meal — omnivore

Kimchi Carbonara

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A plate of spaghetti carbonara made with a Korean twist, including kimchi and toasted sesame seeds. | nelliesfreerange.com A plate of spaghetti carbonara made with a Korean twist, including kimchi and toasted sesame seeds. | nelliesfreerange.com
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prep time 10 minutes
cook time 20 minutes
yield 3 servings

Overview

Think kimchi fried rice, but with tender, slurp-able noodles coated in a carbonara-style creamy egg yolk sauce. This fusion recipe takes inspiration from two dishes that are equally popular in their respective cuisines, and the result is a bowl of pure comfort food that's bursting with flavor! Use a spicy batch of kimchi to turn up the heat on this pasta, or choose a mild version to let the ingredient's deliciously salty and tangy flavor shine.

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Ingredients

For the kimchi carbonara:

  • 12 ounces bucatini or spaghetti pasta
  • 3 Nellie's Free Range Egg yolks, at room temperature
  • 4 slices bacon, chopped
  • 1 tablespoon garlic, minced
  • 1 cup napa cabbage kimchi, chopped
  • 2-3 tablespoons kimchi juice
  • 1/2 cup Parmesan cheese, grated
  • Toasted sesame seeds, for topping, optional

Directions

To make the kimchi carbonara:

  • Cook the pasta per package directions. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
  • In a small bowl, beat the egg yolks until smooth.
  • In a large skillet, cook bacon until crispy. Once cooked, discard excess oil.
  • Add garlic and kimchi to the skillet. Cook until the kimchi is tender, about 5 minutes.
  • Add cooked pasta to the kimchi mixture and toss to combine.
  • Turn off the heat. Add egg yolks, kimchi juice, and Parmesan cheese to the skillet. Toss ingredients quickly so the residual heat can cook the egg yolks. If the pasta seems dry, add more pasta cooking water and toss again.
  • Transfer pasta to individual plates. Sprinkle with toasted sesame seeds before serving and enjoy!
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