15-Min. Easy Kimchi Cream Pasta

another featured image of kimchi cream pasta

15-Min. Easy 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.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine Italian, Korean

Servings

Calories per serving 909 kcal

Ingredients

4.05 oz spaghetti
4.20 oz pork belly cut into 1⁄2-inch-wide pieces
¾ cup heavy cream
⅓ cup kimchi chopped
¼ cup onion sliced
⅓ cup parmigiano reggiano grated
⅛ teaspoon black pepper
1 tablespoon salt for seasoning pasta water

Instructions

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.
Just before the spaghetti finishes cooking, reserve 3 tablespoon (45 ml) of hot pasta water. Drain the spaghetti in a colander and set aside.
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.
Add the kimchi and sauté for about 1 minute until fragrant and some of its juices release.
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.
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.

Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

Suggested Equipment & Products

Nutrition