Kimchi Carbonara
Published July 31, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
Coarse kosher salt
1 pound thick spaghetti
4 tablespoons salted butter
1 small shallot, minced (1 tablespoon)
6 medium garlic cloves, minced (2 tablespoons)
1 tablespoon minced ginger
¼ cup dry white wine, such as Chardonnay
1 teaspoon black pepper
½ cup diced napa cabbage kimchi
¼ cup kimchi juice (see Tip)
3 large egg yolks, at room temperature
½ cup grated Parmesan, plus more for serving
1 cup red spinach or regular spinach, thinly sliced
Gochugaru (Korean red-chile flakes), for sprinkling
Nutritional analysis per serving (4 servings)
90 grams carbs; 181 milligrams cholesterol; 652 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 7 grams fiber; 521 milligrams sodium; 24 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
If your kimchi doesn’t have enough accompanying juice, Ms. Meyer suggests squeezing the kimchi a bit to wring out more. The kimchi will also lose a bit of juice after it’s chopped, so make sure to use that as well.
Private Notes
Comments
The borders of the culinary world may be smaller than you think. Some comments complain about the authenticity of this carbonara. Poland would seem farther from Korea than Italy. I have a recipe for Haluski that combines egg noodles with sauerkraut fried in butter. Hmm, sounds a bit familiar. Perhaps we should judge a recipe for its taste, rather than its genealogy.
Made tonight, really good. Pay no attention to the kvetches who say it’s not traditional.
This is great - I didn’t add the spinach on top. Yes, it needs the egg yolks, it’s a take on carbonara. If you don’t like the egg yolks, make another recipe.
This has been a big favorite at our house since it was first published. We were uncomfortable about the eggs and substituted (don't laugh) 1/2 cup hummus, as it's both creamy and protein-packed. Worked great.
Delicious. But come on, a teenager will eat a big bowl of just about any pasta and want more.
Double everything except the noodles if you like it saucy