste. Stir‑fry for 3–5 minutes until the color deepens to a brick‑red hue.

   Time: PT5M

   Temperature: medium heat

7. Cook the Pasta

   Add the spaghetti to the boiling water and cook according to package directions (about 8 minutes) until al dente. Reserve ½ cup of pasta water, then drain.

   Time: PT8M

   Temperature: 100°C

8. Temper Egg‑Cheese‑Kimchi Mixture

   While the kimchi is still warm, quickly stir it into the beaten eggs and grated cheeses. The warmth gently raises the temperature of the eggs, preventing scrambling later.

   Time: PT2M

9. Combine Pasta and Sauce

   Return the hot drained pasta to the large bowl, pour the egg‑cheese‑kimchi mixture over it, and toss vigorously off the heat until a creamy sauce coats the noodles. Add a little reserved pasta water if needed to reach desired consistency.

   Time: PT2M

10. Finish and Serve

    Crumble the crispy bacon over the pasta, sprinkle with sliced green onion, extra grated cheese, and freshly cracked black pepper. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

22 g

Carbohydrates

62 g

Fat

26 g

Fiber

3 g