Addictive Kimchi and Bacon Cream Pasta

Name: Addictive Kimchi and Bacon Cream Pasta
Yield: 1 serving
Cuisine: American
Ingredients: 100 grams Pasta (I recommend regular to thick spaghetti); 30 ml EV olive oil … A; 1 clove Garlic (roughly chopped) …A; 1/4 Onion (thinly sliced); 1 to 2 rashers Bacon (3 to 4 cm strips); 100 grams Chinese cabbage kimchi (3 to 4 cm strips) …B; 50 ml Milk …B; 50 ml Heavy cream …B; 10 ml Mirin...B; 1/4 tsp Usukuchi soy sauce …B; 1 Salt …C; 1 Pepper …C; 1 Black pepper (peppercorns or coarse ground)

cookpad.japan @cookpad_jp

In Osaka, there is a pasta restaurant where you can choose your own toppings.
One day, I ordered cream pasta with kimchi on top and I was totally hooked!

Then I thought, "This would go so well with bacon!" Now I'm absolutely addicted.

*If you don't like spicy food, use less kimchi.
In that case, have a taste at the end and add salt and pepper if needed.
*Try to complete Step 10 and 11 as fast as you can, and don't overcook it.
If you overcook it, the sauce will be too thick and become lumpy, so be careful! Recipe by *ai*

In Osaka, there is a pasta restaurant where you can choose your own toppings.
One day, I ordered cream pasta with kimchi on top and I was totally hooked!

Then I thought, "This would go so well with bacon!" Now I'm absolutely addicted.

cookpad.japan @cookpad_jp

In Osaka, there is a pasta restaurant where you can choose your own toppings.
One day, I ordered cream pasta with kimchi on top and I was totally hooked!

Then I thought, "This would go so well with bacon!" Now I'm absolutely addicted.

In Osaka, there is a pasta restaurant where you can choose your own toppings.
One day, I ordered cream pasta with kimchi on top and I was totally hooked!

Then I thought, "This would go so well with bacon!" Now I'm absolutely addicted.

Saved

Ingredients

1 serving

100 gramsPasta (I recommend regular to thick spaghetti)
30 mlEV olive oil … A
1 cloveGarlic (roughly chopped) …A
1/4Onion (thinly sliced)
1to 2 rashers Bacon (3 to 4 cm strips)
100 gramsChinese cabbage kimchi (3 to 4 cm strips) …B
50 mlMilk …B
50 mlHeavy cream …B
10 mlMirin...B
1/4 tspUsukuchi soy sauce …B
1Salt …C
1Pepper …C
1Black pepper (peppercorns or coarse ground)

Saved

Steps

1

Cut garlic, onion, bacon and kimchi as mentioned in the ingredients.
2

Combine the B ingredients in a bowl.
3

Put 3 liters of water (to cook pasta) in a large pan and turn the heat on. When it's just about to boil, add 2 tablespoons of salt (1% salt water).
4

The amount of salt in the boiling water in Step 3 will affect the taste of the pasta, so measure it out properly. When the pasta water comes to a boil, turn the heat down very low to have it ready to go.
5

Put the A ingredients in a cold frying pan, and turn on the heat to low.
6

When the garlic gets fragrant, add the bacon. Cook slowly to transfer the flavors and fragrances to the oil.
7

When the garlic from Step 6 is lightly browned and the edges of the bacon are getting crispy, add the onion from Step 1.
8

Lightly season Step 7 with salt and pepper. Turn the heat to medium-low, and when the onion is cooked through, turn off the heat.
9

At the same time, put the pasta in the pasta water you brought to a boil in Step 4. Cook it for 30 seconds to a minute less than the time on the package. The heat should remain set to low.
10

Strain the al dente pasta into a colander, without totally draining off the pasta water. Add the wet pasta with the sauce mixture from Step 2 to the Step 8 frying pan.
11

Turn up the heat to medium-low and mix altogether. When it starts to bubble and thickens, turn off the heat.
12

Don't overcook it in Step 11. If you overcook it, the sauce will be lumpy. Serve it on a plate, grind black pepper over the pasta, and it's done. Yummy.
13

Here's a Cookpad user that made it with chopped green onions on top. I've tried it myself, and it was delicious!! So, if you have green onions, please give it a try.