15-min. Easy Kimchi Cream Pasta
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!
Ingredients
- 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 tsp black pepper
- ½ tsp salt to season pasta water only
- 3 tbsp reserved hot pasta water
Instructions
- 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 tbsp 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!
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Suggested Equipment & Products
Large Non-Stick Pan
Cheese Grater
Measuring Set
Tongs
Steel Colander
Santoku Knife
Cutting Board
Medium Size Pot 2.4 Qt
Nutrition
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