Creamy Kimchi Bacon Pasta
Creamy Kimchi Bacon Pasta
Ingredients
- 200 g thick cut bacon, diced
- 105 g onion, finely diced (about 1 medium onion)
- 16 g garlic, minced (about 4 cloves)
- 150 g kimchi, chopped (about 1 cup)
- 150 g spaghetti, (or pasta of choice)
- 1 tablespoon gochujang
- 3/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 cup pasta water, reserved, plus more as needed
- salt, to taste
- black pepper, to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Remove the pasta, avoiding overcooking, and reserve the pasta water.
⏱️ 10 min
- 2
In a large skillet over medium heat, cook the diced bacon until it begins to crisp and releases its fat. It is not necessary to render all the fat, just enough to coat the pan. Remove the bacon and set aside, leaving the bacon fat in the skillet.
⏱️ 5 min
- 3
Add the finely diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
⏱️ 5 min
- 4
Add the chopped kimchi to the skillet and cook for 2–3 minutes. Stir in the gochujang and cook for another minute.
⏱️ 4 min
- 5
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese. Season with black pepper and add salt only if needed.
⏱️ 3 min
- 6
Add the cooked pasta and reserved bacon back to the skillet. Toss until everything is evenly coated. Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Kimchi Bacon Pasta
- 200 g thick cut bacon, diced
- 105 g onion, finely diced (about 1 medium onion)
- 16 g garlic, minced (about 4 cloves)
- 150 g kimchi, chopped (about 1 cup)
- 150 g spaghetti, (or pasta of choice)
- 1 tablespoon gochujang
- 3/4 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- 1/4 cup pasta water, reserved, plus more as needed
- salt, to taste
- black pepper, to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Remove the pasta, avoiding overcooking, and reserve the pasta water.
⏱️ 10 min - 2
In a large skillet over medium heat, cook the diced bacon until it begins to crisp and releases its fat. It is not necessary to render all the fat, just enough to coat the pan. Remove the bacon and set aside, leaving the bacon fat in the skillet.
⏱️ 5 min - 3
Add the finely diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
⏱️ 5 min - 4
Add the chopped kimchi to the skillet and cook for 2–3 minutes. Stir in the gochujang and cook for another minute.
⏱️ 4 min - 5
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese. Season with black pepper and add salt only if needed.
⏱️ 3 min - 6
Add the cooked pasta and reserved bacon back to the skillet. Toss until everything is evenly coated. Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
⏱️ 3 min