Creamy Kimchi Bacon Pasta

Creamy Kimchi Bacon Pasta

raw material

2 servings

• 4 slices bacon
• 1 medium shallot
• 1 clove garlic
• Kosher salt, to taste
• 5 ounces of dried pasta (140 grams), or linguine
• ¼ cup kimchi (15 g), diced
• 2 tablespoons unsalted butter
• 1 cup heavy cream (240 ml)
• ½ cup grated Parmesan cheese (55 g)
• 2 tablespoons shallots, thinly sliced, for garnish
• furikake, for decoration-optional

Nutrition information

View information

• Calories 915
• Fat 71g
• Carbohydrate 61g
• Fiber 3g
• Sugar 7g
• Protein 23g

Estimated based on a serving size.

Prepare

1. Cut the bacon into cubes, finely chop the shallots, and grind the garlic on a micro flat surface.
2. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until chewy. Reserve 1 cup of cooking water, then drain the pasta.
3. Heat a large frying pan over medium heat. Add bacon and cook until crispy, 5-7 minutes. Using a slotted spoon, transfer the bacon to a dish lined with paper towels to drain. Throw away all food except 1 tablespoon of bacon fat.
4. Turn the heat to medium and add the shallots and bacon fat to the pot. Cook until tender, 3-5 minutes. Add garlic and kimchi, sauté until fragrant, about 2 minutes.
5. Add butter and heavy cream to the pot. Season with salt. Cook over low heat until bubbling. Add the cooked pasta and stir well.
6. While stirring constantly, gradually add the Parmesan cheese and stir until melted. If the sauce is too thick, add a little bit of reserved pasta water as needed. Keep stirring until all the cheese is added and the sauce is creamy. Add some crispy bacon, reserve some for garnish, and stir well.
7. Divide the pasta into 2 bowls and top with reserved bacon, green onions and schnitzel (if using).
8. enjoy!