Serves 6
40 min
Kimchi Carbonara
Recipe GLPR315cf673dc9ce9
A bold fusion of Italian carbonara and Korean flavors, this dish combines creamy egg sauce with caramelized kimchi and crispy guanciale. The rendered pork fat and spicy-savory kimchi create a complex, umami-rich sauce that clings beautifully to tender pasta. Finished with sharp Pecorino Romano and cracked pepper, it's comfort food with a delicious international twist.
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Ingredients
2 Tbsp. Diamond Crystal kosher salt (or 1 Tbsp. plus ½ tsp. Morton kosher salt)
4 large eggs
4 oz. Pecorino Romano or Parmesan, finely grated (about 2 cups), plus more for serving
1 tsp. freshly ground black pepper, plus more for serving
8 oz. guanciale, sliced ¼" thick
1 Tbsp. extra-virgin olive oil
2 cups Napa cabbage kimchi, drained and chopped into 1" pieces
1 lb. spaghetti, spaghettoni, bucatini, or rigatoni
Directions
Fill a large pot with 4 quarts of water and bring to a boil over high heat. Add the kosher salt and stir to dissolve. Keep water at a rolling boil.
In a large heatproof bowl, whisk together the eggs, finely grated Pecorino Romano, and ground black pepper until the mixture is smooth and fully combined. Set the bowl aside.
Slice the guanciale ¼" thick, then cut each slice into 1" × ½" rectangles. Line a plate with a double layer of paper towels and set aside.
Add the guanciale and olive oil to a large high-sided skillet, spreading the meat into a single layer. Set the pan over medium-low heat and cook, stirring occasionally, until the fat renders completely and the guanciale is deeply browned in spots, 8–12 minutes. Transfer the guanciale to the paper-towel-lined plate using a slotted spoon.
Pour the rendered fat into a heatproof bowl or measuring glass, using a spatula to scrape the pan well. Return 3 Tbsp. of the rendered fat to the skillet (discard the excess or save for another use). Place the skillet over medium-high heat, add the drained and chopped kimchi, and cook, stirring occasionally and scraping the bottom of the pan, until the moisture is evaporated and the edges begin to caramelize, 6–8 minutes. Remove from heat.
Add the pasta to the pot of boiling salted water and cook for 1 minute less than the minimum time listed on the package. Using tongs, transfer the hot pasta directly to the skillet with the kimchi and return the pan to medium-high heat. Add the reserved guanciale and cook, stirring constantly, until heated through and the pasta is evenly coated, 1–2 minutes.
Immediately transfer the hot pasta mixture to the bowl with the egg mixture. Add ½ cup of the pasta cooking liquid and toss vigorously using a heatproof rubber spatula for 1–2 minutes, stirring constantly until the sauce is smooth, creamy, and glossy and coats all the pasta evenly. If the sauce appears too thick, add more pasta water 1 tablespoon at a time until you reach the desired consistency.
Transfer the finished pasta to a serving dish or individual bowls. Sprinkle generously with additional Pecorino Romano and season with cracked black pepper before serving.
