If you are in a weeknight dinner rut, allow this recipe for kimchi carbonara to pull you out of it! This recipe is straightforward, takes less than 30 minutes to make, and tastes incredibly decadent and unique.
Italian and Asian flavors combine to make a dish that is sure to add some variety to your plate. If you like kimchi with noodles as much as I do, you'll probably like my kimchi ramen soup as well.
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Kimchi Carbonara Ingredients
Kimchi and noodles in a cream sauce is a surprisingly scrumptious combination, especially with the addition of savory pancetta and pecorino. You only need a few other ingredients that you likely already have in your pantry.
- spaghetti - You can use regular spaghetti noodles, spaghettini or linguine.
- pancetta - The pancetta should be found near the specialty cheese or deli area, but you could substitute diced American-style bacon instead. This option will not have the exact same flavor as pancetta, but will still be tasty and add some smokiness as well.
- kimchi - Make sure to keep the brine with the kimchi for extra umami, tangy flavor. I have a tutorial for how to make spicy kimchi if you're interested.
- pecorino romano cheese - Most grocery stores should have a cheese counter or deli with employees available to help you locate the ingredients that you need. Pecorino cheese is a hard cheese made from sheep's milk. If you are unable to find pecorino, you can substitute it with a block of Parmigiano-Reggiano (Parmesan) cheese instead. This will lend a slightly nuttier flavor due to being aged longer, but will still serve the pasta well.
- green onions (not pictured) - Optional garnish.
*Check recipe card for full ingredient amounts.
How to Make it
- Cook the pasta. Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, according to package instructions. Drain the pasta, reserving ¼ cup of the water. Toss the pasta with a bit of olive oil and reserve.
- Fry the pancetta. Add the pancetta to a large skillet over medium heat. Cook, stirring occasionally, until it starts to brown and crisp up (about 5 minutes). Add the garlic and cook for 1 more minute.
- Add kimchi. Add the kimchi, heavy cream, cheese, salt and pepper and stir it together.
- Add spaghetti to sauce. Transfer the pasta to the skillet plus the reserved pasta water. Stir until the sauce coats the spaghetti.
- Serve. Serve with more grated pecorino cheese and fresh green onions.
Alcohol Pairing
Carbonara typically pairs best with white wine or rosé like a Pinot Gris or Chardonnay, and you could choose a bottle from central Italy (Lazio region) where carbonara is traditionally served. A red wine can also work as long as it is not too tannic, such as a Merlot.
On the other hand, you could opt for a bottle of soju to honor the Korean influence on the dish. Both locations have a strong social eating culture, so be sure to share with friends if you want to truly honor the cultural origins of your kimchi carbonara!
Leftover Storage
This meal will last up to 4 days in the refrigerator and can be reheated in small portions as needed. Store it in an airtight container.
❤️More Delicious Kimchi Recipes
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📋Recipe
Kimchi Carbonara
Ingredients
- 14 ounces dry spaghetti
- 1 tablespoon olive oil
- 8 ounces pancetta - diced into small cubes
- 2 cloves garlic - minced
- 1 cup kimchi - with the brine
- ¾ cup heavy cream
- ¼ cup pecorino romano cheese - grated - plus extra to serve
- 1 teaspoon black peppercorns - crushed
- salt - to taste
- green onions - chopped (optional)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook pasta until al dente, according to package instructions. Drain the pasta, reserving ¼ cup of the water. Toss the pasta with a bit of olive oil and reserve.14 ounces dry spaghetti, 1 tablespoon olive oil
- Add the pancetta to a large skillet over medium heat. Cook, stirring occasionally, until it starts to brown and crisp up (about 5 minutes). Add the garlic and cook for 1 more minute.8 ounces pancetta, 2 cloves garlic
- Add the kimchi, heavy cream, cheese, salt and pepper and stir it together.1 cup kimchi, ¾ cup heavy cream, ¼ cup pecorino romano cheese, salt, 1 teaspoon black peppercorns
- Transfer the pasta to the skillet plus the reserved pasta water. Stir until the sauce coats the spaghetti.
- Serve with more grated pecorino cheese and fresh green onions.
Equipment
Notes
- This meal will last up to 4 days in the refrigerator and can be reheated in small portions as needed.
- If you are unable to find pecorino, you can substitute it with a block of Parmigiano-Reggiano (Parmesan) cheese instead.
- Carbonara typically pairs best with white wine or rosé like a Pinot Gris or Chardonnay, and you could choose a bottle from central Italy (Lazio region) where carbonara is traditionally served. A red wine can also work as long as it is not too tannic, such as a Merlot.
- On the other hand, you could opt for a bottle of soju to honor the Korean influence on the dish.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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