Kimchi Carbonara with Gochujang

Experience a unique blend of Italian and Korean cuisines with this kimchi carbonara enriched by the umami depth of gochujang. This dish features spaghetti enveloped in a velvety sauce crafted from egg yolks and Parmesan cheese, accented by the zestiness of kimchi and the richness of bacon. It’s a delightful, flavorful meal that’s surprisingly simple to prepare.

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

1. Cook spaghetti according to package instructions, reserving 1 cup of pasta water before draining.
2. In a skillet, cook bacon until crispy. Following this, add minced garlic and chopped kimchi, cooking for about 2 minutes until aromatic.
3. In a separate bowl, whisk together egg yolks, grated Parmesan cheese, and gochujang until well combined.
4. Toss the cooked spaghetti in the skillet with the bacon mixture, ensuring a thorough coating of flavors.
5. Remove skillet from heat. Quickly and carefully fold in the egg mixture, gradually adding reserved pasta water to achieve a creamy sauce consistency.
6. Serve immediately in warmed bowls.

Keywords: Creamy, Spicy, Quick, Pasta, Dinner

Spice Rack: Gochujang, Kimchi

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