Kimchi Pasta
A vibrant blend of Korean heat and Italian creaminess, this dish combines kimchi with a smooth pasta sauce for a quick and satisfying meal.
Equipment
- Large Pot
- Pan
- Mixing Bowl
Ingredients
- 1/2 medium onion diced
- 1 cup kimchi chopped
- 200 grams dried pasta
- 3 strips bacon
- 1 tablespoon butter
- 1 cup heavy cream
- 1/3 cup Parmesan cheese
- Black pepper to taste
- Parsley for garnish
Instructions
- Cook the pasta according to package directions until al dente. While the pasta cooks, prepare the other ingredients.
- Dice the onion and chop the kimchi. Cook the bacon in a pan until crisp, then remove and chop into bite-sized pieces.
- Return the bacon to the pan with butter. Add onions and kimchi, cooking until onions are translucent and kimchi softens.
- Pour in the cream, stirring to combine with the kimchi mixture. Add Parmesan cheese and season with black pepper.
- Toss in the cooked pasta, ensuring noodles are coated. Turn off the heat and gently mix in the egg yolk.
- Plate the dish and garnish with parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 1-2 days. Reheat gently on low heat.