Kimchi Pasta Recipe - 김치 크림 파스타 레시피

Ingredients

• 0.5 medium onion Onion (chopped)
• 1 cup Kimchi (cut into bite‑size pieces with kitchen scissors)
• 8 oz Spaghetti (any long pasta works)
• 4 slices Bacon (cut into bite‑size pieces; pancetta can be used instead)
• 1 tablespoon Unsalted Butter (softened)
• 1 cup Heavy Cream (240 ml)
• 0.33 cup Parmesan Cheese (freshly grated)
• to taste Black Pepper (freshly ground)
• 1 Egg Yolk (room temperature)
• a handful Parsley (chopped, for garnish)

Instructions

1. Prepare Ingredients

   Chop the half onion and cut the kimchi into bite‑size pieces using kitchen scissors to keep the workspace tidy.

   Time: PT5M

2. Cook Pasta

   Fill the large pot with water, add ½ tablespoon salt, bring to a rolling boil over high heat, then add the spaghetti. Cook 10‑11 minutes until al dente, then drain and set aside.

   Time: PT12M

   Temperature: high heat

3. Sauté Bacon and Aromatics

   In the large skillet over medium‑high heat, add the bite‑size bacon pieces. Cook until the fat renders, then add 1 tablespoon butter, the chopped onion, and the kimchi. Sauté until the onion becomes translucent, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

4. Create the Creamy Base

   Pour in 1 cup heavy cream, stir and let it simmer gently for 2 minutes. Add ⅓ cup grated Parmesan and a pinch of black pepper, stirring until the cheese melts.

   Time: PT3M

   Temperature: medium

5. Combine Pasta with Sauce

   Add the drained spaghetti to the skillet, tossing for about 1 minute so the pasta coats evenly with the sauce.

   Time: PT2M

   Temperature: medium

6. Finish with Egg Yolk

   Turn off the heat. Quickly whisk the egg yolk in a small bowl, then drizzle it into the pasta while tossing vigorously to create a silky coating without scrambling the yolk.

   Time: PT2M

7. Plate and Garnish

   Divide the kimchi carbonara onto plates, sprinkle chopped parsley on top, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

570

Protein

20 g

Carbohydrates

45 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Onion: Shallot, Leek
• Instead of Kimchi: Fermented cabbage, Sauerkraut
• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Bacon: Pancetta, Guanciale
• Instead of Unsalted Butter: Olive oil
• Instead of Heavy Cream: Half‑and‑half, Milk + butter
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Parsley: Cilantro, Basil

Equipment Needed

• Large Pot
• Colander
• Large Skillet
• Cutting Board
• Chef's Knife
• Kitchen Scissors
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Microplane Grater
• Small Mixing Bowl

Critical Steps — Do Not Skip

• Chopping kimchi with scissors to avoid a mess.
• Cooking pasta al dente and reserving pasta water.
• Turning off the heat before adding the egg yolk to prevent scrambling.

Chef Tips from the Video

• Use high‑quality, well‑fermented kimchi for the best flavor balance.
• Room‑temperature egg yolk integrates more smoothly into the hot sauce.
• Reserve a cup of pasta cooking water; it’s the secret to adjusting sauce texture.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently on low heat, adding a splash of cream or pasta water.

Freezer: Not recommended; the cream and egg yolk may separate after freezing.

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

Make-Ahead Tips

• Chop the kimchi and onion a few hours ahead and keep refrigerated.
• Cook the bacon and set aside; reheat quickly when ready to finish the sauce.
• Grate the Parmesan in advance and store in a sealed container.

Frequently Asked Questions