Description
A creamy carbonara gets a zesty Korean twist: tangy kimchi and crisp bacon meet an egg-and-cheese sauce for a quick, comforting noodle supper.
Ingredients
Scale
- 8 oz (225 g) spaghetti
- 1/2 cup kimchi, roughly chopped
- 4 slices bacon, cut into small pieces
- 2 large eggs
- 1/2 cup freshly grated Parmesan (or Pecorino)
- Salt and freshly ground black pepper, to taste
- 1/4 cup scallions, thinly sliced (for garnish)
Instructions
- Boil the pasta. Cook the spaghetti in generously salted water until just shy of al dente according to the package. Reserve about 3/4 cup of the starchy cooking water, then drain the pasta.
- Crisp the bacon. In a wide skillet over medium heat, fry the chopped bacon until it turns golden and crunchy. Use a slotted spoon to transfer the bacon to a plate, leaving the rendered fat in the pan.
- Warm the kimchi. Add the chopped kimchi to the skillet with the bacon fat and sauté for 2–3 minutes until it softens and sweetens slightly.
- Whisk the sauce. In a mixing bowl, beat together the eggs and the grated cheese until smooth and combined.
- Combine pasta and toppings. Add the drained spaghetti to the skillet with the kimchi, toss to coat, then return the bacon to the pan. Remove the skillet from the heat.
- Create the carbonara sauce. Pour the egg-and-cheese mixture over the hot pasta, tossing briskly so the residual heat thickens the mixture into a silky sauce. Add a splash of the reserved pasta water as needed to loosen and emulsify.
- Season and finish. Taste and adjust with salt and plenty of freshly ground black pepper. Scatter the sliced scallions over the top and serve immediately.
Notes
Quick tip: Work off the heat when you add the egg mixture to avoid turning the sauce into scrambled eggs.