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    In the Kitch » Recipes » Main Course

    Updated: Mar 22, 2024 · Published: Feb 22, 2023 by Joss Dyckson · This post may contain affiliate links ·

    Kimchi Carbonara

    Jump to Recipe

    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.

    Kimchi carbonara in a white bowl with kimchi on the side.

    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.

    Jump to:
    • Kimchi Carbonara Ingredients
    • How to Make it
    • Alcohol Pairing
    • Leftover Storage
    • ❤️More Delicious Kimchi Recipes
    • 📋Recipe

    Kimchi Carbonara Ingredients

    Kimchi carbonara ingredients prepped and labeled.

    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.

    Kimchi carbonara in a white bowl with sliced green onions and grated Romano cheese.

    How to Make it

    1. 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.
    2. 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.
    3. Add kimchi. Add the kimchi, heavy cream, cheese, salt and pepper and stir it together.
    4. Add spaghetti to sauce. Transfer the pasta to the skillet plus the reserved pasta water. Stir until the sauce coats the spaghetti.
    5. Serve. Serve with more grated pecorino cheese and fresh green onions.
    Kimchi carbonara around a fork in a white bowl.

    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.

    Kimchi carbonara in a white bowl with kimchi and grated pecorino in the background.

    ❤️More Delicious Kimchi Recipes

    • Kimchi hot dogs with small bowls of toppings on serving tray.
      Kimchi Hot Dogs
    • Kimchi dumplings with savory sauce and green onions in dish.
      Kimchi Dumplings
    • Kimchi burritos cut open and stacked with toothpick.
      Kimchi Burritos
    • Kimchi quesadillas on serving tray.
      Kimchi Quesadillas

    If you tried this Kimchi Carbonara Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Kimchi carbonara in a bowl.

    Kimchi Carbonara

    Joss Dyckson
    This fusion kimchi carbonara recipe is straightforward, takes less than 30 minutes to make, and tastes incredibly decadent and unique.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Course
    Cuisine Italian, Korean
    Servings 4
    Calories 821 kcal

    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

    • 12" skillet

    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

    Calories: 821kcalCarbohydrates: 78gProtein: 24gFat: 45gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 94mgSodium: 612mgPotassium: 445mgFiber: 4gSugar: 4gVitamin A: 736IUVitamin C: 1mgCalcium: 137mgIron: 2mg

    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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