Kimchi carbonara is one of those combinations that I never would have thought to put together myself. I love both Italian and Korean food, but somehow mixing carbonara with kimchi never crossed my mind.

Then I tried it, and immediately wondered why I hadn’t thought of it sooner.

You still get that creamy, cheesy carbonara, but the kimchi adds a little heat, tang and savoury flavour. It gives the pasta a bit more going on without taking away from what makes carbonara so good in the first place. It’s still comforting and creamy, but the kimchi makes it feel a little different.

I’ve started seeing kimchi carbonara more often too, especially on social media and at restaurants that like playing around with Korean and Italian flavours. Once people started combining the two and sharing their versions, it was probably only a matter of time before it caught on.

After trying it, I knew I wanted to try making it at home, and honestly, it was much easier than I expected. The hardest part is really just getting the timing right.

I know a lot of recipes add cream, but I prefer making carbonara the traditional way with eggs and egg yolks. You don’t need cream to get that creamy texture. The heat from the pasta cooks the egg mixture and turns it into a smooth sauce.

You do have to move fairly quickly, though. If the pan is too hot or you stop tossing the pasta, the eggs can scramble. I keep the heat low and keep tossing everything together until the sauce coats the pasta. Once you get the hang of it, it really isn’t as tricky as it sounds. And that’s pretty much how this ended up becoming one of those recipes I wish I’d tried sooner. I get the classic carbonara I already love, plus the kimchi I always have in the fridge. Not a bad combination.

Have you tried kimchi carbonara before? I’d love to know what you think.

Cook the Pasta

Bring a large pot of salted water to a boil. Add the spaghetti, or whatever pasta you’re using, and cook according to the package directions until al dente.

Before draining, reserve about ½ cup of the pasta water. Drain the pasta and set it aside.

Make the Kimchi Mixture

While the pasta is cooking, whisk the eggs, Parmesan and Pecorino Romano together in a bowl. Set aside.

Melt the butter in a large skillet over medium heat. Add the garlic and chopped kimchi and cook for 2–3 minutes, until the garlic is fragrant and the kimchi is heated through.

Bring It Together

Reduce the heat to low and add the drained pasta to the skillet. Toss it with the kimchi and garlic until everything is well combined.

Remove the skillet from the heat, then quickly add the egg and cheese mixture. Toss the pasta continuously so the eggs coat the noodles and turn into a creamy sauce rather than scrambling.

If the sauce is too thick, add a little of the reserved pasta water and keep tossing until you get the consistency you like.

Finish and Serve

Season with black pepper and taste before adding any salt. The kimchi, Parmesan and Pecorino are already quite salty, so you may not need much, if any.

Keep tossing until the sauce is smooth and glossy. If needed, add another splash of pasta water to loosen it up.

Top with a little fresh parsley if you like, and serve hot.