Kimchi Carbonara

Instructions

1. 1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente according to package directions, about 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining.
2. 2. While the pasta cooks, whisk together the egg yolks, grated Parmigiano-Reggiano, gochujang, and a generous amount of black pepper in a medium bowl until a smooth, thick paste forms. Set aside near the stove.
3. 3. Place the chopped bacon in a large cold skillet and turn the heat to medium. Cook slowly for 8-10 minutes, stirring occasionally, until the fat has rendered and the bacon is golden and crispy.
4. 4. Remove the crispy bacon bits with a slotted spoon and set aside on a paper towel-lined plate, leaving about 2 tablespoons of rendered fat in the skillet.
5. 5. Add the minced garlic and chopped kimchi to the hot bacon fat. Saute for 2-3 minutes until the garlic is fragrant and the kimchi is slightly caramelized. Reduce heat to low to keep warm.
6. 6. Drain the pasta and immediately add it to the skillet with the warm kimchi and garlic. Turn off the heat completely.
7. 7. Slowly pour about 1/4 cup of the reserved hot pasta water into the egg yolk mixture, whisking vigorously and constantly to temper the eggs. The mixture should become smooth and fluid.
8. 8. Pour the tempered egg sauce over the hot noodles in the skillet and toss quickly and thoroughly with tongs. The residual heat will cook the eggs into a creamy, glossy coating.
9. 9. If the sauce seems too thick, add another tablespoon or two of reserved pasta water until it reaches a silky consistency.
10. 10. Divide between two warm bowls. Top with the remaining crispy bacon, sliced green onions, toasted sesame seeds, and an extra grating of Parmigiano-Reggiano. Serve immediately.