Kimchi Carbonara

More often than not I will have all the necessities in the fridge: a nub of Parmesan cheese, a few strips of bacon, definitely some eggs, and always the H-Mart gallon sized tub of kimchi that permanently resides on the bottom shelf. If we’ve grocery shopped that week, we will have remembered to purchase a few cartons of Sun Noodle fresh ramen, the exact brand that supplies noodles to most of the ramen joints in New York City, and the perfectly springy noodle for this dish. The whole thing cooks in just 15 minutes, minimizing time slaved over the stove and maximizing weeknight Netflix binging.

INGREDIENTS

2 strips good, thick-slab bacon, cut into 1/4-inch strips
1 cup well-fermented kimchi, chopped
8 ounces fresh ramen noodles ; such as Sun Ramen, or any similar pasta
2 large organic, cage-free eggs
1/4 cup Parmesan cheese ; grated, plus more for garnish
Freshly ground black pepper
Chopped scallions ; optional

Servings

INSTRUCTIONS

See original recipe: https://food52.com/recipes/80...

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NOTES

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Kimchi Carbonara

2 strips good, thick-slab bacon, cut into 1/4-inch strips 
1 cup well-fermented kimchi, chopped 
8 ounces fresh ramen noodles such as Sun Ramen, or any similar pasta
2 large organic, cage-free eggs 
1/4 cup Parmesan cheese grated, plus more for garnish
  Freshly ground black pepper 
  Chopped scallions optional

Bring a pot of water to a boil. (I don't salt the water because Sun Ramen noodles are alkaline and the dish itself is already pretty salty, but if using other noodles, definitely salt your water once it comes to a boil.)
Meanwhile, in a separate pan, cook bacon over medium-low heat, stirring frequently until lightly crispy, 3 to 4 minutes. Remove and set aside, reserving about 2 tablespoons of fat in pan.
Add chopped kimchi to the bacon fat and sauté over medium heat until softened and lightly caramelized, 3 to 4 minutes. Remove from heat and set aside with the bacon.
By now the water should be boiling. Add the noodles to the pot and cook according to package instructions.
As noodles are cooking, whisk together eggs, cheese, and black pepper in a bowl until combined.
When the noodles are done cooking, use a coffee mug with a handle to reserve about 1 cup's worth of pasta water.
Now you will have to work quickly! Drain noodles and add to the bowl with eggs, mixing quickly so the eggs don't scramble.
Once combined, add about 1/4 to 1/2 cup of pasta water, along with the cooked kimchi-bacon mixture. Mix thoroughly until the sauce comes together—it should be thick and creamy. 
Add a few more cranks of black pepper and Parmesan cheese to taste. Divide among two serving bowls and top with chopped scallions if using. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (117g)
Recipe Makes: 2 Servings

Calories: 14
Calories from Fat: 8 (57%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0g
Cholesterol 2.8mg		1 %
Sodium 47.8mg		2 %
Potassium 5.6mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.2g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 14

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