Kimchi Cream Pasta

Chewy spaghetti tossed with tender pork belly in a rich, creamy, and tangy kimchi sauce. This easy kimchi cream pasta recipe is ready in just 15 minutes. I use well-fermented kimchi to give the creamy sauce a tangy flavor that balances its richness.

Kimchi cream pasta is a popular Korean-Italian fusion dish featuring spaghetti tossed in a creamy, tangy kimchi sauce with pork belly and Parmesan cheese. It's become increasingly popular and you may now find it served at some Korean fusion restaurants.

I love making this pasta dish for a quick lunch or dinner, especially when I'm craving something creamy and comforting with a little tanginess from the kimchi. It's so delicious that I often go back for seconds!

When I make this pasta, I cook the pork belly first to render some of its fat, which adds flavor to the onions and kimchi. I also sauté the kimchi to bring out its flavor before adding the cream. Finally, I add reserved pasta water to loosen the sauce so it coats the spaghetti evenly.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Spaghetti: Or substitute with spaghettini, linguine, or fettuccine.
• Pork Belly: Use pre-sliced pork belly strips, then cut into 1⁄2-inch-wide pieces. The rendered fat adds a rich, savory flavor to the sauce.
• Heavy Cream: Use heavy cream (36% milk fat) for a rich, creamy sauce. Whipping cream also works. You can also use 18% table cream, but the sauce will be thinner.
• Kimchi: Use well-fermented napa cabbage kimchi for its tangy flavor, which balances the richness of the cream. Look for kimchi with softened, reddish cabbage and a pronounced sour aroma. Find it at Asian or Korean grocery stores.
• Onion: Adds a mild sweetness that balances the tangy kimchi. Or substitute with shallots.
• Parmigiano Reggiano: Adds a salty, savory flavor to the cream sauce. Freshly grated cheese also melts more smoothly. Grana Padano or Pecorino Romano also work, but Pecorino is saltier.
• Salt & Black Pepper

Instructions

Below are step-by-step instructions on how to make kimchi cream pasta:

1. Cook the spaghetti: Bring a large pot of water to a boil over medium-high heat. Add 1 tablespoon of salt and the spaghetti. Cook according to package directions until al dente, about 9 minutes.

2. Reserve pasta water and drain: Just before the spaghetti finishes cooking, reserve 3 tablespoon (45 ml) of hot pasta water. Drain the spaghetti in a colander and set aside.

3. Cook the pork belly and onions: Heat a large pan over medium heat. Add the pork belly and fry for about 2–3 minutes until cooked through, lightly browned, and some of the fat has rendered. Add the onions and sauté until slightly softened, about 1 minute.

4. Sauté the kimchi: Add the kimchi and sauté for about 1 minute until fragrant and some of its juices release.

5. Make the cream sauce: Reduce the heat to medium-low and stir in the heavy cream. Gently simmer until the sauce slightly thickens. Stir in the reserved pasta water to loosen the sauce.

6. Combine and serve: Add the cooked spaghetti and toss until evenly coated in the sauce. Season with black pepper and stir in the grated Parmigiano Reggiano until combined. Garnish with more cheese if desired. Serve immediately.

Storage & Reheating

• Refrigerator: Store leftover kimchi cream pasta in an airtight container in the refrigerator for up to 4 days.
• Freezer: I don't recommend freezing kimchi cream pasta because the cream sauce can separate and the noodles may become mushy after thawing.
• Reheating: Reheat in a pan over medium-low heat with a splash of water, stirring gently until heated through. Alternatively, microwave in 1-minute intervals, stirring between intervals until hot.

Pairing Suggestions

Serve kimchi cream pasta with:

• Garlic Bread: Crispy, buttery bread for soaking up the creamy sauce.
• Green Salad: Fresh greens with a light vinaigrette balance the richness.
• Roasted Broccoli and Cauliflower: Adds vegetables and a lightly crisp texture.

FAQ

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