Creamy Kimchi Pasta

Instructions

1. Prep Ingredients
2. Finely chop some kimchi. Transfer to a mixing bowl. (If you don’t have a kimchi-dedicated cutting board, put it in a mixing bowl and cut it with scissors.) Add the Korean chili pepper flakes, soy sauce, oyster sauce, and sugar. Mix well.
3. Thinly slice the onion and green onions. Finely chop the mushrooms.
4. Cut the bacon (if using) into thin strips.
5. Cook Pasta
6. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions or until al dente. (Reserve 1 cup of the cooking water and drain the pasta.)
7. Make Kimchi Pasta
8. While the pasta is cooking, to a large pan over medium-high heat, add 1 tablespoon of olive oil. Once it's heated, add the onion and white parts of the green onions. Saute for 2 minutes or until fragrant.
9. Add the mushrooms and bacon. Saute for 2 minutes. Add the seasoned kimchi. Saute for 3 minutes or until most of the liquid has evaporated.
10. Reduce the heat to medium. Add the heavy cream. Simmer it for 2 to 3 minutes or until the sauce gets thicker. Reduce the heat to low. Add 1 cup (50 g) of freshly grated Parmigiano-Reggiano. Stir until everything is well combined.
11. Add the drained pasta. Give it a few stirs. Increase the heat to medium-high. Add about 1/4 cup of pasta water. Toss together until they're evenly coated. (If the sauce gets too thick, you can add a little bit more pasta water.)
12. Turn the heat off. Depending on the type of bacon and kimchi you use, it can taste a little different, so taste and add more salt if needed.
13. To serve, divide the pasta into serving bowls. Top with a few shakes of black pepper, green onions, and Parmigiano-Reggiano. Enjoy!