A creamy dish of carbonara is inevitably a bit greasy. Yet, by adding Korean kimchi to make this Kimchi Carbonara, not only the greasiness disappears, the dish becomes more delicious as if there is some kinds of chemical reaction.
泡菜卡邦尼意粉 Kimchi Carbonara
The creamy carbonara together with the appetizing kimchi, this Kimchi Carbonara has the best of both worlds. It’s special and delicious and it’s easy to make
Ingredients include spaghetti, bacon, whipping cream, 3 egg yolks, parmesan cheeze and kimchi
First we boil some spaghetti. To have the al dente texture we need to be precise in timing. The package states that it takes 11 mins to cook the spaghetti but we just boiled it for 7 mins. We shared some experiences of cooking pasta in our last cooking record of Japanese Creamy Mentaiko Pasta.
Dice 4 slices of bacon. Fry on high heat until it turns crunchy.
Add back the spaghetti, switch to small-medium heat, stir well. In case the spaghetti is too dry, we may add a handful of spaghetti water
Switch off fire. Add Parmesan Cheeze.
Pour the carbonara sauce. It’s made of 3 egg yolks and 150ml of whipping cream.
If the pan is not hot enough to heat the sauce, we may switch on small heat for awhile.
Test the taste and add a touch of salt. As we will add kimchi, don’t season too much at this stage
Add kimchi and stir. Done!
We put 2 big seared scallops on our Kimchi Carbonara last time. Together with the Ginseng Chicken Soup, this was a fusion Korean meal for two!
We also like Japanese dishes. Try this Yoshinoya Gyudon next time!
Fried Rice Noodles with Beef is a local noodle dish we like!