15-min. Easy Kimchi Cream Pasta
Christie Lai
Kimchi Cream Pasta. Springy pasta noodles coated in the most delicious kimchi cream sauce with cheese and pork belly. This rich delicious Asian-Italian fusion dish that will satiate your taste buds like no other!
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Main Course
Cuisine Italian, Korean
Servings 1
Calories per serving 1794 kcal
115 grams spaghetti ½ cup pork belly chopped ¾ cup table cream 18% ⅓ cup kimchi well fermented kind! ¼ onion sliced ⅓ cup parmigiano reggiano ⅛ teaspoon black pepper ½ teaspoon salt to season pasta water only 3 tablespoon reserved hot pasta water
Bring a pot of water to boil and season with salt. Add spaghetti pasta and boil until al dente, about 5-6 minutes.
Reserve 3 tablespoon of hot pasta water. Strain pasta immediately.
In a separate pan set over medium heat, fry pork belly until cooked for about 1 minute.
Add onions and sauté until translucent.
Add kimchi and sauté for 1 minute or until juices release.
Lower heat to medium-low, pour in cream. Simmer until pink and slightly thickened.
Once thickened, mix in hot pasta water followed by pasta.
Season with black pepper. Mix in parmigiano reggiano.
Serve with more parmigiano reggiano as desired. Enjoy!
Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
Calories: 1794 kcal | Carbohydrates: 96 g | Protein: 44 g | Fat: 138 g | Saturated Fat: 70 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 48 g | Cholesterol: 310 mg | Sodium: 1982 mg | Potassium: 777 mg | Fiber: 5 g | Sugar: 10 g | Vitamin A: 2934 IU | Vitamin C: 3 mg | Calcium: 563 mg | Iron: 4 mg