Recipe: Delicious Addictive Kimchi and Bacon Cream Pasta

Addictive Kimchi and Bacon Cream Pasta. Cut garlic, onion, bacon and kimchi as mentioned in the ingredients. Combine the B ingredients in a bowl. Instructions to make Addictive Kimchi and Bacon Cream Pasta: Cut garlic, onion, bacon and kimchi as mentioned in the ingredients.

Creamy kimchi bacon pasta is one of my all time favorite Korean fusion dishes that features bacon and kimchi in a creamy sauce. The sour kimchi cuts through the creaminess of the sauce and adds a little bit of spice that goes perfectly with the pasta. The key to this dish is to use fermented kimchi that has a sour smell instead of fresh kimchi. You can have Addictive Kimchi and Bacon Cream Pasta using 13 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Addictive Kimchi and Bacon Cream Pasta

1. It's 100 grams of Pasta (I recommend regular to thick spaghetti).
2. You need 30 ml of EV olive oil … A.
3. You need 1 clove of Garlic (roughly chopped) …A.
4. Prepare 1/4 of Onion (thinly sliced).
5. Prepare 1 of to 2 rashers Bacon (3 to 4 cm strips).
6. It's 100 grams of Chinese cabbage kimchi (3 to 4 cm strips) …B.
7. It's 50 ml of Milk …B.
8. You need 50 ml of Heavy cream …B.
9. It's 10 ml of Mirin...B.
10. It's 1/4 tsp of Usukuchi soy sauce …B.
11. It's 1 of Salt …C.
12. Prepare 1 of Pepper …C.
13. Prepare 1 of Black pepper (peppercorns or coarse ground).

Kimchi is low in calories, and high in fibre and nutrients. It is rich in vitamins, essential amino acids, minerals and even antioxidants! Now, don't you want to start eating kimchi now? So the recipe I'm sharing today is a Korean-Western fusion plate of pasta, featuring crispy bacon, chewy mushrooms and crunchy kimchi in a light creamy sauce.

Addictive Kimchi and Bacon Cream Pasta instructions

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..

Well that's because the recipe today is posted at BAM'S Kitchen! I blogged about a Korean-Western fusion Creamy Kimchi Pasta with crispy bacon, chewy mushrooms, crunchy kimchi and a light creamy sauce. I hope this entices you enough to head over there! Kimchi, Pasta and Bacon, oh my!. Seriously you guys, if I was able to come through your computer screen and force you to make something for dinner tonight, it would be this Creamy Vegan Kimchi Pasta with Bacon!