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+ servings

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!
5 from 3 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner, Lunch
Cuisine Italian, Korean
Servings 1
Calories per serving 1794 kcal


  • 115 grams spaghetti
  • ½ cup pork belly chopped
  • ¾ cup table cream 18%
  • cup kimchi well fermented kind!
  • ¼ onion sliced
  • cup parmigiano reggiano
  • 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!
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!
Calories: 1794kcal | Carbohydrates: 96g | Protein: 44g | Fat: 138g | Saturated Fat: 70g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 48g | Cholesterol: 310mg | Sodium: 1982mg | Potassium: 777mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2934IU | Vitamin C: 3mg | Calcium: 563mg | Iron: 4mg