Name: Creamy Kimchi Bacon Spaghetti
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 250 g dried spaghetti, cooked according to packet instructions; 250 ml cream; 1 tbsp gochujang; 1/2 cup grated parmesan cheese; 1/2 cup kimchi, chopped; 6 pcs streaky bacon, chopped; 1 shallot, finely chopped; 3 cloves garlic, minced; 1/4 cup butter; salt; nori, roughly torn for garnish; oil

Description

Creamy Kimchi Bacon Spaghetti is a type of pasta with a Korean twist, prepared with spaghetti noodles where it is tossed in a creamy and mildly spicy sauce prepared with bacon, parmesan cheese, fermented cabbage in chillies (kimchi) and cream.

Ingredients

Units Scale

250 g dried spaghetti, cooked according to packet instructions
250 ml cream
1 tbsp gochujang
1/2 cup grated parmesan cheese
1/2 cup kimchi, chopped
6 pcs streaky bacon, chopped
1 shallot, finely chopped
3 cloves garlic, minced
1/4 cup butter
salt
nori, roughly torn for garnish
oil

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Instructions

In a large pan heat oil then cook bacon until golden and crispy, remove from pan then set it aside
In the same pan, retain the rendered oil from bacon, add the shallot and garlic then sauté in low heat for 2 minutes.
Add kimchi and gochujang then continue to cook for 2 minutes in medium heat.
Now add the cream and butter then simmer in low heat until it starts to slowly boil.
Add the cooked pasta then toss until coated.
While stirring constantly add the Parmesan cheese gradually. Once all of the cheese has been added season with salt, turn the heat off then toss in the crispy bacon. Remove from pan then place on serving platters then serve garnished with roughly torn nori.