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close up of creamy kimchi pasta with bacon and parmesan cheese
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5 from 1 vote

Easy Creamy Kimchi Pasta with Bacon

Another easy and delicious 15-minute meal to make at home: Creamy Kimchi Pasta with Bacon! Spicy kimchi adds incredible flavor to a creamy carbonara-style sauce. So fast and flavorful, it will soon become your favorite pantry meal, too!
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: American, Fusion Food, Korean
Keyword: Bacon, Cream, Kimchi, Pasta
Servings: 2
Calories: 729kcal
Author: Lis Lam

Equipment

  • Large skillet
  • Large Stockpot

Ingredients

  • 6 ounces spaghetti
  • 1 cup kimchi *preferably old, well-fermented kimchi
  • 4 slices bacon, chopped
  • 2 cloves garlic, finely sliced
  • 3/4 cup table cream (18% milk fat) *can be swapped with heavy cream or half and half
  • 1/2 cup parmesan cheese, grated *plus more for garnish
  • parsley, chopped *for garnish
  • 1/2 cup pasta water *plus more, if needed

Instructions

  • Cook spaghetti. Bring a large pot of salted water (2-3 generous pinches of salt) to a boil over medium-high heat. Add spaghetti noodles and cook until almost al dente, about 7 minutes. (Read package directions, if needed).
  • *NOTE: While the water comes to a boil and the spaghetti cooks, make the sauce. By the time the sauce is done, the pasta should also be finished cooking.
  • Cook bacon. Heat a large skillet over medium heat. Add 1 Tbsp of olive oil and the bacon. Cook until the bacon is browned and crispy looking, about 4-5 minutes. The fat should render out of the bacon, leaving a bit of fat in the bottom of the pan.
  • Make kimchi sauce. Add garlic to the crispy bacon and bacon fat. Stir until the garlic is fragrant and somewhat softened, about 30 seconds. Add kimchi, a little kimchi juice, and the Gochujang paste. Cook, stirring often, until the kimchi is soft, caramelized, and dark orange -- about 4-5 minutes. Add the cream and let it reduce slightly until thick and bubbly, about 2-3 minutes.
  • Add noodles. Transfer the cooked noodles to the pan with the kimchi sauce. Add the parmesan cheese directly on top of the noodles. Add 1/2 cup of the starchy cooking water.
  • Finish cooking. Keep cooking over medium heat, stirring the noodles and the sauce together. At first, the sauce will be watery. As it cooks, the sauce will thicken and coat the noodles. If the sauce reduces too quickly, lower the heat to medium-low. Add more starchy pasta water, if necessary. This part of the cooking process goes fast and will take 1-2 minutes.
  • Serve. Season the pasta with salt and black pepper. A quick toss and that's it! Divide evenly between two bowls. Garnish with parsley and extra parmesan cheese. Enjoy!

Video

Notes

*Cooled leftovers can be stored in an airtight container. Transfer to the fridge for 2-3 days.
**The spice level can be easily adjusted. Add less Gochujang paste (or none at all) for a less spicy dish. Or, swap with tomato paste.

Nutrition

Calories: 729kcal | Carbohydrates: 71g | Protein: 29g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 1039mg | Potassium: 518mg | Fiber: 4g | Sugar: 7g | Vitamin A: 587IU | Vitamin C: 2mg | Calcium: 438mg | Iron: 3mg