Korean-style Pasta Carbonara

Ingredients

While the original Italian Pasta Carbonara is traditionally made with eggs, cheese, pancetta, and black pepper, this Korean adaptation incorporates kimchi, gochujang (Korean chili paste), and sesame oil. These additions bring a vibrant and spicy twist to the dish, creating a harmonious blend of Italian and Korean flavors. We alse have the original recipe for Pasta carbonara, so you can check it out.

• 250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
• 150g (5.3 oz) pancetta, diced 150g (5.3 oz) pancetta, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup kimchi, chopped 1 cup kimchi, chopped
• 2 tablespoons gochujang 2 tablespoons gochujang
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 large eggs 2 large eggs
• 1/2 cup grated Parmesan cheese 1/2 cup grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Chopped green onions, for garnish Chopped green onions, for garnish

Nutrition

• Calories (kcal / KJ): 480 kcal / 2010 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 50g, 4g
• Protein: 20g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, cook the pancetta over medium heat until crispy. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
3. 3.
   In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
4. 4.
   Add the chopped kimchi to the skillet and sauté for 2-3 minutes until slightly softened.
5. 5.
   In a small bowl, whisk together the gochujang, sesame oil, eggs, and Parmesan cheese.
6. 6.
   Reduce the heat to low and add the cooked spaghetti to the skillet with the kimchi. Pour the egg mixture over the spaghetti and quickly toss to coat the pasta evenly. The residual heat will cook the eggs without scrambling them.
7. 7.
   Add the crispy pancetta back to the skillet and toss to combine. Season with salt and pepper to taste.
8. 8.
   Serve the Kimchi Carbonara hot, garnished with chopped green onions.

Treat your ingredients with care...

• Pancetta — Make sure to dice the pancetta into small pieces for even cooking.
• Kimchi — Use well-fermented kimchi for the best flavor.
• Gochujang — Adjust the amount of gochujang according to your spice preference.
• Parmesan cheese — For a stronger cheesy flavor, use aged Parmesan.

Tips & Tricks

• To make the dish spicier, add a sprinkle of Korean red pepper flakes (gochugaru) on top before serving.
• For a vegetarian version, substitute the pancetta with mushrooms or tofu.
• If you prefer a milder flavor, reduce the amount of gochujang.
• Add a splash of soy sauce for an extra umami kick.
• Serve the Kimchi Carbonara with a side of pickled vegetables for a traditional Korean touch.

Serving advice

Serve the Kimchi Carbonara hot, straight from the skillet. Garnish with chopped green onions for a pop of freshness. Pair it with a side of steamed rice or a Korean-style salad for a complete meal.

Presentation advice

For an eye-catching presentation, twirl the pasta onto individual plates using tongs. Place a small mound of crispy pancetta on top and sprinkle with additional grated Parmesan cheese. Garnish with a few strands of kimchi for a vibrant touch.