Let’s take your pasta game up a notch with something creamy, cheesy, and a little Korean-inspired. This is one of those fusion dishes that mixes Italian and Korean flavours in a way that actually works—and it’s easy to see why people love it.
When Italy Met Korea
Kimchi carbonara is a mix of classic carbonara and fermented kimchi. You get the creamy, cheesy base you’d expect, with the added tang and slight heat from the kimchi. It’s a combination that might sound different at first, but it works well.
The result is a mix of textures and flavours—creamy, savoury, a bit tangy, and slightly spicy. It’s a good example of how familiar recipes can be adjusted without overcomplicating them. If you like carbonara or Korean flavours, this is an easy one to try. It still feels like comfort food, just with a bit of a twist.
Its popularity grew through social media, food blogs, and restaurants looking to offer something a little different. As more people started making and sharing it, it naturally became more common to see on menus and online.
A Delicious Regret
I can’t believe I didn’t try this sooner. I already love both Italian and Korean food, but mixing carbonara with kimchi never really crossed my mind. After trying it, I knew I had to make it at home—it turned out creamy, really flavourful, and actually pretty easy to pull together.
I know a lot of people add cream, but I prefer sticking to the traditional method with eggs and egg yolks. It gives you that classic texture without needing anything extra. The only thing is you do have to move quickly so the eggs don’t scramble. It sounds tricky, but as long as you keep the heat low and keep tossing, it comes together into that smooth, glossy sauce.
Have you tried kimchi carbonara before? Curious what you think of it.
Instructions:
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the spaghetti or pasta of your choice and cook according to package instructions until al dente. Drain the pasta, but save about 1/2 cup of pasta cooking water. Set the cooked pasta aside.
- Prepare the Sauce:
- In a bowl, whisk together the eggs, grated Parmesan cheese, and grated Pecorino Romano cheese. Set this mixture aside.
- Sauté the Aromatics:
- In a large skillet or frying pan, melt the butter over medium heat.
- Add the minced garlic and chopped kimchi to the pan. Sauté for about 2-3 minutes until the kimchi is heated through and the garlic is fragrant.
- Combine Pasta and Sauce:
- Reduce the heat to low and add the drained pasta to the skillet with the kimchi and garlic.
- Quickly pour the egg and cheese mixture over the pasta. Toss everything together vigorously to coat the pasta evenly. Be sure to work quickly to prevent the eggs from scrambling. If the sauce seems too thick, you can add a bit of the reserved pasta cooking water to loosen it up.
- Season and Serve:
- Season the kimchi carbonara with salt and black pepper to taste. Remember that the kimchi is already quite flavourful, so you may not need much salt.
- Continue tossing the pasta over low heat until it becomes creamy and glossy, and the sauce thickens slightly. This should take about 2-3 minutes.
- Garnish and Serve:
- If desired, garnish the kimchi carbonara with chopped fresh parsley for a burst of colour and freshness.
- Serve the kimchi carbonara hot and enjoy!
Kimchi carbonara is a unique and delightful fusion of flavours. Feel free to adjust the kimchi and cheese quantities to suit your taste preferences. Enjoy your homemade kimchi carbonara!