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.
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.