KIMCHI CARBONARA
The chef Melanie Hye Jin Meyer is constantly researching Korean foodways to create dishes for her Korean-inspired pop-up restaurant Tiny Chef in St. Louis. Kimchi carbonara, which she was seeing all over Korean TikTok, spoke to her. "I love how Korea somewhat recently started introducing cheese on everything," Ms. Meyer said. "I'm all for it, especially being from the Midwest." This is her take on the cultural mashup as a Korean adoptee. She cooks down napa cabbage kimchi until soft, and cuts through the buttery base with white wine. The dish comes together quickly, so have everything prepped and ready to go before starting the sauce.
Provided by Elyse Inamine
Categories dinner, weeknight, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.
- Meanwhile, in a large deep skillet, melt the butter over medium heat, then add the shallot. Cook, stirring constantly, until translucent, 2 to 3 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute more.
- Deglaze the skillet by adding the white wine and stirring to loosen any browned bits, and season with 2 teaspoons salt and the pepper. Let simmer until slightly reduced, about 1 minute.
- Slip the kimchi into the skillet and cook until the cabbage is slightly wilted, 1 to 2 minutes. Add the cooked pasta and toss well to coat.
- Once the pasta is incorporated, remove from the heat, add the kimchi juice, egg yolks and cheese, and toss vigorously to coat the pasta. If the pasta seems dry, add some reserved pasta cooking water. Divide among four bowls and top with the spinach, more Parmesan and a sprinkle of gochugaru.
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- In a food processor pulse the kimchi until it is finely chopped. Place the chopped kimchi in a large bowl with the egg yolks and butter.
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the instructions on the package. Before draining, reserve 1/4c pasta water. After draining, leave the empty pot on the stove with the heat off to finish cooking the pasta in later.
- Put the cooked spaghetti in the bowl with the kimchi, eggs, and butter. Stir all of the ingredients together. Pour in the reserved pasta water.
- Return the pasta to the pot on the stove. If this pot is still fairly warm that will be enough heat to finish cooking the sauce, If not turn the burner on to the lowest setting. Working quickly to avoid overcooking- stir the pasta and kimchi sauce together in the pot until the butter is fully melted and the sauce thickens slightly and clings to the pasta. Turn off the heat. Divide between bowls, top each bowl with scallion and sesame seeds. Enjoy immediately!
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