Why you should add Kimchi to your Carbonara

Ingredients

• 400 g Spaghetti (dry, broken into manageable lengths if needed)
• 1 Tbsp Salt (for seasoning the pasta water)
• 1 Tbsp Olive Oil (extra virgin preferred for sautéing speck)
• 150 g Speck (cut into large chunks; can substitute guanciale, pancetta, or thick-cut bacon)
• 120 g Kimchi (roughly chopped; about ½ cup)
• 3 pcs Large Eggs (room temperature)
• 2 pcs Egg Yolks (extra yolks for richness)
• 100 g Parmesan Cheese (freshly grated; generous amount for sauce)
• 1 tsp Black Pepper (freshly ground for best flavor)
• 2 stalks Spring Onions (thinly sliced for garnish)

Instructions

1. Boil Pasta

   Fill a large pot with water, bring to a rolling boil, add 1 tbsp salt, then add the spaghetti. Cook until al dente, about 9‑10 minutes.

   Time: PT10M

   Temperature: high

2. Render Speck

   While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the speck chunks and sauté until the fat renders and the pieces turn golden brown, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Chop Kimchi

   Roughly chop the kimchi into bite‑size pieces, aiming for about half a cup (120 g).

   Time: PT5M

4. Sauté Kimchi

   Add the chopped kimchi to the skillet with the rendered speck fat. Sauté for 3 minutes, allowing the kimchi to soften and its flavors meld with the pork.

   Time: PT3M

   Temperature: medium

5. Prepare Egg‑Cheese Mixture

   In a mixing bowl, whisk together 3 whole eggs, 2 egg yolks, the grated Parmesan, and 1 tsp freshly ground black pepper until smooth.

   Time: PT3M

6. Drain Pasta

   When the spaghetti is al dente, drain it in a colander, reserving about 1 cup (240 ml) of the hot pasta water.

   Time: PT2M

7. Combine Pasta with Pork‑Kimchi

   Add the drained spaghetti to the skillet with speck and kimchi. Toss to coat and let the pan cool for about 1 minute so it’s not too hot for the eggs.

   Time: PT2M

   Temperature: low

8. Create the Carbonara Sauce

   Pour the egg‑cheese mixture over the pasta, add ½ cup of the reserved pasta water, and stir continuously over low heat. Cook for 5 minutes, or until the sauce thickens, becomes glossy, and clings to the noodles without scrambling.

   Time: PT5M

   Temperature: low

9. Plate and Garnish

   Remove the skillet from heat. Plate the pasta, garnish with extra grated Parmesan and sliced spring onions. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

470

Protein

29g

Carbohydrates

22g

Fat

26g

Fiber

2g