Kimchi Carbonara

This recipe features the surprising harmony of kimchi and carbonara, where the tangy bite of fermented kimchi balances the richness of creamy pasta sauce. Each forkful delivers a delightful contrast of flavors, with the kimchi adding a refreshing zing that keeps the dish light and vibrant. It's a dish that's sure to impress and keep you coming back for more!

Time taken: 30 minutes

Makes one portion

Ingredients

• 1/4 onion, chopped
• 75g kimchi, chopped (Weekend Kimchi for more umami, Everyday Kimchi for a milder taste)
• One serving spaghetti 
• Pancetta/bacon/choice of protein
• 1/2 tbsp of butter
• 120g heavy cream 
• 3 tbsp parmesan cheese, grated
• 1 egg yolk
• Dash of black pepper
• Salt
• Fresh parsley (optional)

Instructions

1. In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve some pasta cooking water.
   
   
   
   
2. In a pan over high heat, fry the bacon strips until golden and crisp.
   
   
   
   
3. Remove the bacon from the pan and wipe the pan dry with a paper towel.
   
   
4. On medium heat, cut the bacon into bite-sized pieces and add them back into the pan.
   
   
   
   
5. Add a tablespoon of butter into the pan. As soon as the butter has melted, add the onion and kimchi, cooking until the onion becomes translucent (about 2 minutes), stirring often.
   
   
   
   
6. Add the heavy cream to the pan and mix, bringing it to a simmer.
   
   
   
   
7. Add parmesan cheese to the pan, mixing until it melts fully. Add black pepper and the cooked spaghetti, toss and combine, cooking for a minute.
   
   
   
   
8. In a bowl, crack an egg and separate the yolk from the white.
   
   
9. Turn off the heat, add the yolk into the pan and mix thoroughly.
   
   
   
   
10. Taste and season with salt if needed. Top with parsley if desired and serve immediately.