Creamy Kimchi Pasta

Kimchi pasta is a delicious fusion dish that is bound to surprise your taste buds! The tangy, rich flavor of kimchi pairs perfectly with the pancetta and alfredo-style sauce for a vibrant pasta dish that's just as tasty as it's unusual.

Kimchi pasta may sound like a quirky combination - and in a way, it really is. It's only after you take that first bite that you realize kimchi and pasta are actually a smashing mix.

If you love bold flavors in your pasta dishes, you'll find that kimchi is a top ingredient. This Korean side dish made with fermented vegetables and seasonings has sour and spicy flavors while also being the very definition of umami.

So if you're looking for quick and easy ways to spice up your heavy rotation of creamy pasta dishes, this kimchi pasta is a must-try.

Why you'll love this kimchi pasta recipe

• It's loaded with an exciting mix of Korean and Italian flavors.
• You can make the kimchi cream sauce extra spicy or keep it family-friendly.
• It's easy to make it your own by adding your favorite veggies and greens.

What goes into kimchi alfredo pasta

Olive oil - You only need a bit of extra virgin olive oil to fry the pancetta and shallot in.

Pancetta - I like unsmoked pancetta cubes in this creamy kimchi pasta, but you can also use bacon lardons or cubed pork belly.

Shallot - I like to make this pasta sauce with shallots because they're less fragrant than yellow onion. The white parts of a bunch of scallions also work well here, and you can chop the green parts for garnishing.

Garlic - Freshly chopped or minced garlic is always best in pasta sauces.

Kimchi - I used the Biona Organic Kimchi in this kimchi pasta sauce. There are many options available, including hot and smoky kimchi, so use your favorite. Drain most of the kimchi juice before adding it to the pot.

Half and half (single cream) - I make this pasta sauce with half and half instead of heavy cream to keep things a bit lighter. Heavy cream is the best option if you want your sauce to be quite rich and decadent.

Parmesan - It's always best to keep a parmesan wedge in the fridge and grate it as needed using a fine grater.

Pasta - Linguine or spaghetti are perfect for this sauce, but you can also use a short type of pasta if you want.

How to make creamy kimchi pasta

Bring a large pot of water to a boil, salt it and cook the pasta according to the directions on the package. Reserve some pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and fry the pancetta cubes for 2-3 minutes over medium heat until slightly crispy.

Add the shallot and garlic and continue to cook for another minute.

Stir in the kimchi and cook for 2-3 minutes, stirring occasionally, until the liquid is mostly evaporated.

Add the half and half (single cream) and simmer for 2-3 minutes until the sauce thickens.

Transfer the cooked pasta to the pan and toss to combine. Add some of the reserved salted water from cooking the pasta if the sauce looks too thick.

Stir in the grated Parmesan cheese, season to taste with salt and freshly ground black pepper and serve immediately, with chopped scallion bits on top if you like.

Leftovers and storage

• This kimchi pasta is best served immediately.
• Any leftovers will keep well for 3 days in an airtight container.
• Reheat the kimchi pasta on the stovetop or in the microwave. You may need to add some water or chicken broth if it looks too thick.

Recipe notes and tips

• Add 1-2 tablespoons tomato paste to color the pasta and give it a different flavor.
• Other ways to enhance the flavor of this pasta dish include smoked paprika or soy sauce.
• Add some gochujang (Korean red pepper paste) or red chili flakes with the kimchi if you want your pasta dish to be spicy.

If you liked this kimchi pasta recipe, you might also like some of my other easy creamy pasta dishes:

• Creamy Smoked Salmon Pasta with Asparagus
• Creamy Tuscan Chicken Pasta
• Pasta alla Boscaiola (Creamy Italian Sausage Pasta)
• Creamy Paprika Chicken Pasta
• Creamy Lemon Gruyere Pasta

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