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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.

Ingredients

Scale

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

Find it online: https://cheframiflavor.com/kimchi-carbonara-recipe/