Kimchi cuts through the creaminess of the sauce and adds a little bit of spice that goes perfectly with the pasta. Give it a try, you won’t be sorry! Serves 2-3
- 300g dried pasta
- salt, to taste
- 184g Helen Browning’s Organic back bacon
- 1 onion
- 1 clove garlic
- 30g kimchi, diced
- 2 tablespoons unsalted butter
- 250ml double cream
- grated parmesan cheese
- Parsley or chives, chopped, for garnish
Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of the cooking water, then drain the pasta.
Meanwhile, dice the bacon, Finely chop the onion and grate the garlic.
Heat a large skillet over medium-high heat. Add the bacon and cook until crispy, 5–7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
Don’t clean the pan – just reduce the heat to medium, adding a splash of oil if needed, and cook onion until softened, 3–5 minutes. Add the garlic and kimchi and sauté until fragrant, about 2 minutes.
Add the butter and cream to the pan. Bring to a low simmer and cook until bubbling. Add the cooked pasta and toss until well coated.
Stirring constantly, gradually add the Parmesan cheese, mixing until melted. If the sauce gets too thick, add a little bit of the reserved pasta water as needed. Continue stirring until all of the cheese has been added and the sauce is creamy – check seasoning. Add some of the crispy bacon, reserving some for garnish, and stir to incorporate.
Divide the pasta between 2 serving bowls and top with the reserved bacon and scallions.
