CREAMY KIMCHI BACON SPAGHETTI RECIPE BY TASTY
Kimchi is the secret ingredient you never knew your creamy pasta dishes were missing. It adds acidity to balance the heaviness of the cream and Parmesan, and a delightful burst of tangy flavor. Give it a try, you won't be sorry!
Provided by Matt Ciampa
Categories Dinner
Time 35m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Dice the bacon, mince the shallots, and grate the garlic on a microplane.
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
- Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 5-7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat.
- Reduce the heat to medium and add the shallot to the pan with the bacon fat. Cook until softened, 3-5 minutes. Add the garlic and kimchi and sauté until fragrant, about 2 minutes.
- Add the butter and heavy cream to the pan. Season with salt. Bring to a low simmer and cook until bubbling. Add the cooked pasta and toss until well coated.
- While stirring constantly, gradually add the Parmesan cheese, mixing until melted. If the sauce gets too thick, add a little bit of the reserved pasta water as needed. Continue stirring until all of the cheese has been added and the sauce is creamy. Add some of the crispy bacon, reserving some for garnish, and stir to incorporate.
- Divide the pasta between 2 serving bowls and top with the reserved bacon, scallions, and furikake, if using.
- Enjoy!
Nutrition Facts : Calories 915 calories, Carbohydrate 61 grams, Fat 71 grams, Fiber 3 grams, Protein 23 grams, Sugar 7 grams
KIMCHI CARBONARA
The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over Korean TikTok, spoke to her. "I love how Korea somewhat recently started introducing cheese on everything," Ms. Meyer said. "I'm all for it, especially being from the Midwest." This is her take on the cultural mashup as a Korean adoptee. She cooks down napa cabbage kimchi until soft, and cuts through the buttery base with white wine. The dish comes together quickly, so have everything prepped and ready to go before starting the sauce.
Provided by Elyse Inamine
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.
- Meanwhile, in a large deep skillet, melt the butter over medium heat, then add the shallot. Cook, stirring constantly, until translucent, 2 to 3 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute more.
- Deglaze the skillet by adding the white wine and stirring to loosen any browned bits, and season with 2 teaspoons salt and the pepper. Let simmer until slightly reduced, about 1 minute.
- Slip the kimchi into the skillet and cook until the cabbage is slightly wilted, 1 to 2 minutes. Add the cooked pasta and toss well to coat.
- Once the pasta is incorporated, remove from the heat, add the kimchi juice, egg yolks and cheese, and toss vigorously to coat the pasta. If the pasta seems dry, add some reserved pasta cooking water. Divide among four bowls and top with the spinach, more Parmesan and a sprinkle of gochugaru.
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- In a food processor pulse the kimchi until it is finely chopped. Place the chopped kimchi in a large bowl with the egg yolks and butter.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the instructions on the package. Before draining, reserve 1/4c pasta water. After draining, leave the empty pot on the stove with the heat off to finish cooking the pasta in later.
- Put the cooked spaghetti in the bowl with the kimchi, eggs, and butter. Stir all of the ingredients together. Pour in the reserved pasta water.
- Return the pasta to the pot on the stove. If this pot is still fairly warm that will be enough heat to finish cooking the sauce, If not turn the burner on to the lowest setting. Working quickly to avoid overcooking- stir the pasta and kimchi sauce together in the pot until the butter is fully melted and the sauce thickens slightly and clings to the pasta. Turn off the heat. Divide between bowls, top each bowl with scallion and sesame seeds. Enjoy immediately!
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