Pancetta & Kimchi Pasta
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Pancetta & Kimchi Pasta
Recipe by Brent Draper
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
400g San Remo Spaghetti
200g pancetta, thinly sliced
1/2 cup kimchi, finely chopped
3 garlic cloves, minced
3 eggs, beaten
1 cup Parmigiano Reggiano, grated
2 tbs extra virgin olive oil
Coles sea salt, to taste
Coles black pepper, to taste
Method
Bring a large pot of salted water to a boil and cook the San Remo Spaghetti until al dente. Reserve 1/2 cup of the pasta water and drain.
Heat 1 tbs of extra virgin olive oil in a large frying pan over medium heat. Add the pancetta slices and cook until crispy. Remove and set aside.
In the same pan, add the remaining olive oil, garlic, and kimchi. Cook for 2 minutes until fragrant.
In a large mixing bowl, whisk the eggs and add a pinch of sea salt and black pepper. Gradually stir in the grated Parmigiano Reggiano.
Return the drained pasta to the frying pan with the garlic and kimchi. Toss to combine, then remove the pan from heat.
Quickly mix the pasta into the egg mixture, stirring constantly to create a creamy sauce. Add reserved pasta water as needed to loosen the sauce.
Season with additional sea salt and black pepper to taste. Serve immediately, topped with crispy pancetta and extra grated Parmigiano Reggiano if desired.
Enjoy this unique twist on classic pasta with bold kimchi flavors and rich, creamy sauce!
