Let’s take your pasta game to a whole new level with a twist that’s creamy, cheesy, and totally Korean-inspired! This fantastic fusion is a mix of Italian and Korean flavours that people all over the world are loving!
When Italy Met Korea: The Love Story of Kimchi Carbonara
Kimchi Carbonara is a mouthwatering fusion of Italian and Korean cuisine that has taken the culinary world by storm. Imagine the creamy, cheesy bliss of classic carbonara mingling with the fiery, bold flavours of fermented kimchi. Feeling hungry yet?
You end up with a mix of textures and flavours that’ll make your taste buds do a happy dance! This dish is a prime example of the awesome food fusion going on in the culinary world. They take classic recipes and give them a twist, and voila! You end up with something as awesome as this. So, whether you’re a die-hard carbonara fan or just someone who can’t resist those Korean flavours (like me!), you’re in for a treat that’s both cozy and exotic.
Its popularity probably rode the wave of social media buzz, foodie blogs, and restaurants on the hunt for something fresh and exciting to satisfy ever-changing tastes. As people shared their love for this fusion creation, it became a sought-after dish and became a hit.
A Delicious Regret
I can’t believe I didn’t try this sooner! I love Italian and Korean food, but I never thought about mixing carbonara with kimchi. After tasting this amazing fusion, I knew I had to bring the magic to my own kitchen. It turned out creamy, full of flavour, and super easy to make!
While I’ve noticed that many people use cream, I personally favour the traditional approach of using eggs and egg yolks. The creaminess just can’t be beat. Just remember to be fast and make sure the eggs don’t get scrambled. Easier said than done right? Just keep tossing over low heat until it looks shiny and well coated.
Have you had a chance to try Kimchi Carbonara? What do you think of it?
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti or pasta of your choice and cook according to package instructions until al dente. Drain the pasta, but save about 1/2 cup of pasta cooking water. Set the cooked pasta aside.
- Prepare the Sauce:
- In a bowl, whisk together the eggs, grated Parmesan cheese, and grated Pecorino Romano cheese. Set this mixture aside.
- Sauté the Aromatics:
- In a large skillet or frying pan, melt the butter over medium heat.
- Add the minced garlic and chopped kimchi to the pan. Sauté for about 2-3 minutes until the kimchi is heated through and the garlic is fragrant.
- Combine Pasta and Sauce:
- Reduce the heat to low and add the drained pasta to the skillet with the kimchi and garlic.
- Quickly pour the egg and cheese mixture over the pasta. Toss everything together vigorously to coat the pasta evenly. Be sure to work quickly to prevent the eggs from scrambling. If the sauce seems too thick, you can add a bit of the reserved pasta cooking water to loosen it up.
- Season and Serve:
- Season the kimchi carbonara with salt and black pepper to taste. Remember that the kimchi is already quite flavourful, so you may not need much salt.
- Continue tossing the pasta over low heat until it becomes creamy and glossy, and the sauce thickens slightly. This should take about 2-3 minutes.
- Garnish and Serve:
- If desired, garnish the kimchi carbonara with chopped fresh parsley for a burst of colour and freshness.
- Serve the kimchi carbonara hot and enjoy!
Kimchi carbonara is a unique and delightful fusion of flavours. Feel free to adjust the kimchi and cheese quantities to suit your taste preferences. Enjoy your homemade kimchi carbonara!