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Kimchi Carbonara

Name: Kimchi Carbonara
Total time: 20 min
Yield: Serves 2
Cuisine: Fusion
Ingredients: 200g Pasta; 150g Kimchi; 2 Egg; 40g Parmesan Cheese; 80g Bacon; 1 clove Garlic; 1 tsp Sesame Oil; To taste Black Pepper

Main Dish

⏱ 20 min

👥 Serves 2

Difficulty ⭐⭐

Korean kimchi meets Italian egg-and-cheese richness — the fermented tang cuts right through the creamy sauce.

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📖 The Story Behind This Dish

Classic carbonara relies on nothing more than egg, cheese, and pork. Adding Korea's fermented kimchi introduces a layer of tang and heat beneath the richness — an original Roru pairing. Cooking the kimchi along with its brine deepens the umami even further.

🌆 Where it's eaten: Not tied to any single country's tradition — a dish meant to be enjoyed casually at home, as if traveling through kitchens around the world.

🥕 Ingredients (serves 2)

Pasta 200g
Kimchi 150g
Egg 2
Parmesan Cheese 40g
Bacon 80g
Garlic 1 clove
Sesame Oil 1 tsp
Black Pepper To taste

👩‍🍳 Instructions

Boil the pasta in salted water according to package instructions.
Whisk the egg and grated Parmesan together to make the sauce base.
Sauté the garlic and bacon in a pan; once fragrant, add the kimchi and cook further.
Turn off the heat and toss in the drained pasta and sesame oil.
Add the egg mixture and toss quickly off-heat to make it creamy.
Plate and finish with a generous amount of black pepper.

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