Creamy kimchi bacon pasta is one of my all time favorite Korean fusion dishes that features bacon and kimchi in a creamy sauce. The sour kimchi cuts through the creaminess of the sauce and adds a little bit of spice that goes perfectly with the pasta. The key to this dish is to use fermented kimchi that has a sour smell instead of fresh kimchi. If you have just bought kimchi, make sure to let it sit out for a day or so until it gets a bit more fermented.
This pasta is a great way to introduce kimchi to people, or to serve up to your guests! It is simple, packed with flavor, and sure to be a crowd pleaser. Give it a try and let me know what you think in the comments down below.
Kimchi Cream Pasta
Creamy, spicy Korean fusion pasta with kimchi and bacon.
Servings: 2
Ingredients
- 1/2 lb Spaghetti
- 1/2 cup Chopped fermented kimchi
- 4 slices Bacon
- 5 cloves Garlic
- 3/4 cup Heavy cream
- 2 tbsp Grated parmesan
- Green onion Chopped, for garnish
Instructions
- Heat a large pot of water, add salt, and boil pasta to al dente according to package instructions.
- Meanwhile, cut bacon into small pieces, chop kimchi and mince garlic.
- Place bacon in a large cold pan and turn on the heat to medium high. Cook until bacon is crispy and fat is rendered, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute. Add kimchi and stir fry until kimchi is reduced and browned, about 5 minutes. Reduce heat to medium and add cream, stir to combine and simmer for about 1-2 minutes until slightly reduced.
- Reserve 1/4 cup of pasta water. Add cooked pasta to pan with cream sauce along with parmesan cheese. Toss to combine and add up to 1/4 cup pasta water to pan if the sauce is not coating the pasta. Remove from heat and serve topped with chopped green onion.
