Kimchi Carbonara Food

KIMCHI CARBONARA

Steps:

• Cook pasta per package direction. Save 1/2 cup of pasta cooking water and drain. Set aside.
• In a bowl, beat the egg yolks until smooth.
• In a large pan, cook bacon until crispy. Discard excess oil
• Add garlic and kimchi. Cook until kimchi is tender, about 5 minutes.
• Add cooked pasta and toss to combine.
• Turn off the heat. Add egg yolks, kimchi juice, and parmesan cheese. Toss quickly so the residual heat can cook the egg yolks. Add some pasta cooking water if the pasta is dry.
• Sprinkle sesame seeds on top and serve.

KIMCHI CARBONARA

Steps:

• In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.
• Meanwhile, in a large deep skillet, melt the butter over medium heat, then add the shallot. Cook, stirring constantly, until translucent, 2 to 3 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute more.
• Deglaze the skillet by adding the white wine and stirring to loosen any browned bits, and season with 2 teaspoons salt and the pepper. Let simmer until slightly reduced, about 1 minute.
• Slip the kimchi into the skillet and cook until the cabbage is slightly wilted, 1 to 2 minutes. Add the cooked pasta and toss well to coat.
• Once the pasta is incorporated, remove from the heat, add the kimchi juice, egg yolks and cheese, and toss vigorously to coat the pasta. If the pasta seems dry, add some reserved pasta cooking water. Divide among four bowls and top with the spinach, more Parmesan and a sprinkle of gochugaru.