Kimchi Carbonara • Pasta Recipes

Ingredients

• 1 cup Kimchi (chopped roughly)
• 2 tablespoons Gochujang (Korean red chili paste)
• 200 grams Spaghetti (or any long‑thin pasta, cooked al dente)
• 1/2 cup Fresh Cream (cooking cream, 35% fat)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1 Egg Yolk (room temperature)
• 1 tablespoon Olive Oil (for stir‑frying)
• to taste Black Pepper (freshly ground)
• 2 tablespoons Fresh Parsley (chopped, for garnish)
• to taste Salt (for pasta water)

Instructions

1. Boil the Pasta

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil. Add the spaghetti and cook according to package instructions until al dente, about 8‑9 minutes.

   Time: PT10M

   Temperature: 212°F

2. Stir‑Fry Kimchi

   While the pasta cooks, heat olive oil in a skillet over medium‑high heat. Add the chopped kimchi and stir‑fry for 3‑4 minutes until it softens and releases aroma.

   Time: PT4M

3. Add Gochujang

   Stir in the gochujang, mixing thoroughly with the kimchi. Cook for another 1 minute to blend the flavors, then remove the pan from the heat.

   Time: PT1M

4. Prepare Cream‑Parmesan Mixture

   In a mixing bowl, whisk together the egg yolk, fresh cream, and grated Parmesan until smooth.

   Time: PT2M

5. Create the Sauce

   Return the skillet to low heat. Slowly pour the cream‑Parmesan mixture into the kimchi‑gochujang base, stirring constantly. Cook for 2‑3 minutes until the cheese melts and the sauce thickens. Season with freshly ground black pepper.

   Time: PT3M

6. Combine Pasta and Sauce

   Drain the pasta and add it directly to the skillet. Toss quickly to coat the noodles evenly with the kimchi‑gochujang cream sauce.

   Time: PT2M

7. Finish and Serve

   Transfer the pasta to serving plates, sprinkle chopped parsley on top, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

620

Protein

22g

Carbohydrates

68g

Fat

26g

Fiber

5g