Carbonara is a timeless Italian classic, but adding Kimchi takes it to a whole new dimension. The acidity of the kimchi perfectly balances the heavy cream and salty bacon, making every bite refreshing yet indulgent.
🛒 Ingredients
Pasta: Spaghetti or Fettuccine (100g)
Kimchi: 1/2 cup, finely chopped
Bacon: 2-3 strips, cut into pieces
Sauce: 1/2 cup heavy cream, 1 egg yolk, 1/4 cup Parmesan cheese
Garnish: Black pepper, green onions, or dried seaweed (Gim)
👨🍳 How to Cook
Boil Pasta: Cook your pasta in salted water until 'al dente'. Save a little pasta water.
Fry Bacon & Kimchi: In a pan, fry bacon until crispy. Add chopped kimchi and sauté for 3 minutes until softened.
Make Cream Base: In a small bowl, whisk together heavy cream, egg yolk, and Parmesan.
Mix Everything: Turn the heat to low. Add the cooked pasta to the pan with kimchi and bacon. Pour in the cream mixture and toss quickly.
Tip: Don't let it boil, or the egg will scramble!
Finish: If the sauce is too thick, add a splash of pasta water. Garnish with black pepper and green onions.
❓ FAQ (Kimchi Carbonara)
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Add a bit more cheese to thicken it up!
Q: Is it very spicy?
A: The cream and egg yolk significantly mellow out the heat, making it "mild-spicy."
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