Creamy and spicy Kimchi Carbonara

Ingredients

• 200 g Spaghetti (dry)
• 100 g Kimchi (chopped)
• 50 g Parmesan Cheese (freshly grated)
• 2 large Eggs (room temperature)
• 2 large Egg Yolks (separated from eggs)
• 1 tsp Black Peppercorns (freshly cracked)
• 1 tbsp Olive Oil (extra virgin)
• to taste Salt (for pasta water)

Instructions

1. Boil Pasta

   Fill a large pot with water, add a generous pinch of salt, bring to a rolling boil, then add the spaghetti and cook until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: 100°C

2. Prepare Carbonara Sauce

   In a mixing bowl, whisk together the whole eggs, extra yolks, grated Parmesan, and freshly cracked black pepper until smooth.

   Time: PT5M

3. Sauté Kimchi

   Heat the olive oil in a skillet over medium heat. Add the chopped kimchi and sauté for 2‑3 minutes, just until it becomes fragrant but still retains some bite.

   Time: PT3M

   Temperature: medium

4. Drain Pasta

   When the pasta is al dente, reserve ½ cup of the hot pasta water, then drain using a colander.

   Time: PT2M

5. Combine Pasta and Kimchi

   Add the drained spaghetti to the skillet with the kimchi. Toss over medium heat, adding a splash of the reserved pasta water to loosen the mixture.

   Time: PT2M

   Temperature: medium

6. Create Creamy Carbonara

   Remove the skillet from the heat. Quickly pour the egg‑cheese mixture over the hot pasta, tossing continuously with tongs or a spatula until a silky sauce forms. If the sauce looks too thick, add a little more reserved pasta water.

   Time: PT2M

7. Plate and Garnish

   Divide the kimchi carbonara between two plates, sprinkle with extra grated Parmesan and a pinch of freshly cracked pepper.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

20g

Carbohydrates

70g

Fat

25g

Fiber

3g