the internet has convinced me to make Kimchi Carbonara

Ingredients

• 3 pcs Egg Yolks (room temperature)
• 1 Tbsp Gochujang (Korean chili paste, adds heat and umami)
• 2 Tbsp Kimchi Juice (Liquid from fermented kimchi, use fresh kimchi brine)
• 1/2 tsp Black Pepper (Freshly ground)
• 1/2 cup Parmesan Cheese (Finely grated)
• 200 g Spaghetti (Dry, preferably durum wheat)
• 4 slices Bacon (Cut into bite‑size pieces)
• 1/2 medium Onion (Finely diced)
• 2 cloves Garlic (Minced)
• 1/2 cup Kimchi (Chopped, drained but keep some juice)
• 1/4 cup Heavy Cream (Full‑fat for richness)
• 1/4 cup Pasta Water (Reserved from boiling pasta, salted)
• 1/4 cup Mozzarella Cheese (Shredded, for stringiness)
• 2 stalks Green Onions (Thinly sliced for garnish)
• 1 tsp Nori Seaweed Flakes (Optional garnish, adds umami)

Instructions

1. Prepare Egg‑Yolk Mixture

   In a mixing bowl, combine the egg yolks, gochujang, kimchi juice, freshly ground black pepper, and grated Parmesan cheese. Whisk until the mixture is smooth and homogeneous.

   Time: PT5M

2. Boil Spaghetti

   Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook al dente according to package directions (usually 8‑10 minutes). Reserve 1/4 cup of the starchy pasta water, then drain the pasta.

   Time: PT12M

   Temperature: 212°F

3. Render Bacon and Sauté Aromatics

   While the pasta cooks, heat the skillet over medium heat. Add the bacon pieces and fry until crisp and the fat has rendered, about 4‑5 minutes. Push the bacon to the side, then add the diced onion, minced garlic, and chopped kimchi to the bacon fat. Stir‑fry until the mixture loses excess moisture and begins to brown, roughly 4 minutes.

   Time: PT9M

4. Create Creamy Base

   Reduce the heat to low and pour in the heavy cream followed by the reserved pasta water. Stir continuously for about 2‑3 minutes until the sauce loosens and begins to thicken slightly.

   Time: PT3M

5. Combine Pasta and Cheese

   Add the drained spaghetti and the remaining grated Parmesan to the skillet. Toss quickly to coat the noodles, then turn off the heat.

   Time: PT2M

6. Add Mozzarella for Stretch

   Sprinkle the shredded mozzarella over the hot pasta and give it a quick stir until it begins to melt.

   Time: PT1M

7. Finish with Egg‑Yolk Sauce

   Return the skillet to very low heat (or remove from heat entirely). Slowly pour the egg‑yolk mixture over the pasta while constantly stirring to create a silky sauce. Cook for 1‑2 minutes, ensuring the sauce thickens without scrambling the eggs.

   Time: PT2M

8. Garnish and Serve

   Transfer the kimchi carbonara to serving plates. Top with sliced green onions and a light sprinkle of nori seaweed flakes for extra umami. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

650

Protein

25g

Carbohydrates

70g

Fat

30g

Fiber

3g

Ingredient Substitutions

• Instead of Gochujang: Sriracha mixed with miso paste, Korean chili flakes + soy sauce
• Instead of Kimchi Juice: Apple cider vinegar + a pinch of salt, Soy sauce diluted with water
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Spaghetti: Linguine, Fettuccine
• Instead of Bacon: Pancetta, Smoked turkey bacon
• Instead of Onion: Shallot, Leek
• Instead of Garlic: Garlic powder (1/4 tsp), Garlic paste
• Instead of Kimchi: Sauerkraut with a dash of gochujang, Spicy fermented cabbage
• Instead of Heavy Cream: Half‑and‑half, Whole milk + butter
• Instead of Mozzarella Cheese: Provolone, String cheese
• Instead of Green Onions: Chives, Scallions
• Instead of Nori Seaweed Flakes: Dried kelp powder, Sesame seeds

Equipment Needed

• Large Pot
• Colander
• Skillet
• Mixing Bowl
• Whisk
• Cutting Board
• Chef Knife
• Grater
• Tongs (optional)

Critical Steps — Do Not Skip

• Do not overcook the egg‑yolk mixture; it should coat the pasta without turning into scrambled eggs.
• Reserve pasta water before draining; it is essential for achieving the right sauce consistency.
• Render bacon fully to develop flavor and provide a non‑stick cooking medium for the aromatics.

Chef Tips from the Video

• Use high‑quality Parmesan; it makes a big difference in flavor.
• Reserve the pasta water before draining; the starch helps emulsify the sauce.
• Work quickly when adding the egg mixture; the residual heat from the pasta cooks the sauce gently.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat gently over low heat, adding a splash of milk or water to loosen the sauce.

Freezer: Not recommended; the texture of the cheese and egg sauce may become grainy after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours due to the presence of eggs and dairy.

Make-Ahead Tips

• Prepare the egg‑yolk mixture and keep it refrigerated for up to 24 hours.
• Chop kimchi, onion, and garlic ahead of time and store in a sealed container.
• Grate the Parmesan and mozzarella in advance; keep them covered in the fridge.

Frequently Asked Questions