A pasta recipe for experimental cooks: Kimchi Carbonara
A pasta recipe for experimental cooks: Kimchi Carbonara is a medium Korean-Italian Fusion recipe that serves 2. 550 calories per serving. Recipe by Cameron Marti on YouTube.
Prep: 15 min | Cook: 25 min | Total: 50 min
Cost: $5.86 total, $2.93 per serving
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
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
Beat Eggs
Crack two large eggs into a bowl and whisk vigorously until completely smooth with no streaks.
Time: PT2M
Grate Cheeses
Grate Parmesan and Pecorino Romano together until you have about 40 g total.
Time: PT2M
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
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
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
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
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
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
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
Dietary info: Contains meat, Contains dairy, Contains gluten, Not vegan, Not vegetarian
Allergens: Eggs, Dairy, Pork, Gluten
Ingredient Substitutions
- Instead of Spaghetti: Linguine, Fettuccine
- Instead of Large Eggs: Egg yolks only (2 yolks)
- Instead of Kimchi: Sauerkraut (less spicy), Spicy fermented vegetables
- Instead of Bacon Strips: Pancetta, Guanciale
- Instead of Parmesan Cheese: Grana Padano
- Instead of Pecorino Romano: Grana Padano
- Instead of Green Onion: Chives, Scallions
- Instead of Black Pepper: White pepper
Equipment Needed
- Large Pot
- Large Bowl
- Cutting Board
- Chef's Knife
- Frying Pan
- Blender or Food Processor
- Microplane Grater
- Tongs
- Colander
- Kitchen Scale
Critical Steps — Do Not Skip
- Beat eggs until completely smooth.
- Fry bacon until crisp and break into small pieces.
- Stir‑fry kimchi only 3–5 minutes to avoid over‑cooking.
- Temper the egg‑cheese mixture with warm kimchi to prevent scrambling.
- Toss pasta with sauce off the heat for a creamy texture.
Chef Tips from the Video
- Use high‑quality, well‑fermented kimchi for the best flavor; discard any large chunks of cabbage.
- Reserve at least ½ cup of hot pasta water; the starch helps bind the sauce.
- If you prefer a richer sauce, whisk in a tablespoon of heavy cream after tempering the eggs.
- A pinch of smoked paprika can enhance the smoky bacon flavor without overpowering the kimchi.
Troubleshooting
Sauce turns grainy or curdles.
Make sure to toss the pasta with the egg mixture off the heat and add pasta water gradually. If it curdles, whisk in a little more hot water to smooth it out.
Kimchi makes the sauce too watery.
Drain the kimchi well before blending and squeeze out excess liquid. Use less reserved pasta water when emulsifying.
Bacon is not crispy enough.
Cook the bacon over medium‑high heat and let it render fully before removing. Pat the pieces with paper towels to remove excess fat.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of water.
Freezer: Not recommended due to the egg‑based sauce, which can become grainy after freezing.
Room temperature: Do not leave at room temperature for more than 2 hours; the dish contains perishable eggs and bacon.
Make-Ahead Tips
- Blend the kimchi into a paste a day ahead and store in the fridge.
- Grate the cheeses and keep them in an airtight container.
- Cook and crisp the bacon in advance; reheat briefly before adding.
- Boil the pasta al dente, rinse with cold water, and store; reheat quickly in the sauce.
Frequently Asked Questions
What is the cultural significance and history of Kimchi Carbonara in Korean‑Italian fusion cuisine?
Kimchi Carbonara blends Korea's iconic fermented cabbage with Italy's classic carbonara, reflecting modern global food trends where chefs combine beloved comfort foods from different cultures. While traditional carbonara dates back to mid‑20th‑century Rome, kimchi has been a Korean staple for centuries, and this dish celebrates the meeting of spicy, tangy Korean flavors with rich, creamy Italian technique.
What traditional regional variations of carbonara exist in Italy, and how does Kimchi Carbonara differ?
In Italy, carbonara is traditionally made with guanciale, Pecorino Romano, eggs, and black pepper. Some regions use pancetta or add a splash of cream, though purists reject cream. Kimchi Carbonara replaces half the eggs with kimchi paste, adds bacon instead of guanciale, and introduces a spicy, fermented note, creating a unique twist while keeping the core creamy texture.
How is Kimchi Carbonara traditionally served in Korean‑Italian fusion restaurants?
It is usually plated as a generous mound of pasta, topped with crispy bacon bits, a sprinkle of green onion, and extra grated cheese. Some venues garnish with a drizzle of sesame oil or a few toasted sesame seeds for added texture, but the core presentation remains a hearty, mixed‑bowl style that highlights both the pasta and the kimchi.
What occasions or celebrations is Kimchi Carbonara associated with in modern Korean‑Italian fusion culture?
Kimchi Carbonara is popular at casual dinner gatherings, fusion food festivals, and as a comfort‑food centerpiece for friends' movie nights. Its bold flavor makes it a hit at birthday parties and holiday pot‑lucks where guests enjoy a familiar pasta dish with an exciting Korean twist.
What authentic traditional ingredients are essential for Kimchi Carbonara versus acceptable substitutes?
Essential ingredients include kimchi (fermented napa cabbage), eggs, Parmesan and Pecorino Romano cheeses, and bacon (or traditional guanciale). Acceptable substitutes are pancetta or guanciale for bacon, sauerkraut for a milder kimchi flavor, and a blend of Parmesan with Grana Padano if Pecorino is unavailable.
What other Korean‑Italian fusion dishes pair well with Kimchi Carbonara?
Pairs nicely with a simple Korean‑style cucumber salad (oi muchim), miso‑glazed roasted vegetables, or a light arugula salad dressed with soy‑lemon vinaigrette. For a full meal, serve alongside a Korean‑inspired bruschetta topped with gochujang‑marinated tomatoes.
What makes Kimchi Carbonara special or unique in Korean‑Italian cuisine?
The dish uniquely balances the creamy, egg‑based sauce of carbonara with the bright, acidic heat of kimchi, creating a flavor profile that is simultaneously rich, tangy, and slightly spicy. It also reduces the traditional amount of egg and cheese, making the dish feel lighter while still satisfying.
What are the most common mistakes to avoid when making Kimchi Carbonara at home?
Common errors include over‑cooking the kimchi paste (which makes it dry), letting the egg mixture sit too long in the hot pan (causing scrambling), and using too much bacon fat, which can make the sauce greasy. Also, neglecting to reserve pasta water can result in a dry sauce.
Why does this Kimchi Carbonara recipe use kimchi paste instead of whole kimchi pieces?
Blending kimchi into a smooth paste ensures even distribution throughout the sauce and helps temper the eggs without creating large, chewy kimchi chunks that could overwhelm the pasta texture.
What does the YouTube channel Cameron Marti specialize in?
Cameron Marti’s YouTube channel focuses on creative home‑cooking tutorials that blend global flavors, offering approachable, step‑by‑step videos for everyday cooks who love experimenting with fusion dishes.
How does the YouTube channel Cameron Marti’s approach to Korean‑Italian fusion cooking differ from other cooking channels?
Cameron Marti emphasizes practical kitchen hacks, clear visual cues, and a playful narrative style, often incorporating cultural back‑stories for each dish. Unlike many channels that stick to a single cuisine, he regularly mixes techniques and ingredients from different culinary traditions to create fresh, unexpected meals.
Last updated: September 2, 2026
