Kimchi pasta can become heavy if there is too much cream. Here, a small amount rounds out the kimchi’s sharp edge, while bacon and Parmesan give the sauce enough depth. Save some pasta water—the sauce comes together much more easily with it.
A Little About This Kimchi Pasta
This is a quick skillet pasta built around well-fermented napa cabbage kimchi. Cooking the kimchi with bacon and onion first takes away some of its raw bite. Cream softens the heat, but the finished sauce should still taste clearly of kimchi.
Creamy Kimchi Pasta with Bacon (베이컨 김치 크림 파스타)
Spaghetti with sautéed kimchi, bacon, a little cream, and Parmesan. The sauce is tangy and savory rather than overly rich. Allergens: wheat and milk. Some kimchi contains fish or shellfish, so check the label if that matters for you.
Keep the cream chilled until you need it. Once it goes into the pan, use gentle heat. Cool and refrigerate any leftovers within 2 hours.
🛒 Ingredients (Dual Measurements)
- 200 g (7 oz) dried spaghetti
- 80 g (2.8 oz / about 3 strips) bacon, cut into 1 cm (3/8-inch) pieces
- 80 g (2.8 oz / about 1/2 cup) yellow onion, finely chopped
- 10 g (0.35 oz / 2 cloves) garlic, minced
- 150 g (5.3 oz / about 1 cup) well-fermented napa cabbage kimchi, lightly drained and chopped
- 5 g (0.18 oz / 1 tsp) gochujang, optional
- 120 ml (4 fl oz / 1/2 cup) heavy cream
- 120 ml (4 fl oz / 1/2 cup) reserved pasta water, used as needed
- 30 g (1.1 oz / about 1/3 cup) finely grated Parmesan, plus a little for serving
- 15 g (0.5 oz / about 2 tbsp) thinly sliced scallion
- Fine salt, as needed for the pasta water
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Get everything ready: Set a large pot of water over high heat. While it comes to a boil, cut the bacon into small pieces, chop the onion and kimchi, mince the garlic, grate the Parmesan, and slice the scallion. Leave the cream in the refrigerator for now.
Step 2: Cook the bacon, onion, and garlic: Put the bacon in a wide skillet over medium heat. Cook for 3–4 minutes, stirring now and then, until some of the fat renders and the edges begin to brown. Add the onion and cook for about 3 minutes. Stir in the garlic and give it another 30 seconds.
Step 3: Give the kimchi time in the pan: Add the chopped kimchi and cook for 4–5 minutes. Stir often and let the wetness cook away; a little browning around the edges is a good sign. For a slightly deeper, spicier sauce, stir in the optional gochujang during the last 30 seconds.
Step 4: Boil the spaghetti: Salt the boiling water lightly and add the spaghetti. Cook it for about 1 minute less than the package suggests. Scoop out at least 120 ml (1/2 cup) of the cooking water, then drain the pasta without rinsing.
Step 5: Add the cream: Turn the skillet down to low. Pour in the cream and 60 ml (1/4 cup) pasta water, then stir until the red kimchi mixture loosens into an orange sauce. Let it bubble very gently for 1–2 minutes; a hard boil can make the sauce separate.
Step 6: Toss in the spaghetti: Add the drained spaghetti to the skillet and toss over medium-low heat for 1–2 minutes. If the noodles seem dry or the sauce sits in clumps, add pasta water one tablespoon at a time. Stop when the sauce coats the noodles but still moves easily in the pan.
Step 7: Finish off the heat: Take the skillet off the burner. Add the Parmesan in two batches, tossing after each addition. Grind in some black pepper and taste before reaching for salt—the bacon, kimchi, and cheese may already be enough.
Step 8: Serve while the sauce is loose: Divide the pasta between two warm bowls and add the sliced scallion and a little more Parmesan. Bring it to the table right away. If it has tightened while you were plating, stir in one last spoonful of warm pasta water.
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💡 A Few Useful Swaps
- No bacon: Use 15 ml (1 tbsp) olive oil. Check the kimchi label if you need the dish to be vegetarian.
- No heavy cream: Whole milk works, but expect a lighter sauce and keep the heat low.
- No Parmesan: Pecorino Romano is fine; start with less because it is saltier.
🍽️ What Goes Well With It
- A crisp cucumber salad is my first choice. Simply dressed greens or cold, unsweetened barley tea also cut through the creamy sauce.
❓ Frequently Asked Questions (FAQ)
Q: Can I leave out the bacon?
Yes. Start the onion in 15 ml (1 tbsp) olive oil instead. If you want to add mushrooms, brown them first so they do not water down the sauce. For a fully meat-free dish, check that your kimchi was made without fish sauce or salted seafood.
Q: What should I do if the sauce gets too thick?
Add warm pasta water a tablespoon at a time and toss again. The starch and Parmesan thicken as the pasta sits, so this is normal. It is better to loosen the sauce gradually than to pour in more cream.
Q: Can I use milk instead of heavy cream?
You can, though the sauce will be lighter and less rich. Use 150 ml (about 2/3 cup) whole milk, keep it at a gentle simmer, and stir in the Parmesan only after taking the pan off the heat.
One last thing: keep a little pasta water until the bowls are on the table. It is the quickest fix if the sauce tightens while you plate.
🏷️ Recipe Keywords & Dietary Tags: #Creamy Kimchi Pasta #Kimchi Pasta #Korean Fusion #Bacon Pasta #Quick Dinner
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