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CuisineAsianKoreanPastaHigh-FiberLow-SugarHigh-ProteinUnder 1 HourUnder 45 MinutesAsian Pacific American Heritage MonthOne-Pot or PanStove TopDinnerEasyGluten-FreeComfort FoodJapaneseItalian

Creamy Kimchi Bacon Spaghetti

featured in Cafemaddy Shows You 3 Creative Ways Of Using Kimchi

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!

Matt Ciampa & Madeline Park
Tasty Team
August 17, 2023
87% would make again
Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Creamy Kimchi Bacon Spaghetti
Total Time

35 minutes

35 min

Prep Time

10 minutes

10 min

Cook Time

25 minutes

25 min

Ingredients

for 2 servings

  • 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

Nutrition Info

  • Calories 978
  • Fat 73g
  • Carbs 68g
  • Fiber 3g
  • Sugar 7g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. Dice the bacon, mince the shallots, and grate the garlic on a microplane.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Divide the pasta between 2 serving bowls and top with the reserved bacon, scallions, and furikake, if using.
  8. Enjoy!
  9. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Creamy Kimchi Bacon Spaghetti