Korean Kimchi Carbonara Sesame Oil (Print Version)

Creamy carbonara meets spicy kimchi and toasted sesame oil for a bold, fusion main course.

# Components:

→ Pasta

01 - 400 kilograms spaghetti or linguine
02 - Salt, for boiling water

→ Sauce Base

03 - 3 large eggs
04 - 80 grams grated Parmesan cheese
05 - 60 milliliters heavy cream (optional, for enhanced creaminess)
06 - Freshly ground black pepper, to taste

→ Proteins & Aromatics

07 - 120 grams pancetta or thick-cut bacon, diced
08 - 2 garlic cloves, minced
09 - 1 tablespoon unsalted butter

→ Kimchi Component

10 - 150 grams well-fermented kimchi, finely chopped
11 - 1 tablespoon kimchi brine

→ Finishing Touches

12 - 2 tablespoons toasted sesame oil
13 - 1 tablespoon toasted sesame seeds
14 - 2 spring onions, thinly sliced

# Method:

01 - Bring a large pot of generously salted water to a rolling boil. Cook the pasta until it reaches the al dente stage, following the package instructions closely. Reserve approximately 120 milliliters of the starchy pasta water before draining the pasta thoroughly.
02 - In a separate mixing bowl, thoroughly whisk together the large eggs, grated Parmesan cheese, heavy cream (if opting for extra creaminess), and freshly ground black pepper. Set this mixture aside.
03 - In a large skillet set over medium heat, melt the unsalted butter. Introduce the diced pancetta or bacon and cook, stirring occasionally, until it achieves a crispy texture, approximately 4 to 5 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
04 - Add the finely chopped kimchi and kimchi brine to the skillet. Sauté for 2 to 3 minutes, allowing the kimchi to soften and its flavors to meld with the other ingredients.
05 - Add the drained pasta directly to the skillet containing the kimchi mixture. Toss thoroughly to ensure the pasta is evenly coated. Remove the skillet from the heat and allow it to cool for approximately 1 minute to prevent the egg mixture from scrambling.
06 - Pour the prepared egg and cheese mixture over the pasta in the skillet. Toss vigorously and continuously to coat the pasta strands and create a creamy, emulsified sauce. Incorporate the reserved pasta water, a little at a time, until the desired sauce consistency is achieved.
07 - Drizzle the toasted sesame oil evenly over the pasta. Toss gently to distribute the nutty aroma throughout the dish.
08 - Serve the Korean Kimchi Carbonara immediately. Garnish generously with toasted sesame seeds and thinly sliced spring onions.

# Expert Advice:

01 -
  • Ready in just 35 minutes for a weeknight dinner with gourmet appeal
  • Creates a perfect balance of creamy richness and spicy kimchi tang
  • Requires mostly pantry staples plus kimchi that keeps well in the refrigerator
02 -
  • Contains the perfect balance of traditional carbonara richness with kimchi's probiotic benefits
  • Can be adjusted for spice level by selecting mild or hot kimchi varieties
  • The sesame oil should never be cooked only added at the end to preserve its delicate flavor
03 -
  • Always reserve more pasta water than you think youll need the starchy liquid is essential for achieving the perfect sauce consistency.
  • The key to preventing scrambled eggs is removing the pan from heat and allowing it to cool briefly before adding the egg mixture while continuously tossing.
  • For maximum flavor contrast serve immediately while the pasta is hot and the garnishes are fresh and crunchy.

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