Kimchi Carbonara

• •400 spaghetti
• •150 guanciale, cut into 1/4-inch lardons
• •1 cup kimchi, well-fermented and chopped
• •2 tablespoon kimchi juice
• •3 large egg yolks
• •1 large whole egg
• •1 cup Pecorino Romano cheese, finely grated
• •1 teaspoon freshly ground black pepper
• • to taste salt
• • to taste scallions or chives, thinly sliced (for garnish)

Instructions

1. 1

   Bring a large pot of generously salted water to a rolling boil for the spaghetti. Ensure it's salty like the sea.

2. 2

   While the water heats, place the guanciale lardons in a large, cold skillet (preferably non-stick or cast iron) over medium-low heat. Slowly render the guanciale, stirring occasionally, until it's golden brown and crispy, and most of the fat has rendered out (about 8-10 minutes). Remove the crispy guanciale to a plate lined with paper towels, leaving the rendered fat in the skillet.

3. 3

   Add the chopped kimchi to the skillet with the guanciale fat. Sauté over medium heat for 3-5 minutes, stirring occasionally, until the kimchi softens slightly and becomes fragrant. Remove the skillet from the heat and set aside.

4. 4

   In a medium bowl, whisk together the egg yolks, whole egg, finely grated Pecorino Romano, kimchi juice, and freshly ground black pepper until the mixture is smooth and well combined. Set aside.

5. 5

   Cook the spaghetti in the boiling salted water according to package directions until al dente. Before draining, reserve about 1.5 cups of the starchy pasta cooking water.

6. 6

   Drain the spaghetti and immediately transfer it to the skillet with the sautéed kimchi and guanciale fat. If the skillet has cooled significantly, you can place it back on the stove over very low heat, but be ready to work quickly to prevent the eggs from scrambling.

7. 7

   Quickly pour the egg and cheese mixture over the hot pasta. Using tongs, toss the pasta vigorously and continuously. Gradually add the reserved hot pasta water, about 1/4 cup at a time, while tossing until a creamy, emulsified sauce forms that beautifully coats the spaghetti. The heat from the pasta and the hot water will gently cook the eggs without scrambling them.

8. 8

   Stir in about two-thirds of the reserved crispy guanciale. Taste and adjust seasoning if necessary (Pecorino and kimchi are salty, so add additional salt cautiously).

9. 9

   Serve immediately in warm bowls, garnished with the remaining crispy guanciale, extra Pecorino Romano, a fresh grind of black pepper, and thinly sliced scallions or chives.

Chef's Tips

• 💡Use well-fermented, ripe kimchi for the best flavor and tang. Younger kimchi might not provide the same depth.
• 💡Render the guanciale slowly over low heat to extract maximum flavor and achieve perfect crispiness.
• 💡The key to a creamy carbonara is rapid tossing and the gradual addition of hot pasta water. Work quickly once the egg mixture hits the pasta to prevent scrambling.
• 💡Always reserve more pasta water than you think you'll need; it's crucial for achieving the perfect sauce consistency.
• 💡Serve immediately! Carbonara-style dishes are best enjoyed fresh off the stove before the sauce starts to set.