Kimchi Carbonara

Ingredients

  • Coarse kosher salt

  • 1

    pound thick spaghetti

  • 4

    tablespoons salted butter

  • 1

    small shallot, minced (1 tablespoon)

  • 6

    medium garlic cloves, minced (2 tablespoons)

  • 1

    tablespoon minced ginger

  • ¼

    cup dry white wine, such as Chardonnay

  • 1

    teaspoon black pepper

  • ½

    cup diced napa cabbage kimchi

  • ¼

    cup kimchi juice (see Tip)

  • 3

    large egg yolks, at room temperature

  • ½

    cup grated Parmesan, plus more for serving

  • 1

    cup red spinach or regular spinach, thinly sliced

  • Gochugaru (Korean red-chile flakes), for sprinkling

Preparation

  1. In a large pot of salted water, cook pasta according to package directions until al dente. Before draining, reserve 1 cup pasta cooking water.
  2. Meanwhile, in a large deep skillet, melt the butter over medium heat, then add the shallot. Cook, stirring constantly, until translucent, 2 to 3 minutes. Add the garlic and ginger, and cook, stirring, until fragrant, about 1 minute more.
  3. Deglaze the skillet by adding the white wine and stirring to loosen any browned bits, and season with 2 teaspoons salt and the pepper. Let simmer until slightly reduced, about 1 minute.
  4. Slip the kimchi into the skillet and cook until the cabbage is slightly wilted, 1 to 2 minutes. Add the cooked pasta and toss well to coat.
  5. Once the pasta is incorporated, remove from the heat, add the kimchi juice, egg yolks and cheese, and toss vigorously to coat the pasta. If the pasta seems dry, add some reserved pasta cooking water. Divide among four bowls and top with the spinach, more Parmesan and a sprinkle of gochugaru.

Dining and Cooking