Kimchi Carbonara Recipe

Introduction

Kimchi Carbonara is a delightful fusion dish that combines the creamy richness of traditional carbonara with the spicy, tangy kick of kimchi. This recipe brings a unique twist to a classic favorite, perfect for adventurous home cooks looking to spice up their pasta night.

Ingredients

• 300g (10.5 oz) spaghetti
• 1 tbsp extra virgin olive oil
• 200g (7 oz) guanciale or speck, cut into lardons
• ½ cup kimchi, drained, chopped
• 3 eggs
• 2 egg yolks
• 1 cup finely grated parmesan, plus extra to serve
• Cracked or freshly ground (coarse) black pepper
• 2 spring onions (scallions), thinly sliced

Instructions

1. Step 1: Cook the pasta in a large saucepan of heavily salted boiling water until al dente.
2. Step 2: Meanwhile, heat the olive oil in a medium saucepan over medium-high heat. Add the guanciale or speck and cook, stirring occasionally, for about 5 minutes until golden. Add the chopped kimchi and cook for a couple more minutes to blend the flavors. Remove from heat and set aside.
3. Step 3: In a medium bowl, whisk together the eggs and egg yolks with the grated parmesan. Season generously with black pepper.
4. Step 4: When the pasta is just al dente, use tongs to transfer it directly to the pan with the cooled guanciale and kimchi mixture, reserving some pasta water.
5. Step 5: Pour in the egg and cheese mixture. Turn the heat to low and gently toss everything together using tongs. Slowly add about ¼ cup of the reserved pasta water, continuing to toss over low heat until the sauce becomes thick and glossy, about 5 minutes. Be patient to avoid scrambling the eggs. Taste and add salt if needed.
6. Step 6: Divide the pasta into serving bowls. Sprinkle with extra parmesan and the sliced spring onions before serving.

Tips & Variations

• If guanciale is hard to find, pancetta or good-quality bacon make excellent substitutes.
• Adjust the amount of kimchi to control the spice and tangy flavor to your preference.
• Use freshly grated parmesan for the best flavor and texture.
• For a vegetarian version, omit the guanciale and use smoked tofu or mushrooms sautéed with the kimchi.

Storage

Store any leftover kimchi carbonara in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a pan over low heat, adding a splash of water or broth to loosen the sauce and avoid drying out. Avoid microwaving if possible to maintain the creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular bacon instead of guanciale or speck?

Yes, regular bacon works well as a substitute, though the flavor will be slightly different. Choose thick-cut bacon for the best results.

How do I prevent the eggs from scrambling in the sauce?

Cook the pasta and toss the sauce over very low heat, adding reserved pasta water gradually. Stir continuously and be patient to create a smooth, creamy sauce without scrambling the eggs.

Kimchi Carbonara Recipe

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4.5 from 97 reviews

Kimchi Carbonara is a creative twist on the classic Italian pasta dish, combining the tangy, spicy flavors of kimchi with rich, creamy carbonara sauce. Featuring guanciale or speck, eggs, parmesan cheese, and spring onions, this dish delivers a perfect balance of savory porkiness and fermented zest, perfect for those craving a fusion of Italian and Korean cuisines.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Fusion (Italian-Korean)

Ingredients

Scale 1x2x3x

Pasta

• 300g (10.5 oz) spaghetti

Main Ingredients

• 1 tbsp extra virgin olive oil
• 200g (7 oz) guanciale or speck, cut into lardons
• ½ cup kimchi, drained and chopped

Carbonara Sauce

• 3 eggs
• 2 egg yolks
• 1 cup finely grated parmesan cheese, plus extra to serve
• Cracked or freshly ground (coarse) black pepper

Garnish

• 2 spring onions (scallions), thinly sliced

Instructions

1. Cook the Pasta: Bring a large saucepan of heavily salted water to a boil. Add the spaghetti and cook until al dente, which means the pasta should be firm to the bite, as it will continue cooking later.
2. Prepare the Pork and Kimchi: While the pasta cooks, heat 1 tablespoon of extra virgin olive oil in a medium saucepan over medium-high heat. Add the guanciale or speck lardons and cook, stirring occasionally, for about 5 minutes until they turn golden and crispy. Add the chopped, drained kimchi and cook together for another 2 minutes to allow the kimchi to absorb the smoky pork flavors. Remove the pan from heat and set aside.
3. Make the Egg and Parmesan Mixture: In a medium bowl, whisk together the whole eggs and egg yolks until smooth. Stir in the finely grated parmesan cheese and season generously with freshly cracked black pepper to taste. Set this mixture aside.
4. Combine Pasta with Pork and Kimchi: When the pasta is cooked al dente, use tongs to transfer it directly from the boiling water to the pan with the pork and kimchi mixture, reserving a cup of the pasta cooking water. This transfer allows the pasta to finish cooking and absorb flavors in the pan.
5. Incorporate Egg Mixture: Pour the egg and parmesan mixture over the pasta in the pan. Turn the heat to low and use tongs to gently toss the pasta, coating it evenly in the sauce. Slowly add about ¼ cup of the reserved pasta water while tossing. Continue to toss the pasta over low heat for about 5 minutes until the sauce is thick, creamy, and glossy. Be careful not to scramble the eggs; patience is key here. Taste and add salt if needed.
6. Serve the Kimchi Carbonara: Divide the pasta among serving bowls. Sprinkle extra parmesan cheese on top and garnish with thinly sliced spring onions for a fresh, aromatic finish. Serve immediately.

Notes

• Use guanciale if available for an authentic flavor; speck or pancetta are good substitutes.
• Make sure to use freshly cracked black pepper for the best flavor in the sauce.
• Be patient when tossing the pasta with the egg mixture to avoid scrambling; keep the heat very low.
• Reserve the pasta water as it helps bind the sauce and gives it the perfect silky texture.
• Kimchi should be well drained to prevent excess moisture in the carbonara sauce.
• This recipe combines Italian and Korean flavors, making it a unique fusion dish.

Keywords: Kimchi Carbonara, fusion pasta recipe, Italian Korean fusion, guanciale pasta, kimchi pasta, creamy carbonara with kimchi