Kimchi Carbonara
I never thought I’d see the day when my kids would ask for kimchi—but here we are. The first time I made Kimchi Carbonara, it was on a whim during a week where pasta seemed to be our answer to everything. I had a lonely jar of kimchi sitting in the back of the fridge and a pack of thick-cut bacon that was begging to be used. Carbonara was already one of our favorites, but the kimchi? That was the twist I didn’t know we needed.
The results? Absolute magic. Creamy, savory, just the right amount of spice, and packed with umami. It was everything we love about carbonara but with a Korean kick that took it to another level. My husband went back for seconds before I even sat down, and my picky 8-year-old declared it “fancy spaghetti” and asked for it in his lunchbox the next day. That’s when I knew this one was a keeper.
What I love most is how fast and easy it is to pull together. It’s a one-pan wonder and perfect for those busy weeknights when you want something that feels indulgent but doesn’t require a sink full of dishes. It’s become our go-to comfort food with a twist—rich, bold, and just a little bit unexpected. Trust me, once you try it, this might just become a regular on your weekly meal plan.
Questions I Often Get Asked About This Recipe
Can I use any type of kimchi?
Yes! I recommend using well-fermented napa cabbage kimchi for the best flavor. Fresh kimchi works too but may have a milder taste.
What if I don’t eat pork?
You can substitute the bacon with turkey bacon or even mushrooms for a vegetarian option. Just make sure to add a bit of extra seasoning to compensate.
Will my kids like it?
If your kids are okay with a little spice, they’ll love it. You can always reduce the amount of kimchi or rinse it slightly to mellow the heat.
Can I prep anything in advance?
Definitely! Chop your bacon and kimchi ahead of time and store them in the fridge. That way, dinner comes together in a snap.
Is this an authentic carbonara?
Not quite—it’s a playful twist on the Italian classic. Traditional carbonara doesn’t have cream or kimchi, but that’s the beauty of fusion cooking!
What You Need to Make Kimchi Carbonara
Ingredients:
12 oz (340g) pasta (spaghetti or bucatini works great)
1 cup chopped kimchi (preferably well-fermented)
4 slices thick-cut bacon, chopped
2 large egg yolks
1 whole egg
1/2 cup grated Parmesan or Pecorino Romano
2 tbsp kimchi juice (from the jar)
1/4 cup heavy cream (optional but adds richness)
Salt and black pepper, to taste
1 tbsp butter (optional)
Chopped green onions or parsley for garnish
Red pepper flakes (optional, for extra heat)
Tools Needed:
Large skillet or sauté pan
Pasta pot
Mixing bowl
Tongs or pasta fork
How to Make Kimchi Carbonara
Cook your pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water before draining.
While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove some of the fat if needed, leaving about 1 tbsp in the pan.
Add the kimchi to the pan and sauté for 2–3 minutes, until fragrant and slightly caramelized.
In a separate bowl, whisk together the egg yolks, whole egg, Parmesan, kimchi juice, and heavy cream (if using). Season with a little salt and lots of freshly ground black pepper.
Add the cooked pasta to the skillet with the kimchi and bacon. Toss well to combine and take the pan off the heat.
Quickly stir in the egg mixture, tossing the pasta continuously until a silky, creamy sauce forms. If the sauce is too thick, slowly add reserved pasta water a little at a time until it reaches your desired consistency.
Finish with butter (optional) for extra richness, garnish with chopped green onions or parsley, and sprinkle with red pepper flakes if you like heat.
Tips for Making the Best Kimchi Carbonara
Use room temperature eggs—they mix more smoothly and won’t scramble when added to the pasta.
Don’t overcook the kimchi. A quick sauté is all you need to release its flavor without making it soggy.
Parmesan gives a sharper bite, but Pecorino brings extra saltiness—use what you prefer.
Add pasta water gradually to avoid thinning the sauce too much.
If your kimchi is very strong or salty, reduce the amount slightly or skip the extra juice.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This was a flavor bomb! My husband said it was the best pasta I’ve made all year—and that’s saying something!”
⭐️⭐️⭐️⭐️ “So quick and easy! I used turkey bacon and it was still amazing. Perfect for a weeknight dinner.”
⭐️⭐️⭐️⭐️⭐️ “Never thought kimchi and pasta would go together, but WOW. This one’s going into our monthly rotation.”
⭐️⭐️⭐️⭐️ “Loved it, but I might skip the heavy cream next time—felt a bit too rich for me. Still delicious!”
⭐️⭐️⭐️⭐️⭐️ “I made this with my 13-year-old and we had so much fun! She wants to make it again for her friends.”
Printable Recipe
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Kimchi Carbonara
This Kimchi Carbonara recipe is a creamy, savory fusion of classic Italian pasta and spicy Korean kimchi. Made with crispy bacon, tangy fermented cabbage, and a rich egg-based sauce, it’s an easy weeknight dinner that’s full of bold flavor. Perfect for busy families who want something a little different, this dish combines comfort food vibes with an exciting twist.
Ingredients
- 12 oz (340g) pasta (spaghetti or bucatini works great)
- 1 cup chopped kimchi (preferably well-fermented)
- 4 slices thick-cut bacon, chopped
- 2 large egg yolks
- 1 whole egg
- 1/2 cup grated Parmesan or Pecorino Romano
- 2 tbsp kimchi juice (from the jar)
- 1/4 cup heavy cream (optional but adds richness)
- Salt and black pepper, to taste
- 1 tbsp butter (optional)
- Chopped green onions or parsley for garnish
- Red pepper flakes (optional, for extra heat)
- Tools Needed:
- Large skillet or sauté pan
- Pasta pot
- Mixing bowl
- Tongs or pasta fork
Instructions
- Cook your pasta in a large pot of salted water until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove some of the fat if needed, leaving about 1 tbsp in the pan.
- Add the kimchi to the pan and sauté for 2–3 minutes, until fragrant and slightly caramelized.
- In a separate bowl, whisk together the egg yolks, whole egg, Parmesan, kimchi juice, and heavy cream (if using). Season with a little salt and lots of freshly ground black pepper.
- Add the cooked pasta to the skillet with the kimchi and bacon. Toss well to combine and take the pan off the heat.
- Quickly stir in the egg mixture, tossing the pasta continuously until a silky, creamy sauce forms. If the sauce is too thick, slowly add reserved pasta water a little at a time until it reaches your desired consistency.
- Finish with butter (optional) for extra richness, garnish with chopped green onions or parsley, and sprinkle with red pepper flakes if you like heat.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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