Kimchi is the secret ingredient you never knew your creamy pasta dishes were missing. It adds acidity to balance the heaviness of the cream and Parmesan, and a delightful burst of tangy flavor. Give it a try, you won’t be sorry!
4 slices bacon
1 medium shallot
1 clove garlic
kosher salt, to taste
5 oz dried spathetti (140 g), or linguine
¼ cup kimchi (15 g), diced
2 tablespoons unsalted butter
1 cup heavy cream (240 mL)
½ cup grated parmesan cheese (55 g)
2 tablespoons scallions, thinly sliced, for garnish
furikake, for garnish - optional
How to Make It
Dice the bacon, mince the shallots, and grate the garlic on a microplane.
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 5–7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain. Discard all but 1 tablespoon of the rendered bacon fat.
Reduce the heat to medium and add the shallot to the pan with the bacon fat. Cook until softened, 3–5 minutes. Add the garlic and kimchi and sauté until fragrant, about 2 minutes.
Add the butter and heavy cream to the pan. Season with salt. Bring to a low simmer and cook until bubbling. Add the cooked pasta and toss until well coated.
While stirring constantly, gradually add the Parmesan cheese, mixing until melted. If the sauce gets too thick, add a little bit of the reserved pasta water as needed. Continue stirring until all of the cheese has been added and the sauce is creamy. Add some of the crispy bacon, reserving some for garnish, and stir to incorporate.
Divide the pasta between 2 serving bowls and top with the reserved bacon, scallions, and furikake, if using.