Kimchi Bacon Pasta

Method10 steps · about 30 min

1. 1

   Step 1: Slice all 3–4 strips of thick-cut bacon into bite-sized pieces. Chop all 1 cup well-fermented kimchi and finely chop the ½ onion. Mince all 4 garlic cloves, keeping these prepared ingredients separate for their later cooking stages.

   Uses 3–4 slice thick-cut bacon (sliced) · 1 cup kimchi, well-fermented, chopped (chopped) · ½ onion, finely chopped · 4 clove garlic (minced)

2. 2

   Step 2: Bring a large pot of water to a boil and salt it to taste. Cook all 6 oz spaghetti until al dente according to its package directions. Reserve about ¼ cup of this cooked pasta water, then drain the spaghetti.

   Uses Water for boiling spaghetti; amount unspecified · Salt for pasta water, to taste · 6 oz spaghetti

3. 3

   Step 3: Put all the earlier sliced bacon in a large skillet over medium heat. Cook until fully cooked, its fat has rendered and the pieces are lightly crisp; keep the bacon and its rendered fat in the skillet.

   Uses All earlier sliced bacon from the 3–4 strips

4. 4

   Step 4: Add all the earlier chopped ½ onion to the earlier cooked bacon and rendered fat. Sauté for 2–3 minutes until the onion is translucent.

   Sauté onion with cooked bacon · 2 minUses All earlier cooked bacon and rendered fat · All earlier chopped ½ onion

5. 5

   Step 5: Stir all the earlier chopped kimchi and minced garlic into the earlier bacon and onion mixture. Sauté for 2–3 minutes until fragrant and slightly caramelized.

   Sauté kimchi and garlic · 2 minUses All earlier bacon, onion and rendered fat · All earlier chopped 1 cup kimchi · All earlier minced 4 garlic cloves

6. 6

   Step 6: Stir all 1½ tbsp gochujang through the earlier bacon, onion, kimchi and garlic. Cook for about 1 minute.

   Cook gochujang into the sauce base · 1 minUses All earlier bacon, onion, kimchi and garlic · 1 1/2 tbsp gochujang

7. 7

   Step 7: Pour all 1 cup heavy cream into the earlier gochujang-coated bacon and vegetables and add the 1 tsp black pepper. Reduce to medium-low heat and simmer for 3–5 minutes until slightly thickened. If needed, loosen with a small splash from the earlier reserved about ¼ cup pasta water; add only as much as the sauce needs.

   Simmer kimchi cream sauce · 3 minUses All earlier gochujang-coated bacon and vegetables · 1 cup heavy cream · 1 tsp black pepper · A splash as needed from the earlier reserved about ¼ cup cooked pasta water

8. 8

   Step 8: Add all the earlier cooked drained spaghetti to all the earlier simmered kimchi-bacon cream sauce. Toss until every strand is coated.

   Uses All earlier cooked drained spaghetti from the 6 oz stock · All earlier simmered kimchi-bacon cream sauce

   
9. 9

   Step 9: Stir the separate measured ⅓ cup grated sauce Parmesan through all the earlier sauced spaghetti until melted and evenly incorporated.

   Uses All earlier sauced spaghetti · ⅓ cup Parmesan cheese, grated, for sauce

   
10. 10

    Step 10: Divide the earlier finished pasta into 3 servings. Garnish with the separate additional grated Parmesan and sliced scallions to taste, then serve hot.

    Uses All earlier completed Parmesan pasta · Additional grated Parmesan cheese for garnish, to taste · Scallions, sliced, for garnish, to taste