The noodles you twirl when the party was sooo worth it.
Meet kimchi carbonara: the holiday hangover pasta doing the absolute most so you don’t have to. It’s creamy, spicy, salty, and deeply satisfying — exactly what your body wants when leftovers are gone, plans are canceled, and cooking feels optional.
Kimchi Carbonara with Gochujang
Ingredients
- 8 oz spaghetti
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 1/2 cup kimchi, chopped
- 2 tablespoons gochujang
- 2 large egg yolks
- 1/2 cup parmesan cheese, grated
Instructions
- Cook spaghetti according to package instructions, reserving 1 cup of pasta water before draining.
- In a skillet, cook bacon until crispy. Following this, add minced garlic and chopped kimchi, cooking for about 2 minutes until aromatic.
- In a separate bowl, whisk together egg yolks, grated Parmesan cheese, and gochujang until well combined.
- Toss the cooked spaghetti in the skillet with the bacon mixture, ensuring a thorough coating of flavors.
- Remove skillet from heat. Quickly and carefully fold in the egg mixture, gradually adding reserved pasta water to achieve a creamy sauce consistency.
- Serve immediately in warmed bowls.
Keywords: Creamy, Spicy, Quick, Pasta, Dinner
Spice Rack: Gochujang, Kimchi
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Loved this take on carbonara? Find more holiday favorites on Chopped.
Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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