Creamy, cheesy, smoky, and a little spicy, this Kimchi Bacon Carbonara is an easy fusion pasta that combines the richness of carbonara inspired pasta with the bold, tangy flavor of kimchi. Thin spaghetti gets coated in a creamy Parmesan sauce with crispy bacon, sautéed onions, garlic, kimchi, and kimchi juice for a pasta that is rich and comforting without being one note.

Kimchi and bacon are such a good combination because the acidity and spice from the kimchi cut through the richness of the bacon and cream. A splash of soy sauce adds another layer of savory umami flavor, while plenty of Parmesan melts into the sauce and helps everything cling to the noodles. You get a little bit of smoky, spicy, tangy, creamy, and cheesy flavor in every bite.

And then there is the completely optional but ridiculously fun part: tossing the Kimchi Bacon Carbonara inside a cheese wheel. I use a torch and a little vodka to soften and melt the surface of the cheese before adding the finished pasta and tossing everything together. The hot noodles pick up another coating of melted cheese from the wheel, making the carbonara even cheesier while creating a restaurant style presentation at home.

But you absolutely do not need a cheese wheel to make this recipe. The entire Kimchi Bacon Carbonara is cooked and finished in a pan, so the cheese wheel is only an optional final step. Without it, you still get the same creamy, cheesy kimchi bacon pasta. Whether you make the easy stovetop version or go all out with the cheese wheel, this is the kind of cozy fusion pasta you’ll want to make whenever you’re craving something creamy, spicy, and packed with umami.

Ingredients You’ll Need

Thin spaghetti: Thin spaghetti cooks quickly and gives you plenty of surface area for the creamy kimchi sauce to cling to. Regular spaghetti also works.

Boiling water: Used to cook the pasta. Make sure to reserve some pasta water before draining in case you need to loosen the sauce.

Bacon: Adds smoky, salty flavor and crispy texture. The rendered bacon fat also creates a flavorful base for sautéing the aromatics.

Heavy cream: Creates the rich and silky base of this carbonara inspired sauce.

Butter: Adds richness and helps create a glossy sauce.

Kimchi: The star of the fusion element. Kimchi adds spice, acidity, texture, and fermented umami that balances the richness of the cream and bacon.

Kimchi juice: Don’t throw away that liquid in the kimchi container! Kimchi juice adds even more tangy, spicy flavor to the cream sauce and gives it a beautiful color.

Onion: Adds sweetness and savory flavor as it cooks down with the bacon.

Garlic: Adds aromatic flavor and pairs especially well with the bacon, kimchi, and Parmesan.

Soy sauce: A small amount boosts the savory, umami flavor of the sauce without overpowering the pasta.

Gochujang: Adds a savory, slightly sweet heat and fermented depth to the creamy sauce. It also gives the carbonara a richer red color and helps bring the Korean inspired flavors together.

Gochugaru: Korean red pepper flakes that add another layer of warmth and chili flavor without overpowering the dish. It complements the kimchi and gochujang while letting you easily adjust the spice level.

Salt: Used to season the pasta and adjust the final sauce to taste. Go lightly at first since bacon, soy sauce, Parmesan, and kimchi are already salty.

Parmesan cheese: Melts into the cream sauce for nuttiness, saltiness, and plenty of cheesy flavor.

Chives: A fresh finishing touch that adds color and mild onion flavor.

Optional Cheese Wheel Finish

Hard cheese wheel: Any suitable hard cheese wheel can be used to create the dramatic restaurant style finish. The pasta is tossed directly inside the softened wheel for an additional coating of cheese.

Vodka: A small amount can be used to help soften the surface of the cheese when preparing the wheel.

Kitchen torch: Used carefully to warm and soften the interior surface of the cheese wheel.

Substitutions and Variations

• Thin spaghetti: Substitute regular spaghetti, linguine, fettuccine, bucatini, or another long pasta.
• Bacon: Try pancetta for an Italian inspired variation, or use another smoky protein you enjoy.
• Heavy cream: Half and half can make the sauce lighter, although it won’t be quite as rich or thick.
• Parmesan: Pecorino Romano can be used for a sharper, saltier flavor, or use a combination of the two.
• Kimchi: Use your favorite cabbage kimchi. A well fermented kimchi will give the pasta a stronger tangy flavor.
• Chives: Green onions are an easy substitute and pair especially well with the kimchi.
• Less spicy: Reduce the amount of kimchi juice and use a milder kimchi.
• Spicier: Add extra kimchi juice, chopped kimchi, gochugaru, or chili flakes.
• No cheese wheel: Skip it! The pasta is completely finished in the pan, so the wheel doesn’t change the core recipe.

Frequently Asked Questions

Is this an authentic carbonara?

No. Traditional Italian carbonara is typically made with eggs, hard cheese, cured pork, and black pepper rather than heavy cream. This Kimchi Bacon Carbonara is a fusion recipe inspired by the creamy, cheesy flavors people associate with carbonara, with kimchi and soy sauce added for a Korean inspired twist.

Do I need a cheese wheel?

Not at all. The cheese wheel is purely an optional finishing step that adds extra cheese and makes the presentation really fun. The pasta itself is completely cooked and finished in the pan.

What does kimchi carbonara taste like?

It’s creamy, savory, smoky, tangy, cheesy, and slightly spicy. The acidity of the kimchi helps balance the richness of the bacon, heavy cream, butter, and Parmesan.

Can I use really sour kimchi?

Yes! Well fermented kimchi works especially well in a rich pasta because its stronger acidity helps cut through the creamy sauce. Taste your kimchi juice before adding it so you can adjust the amount based on how sour and salty it is.

Why should I save my pasta water?

The starch in pasta water helps loosen the sauce while keeping it creamy. If your carbonara becomes too thick after adding the Parmesan, stir in a splash of reserved pasta water until it reaches your preferred consistency.

Will the heavy cream curdle when I add kimchi juice?

Because kimchi juice is acidic, add it gradually and keep the heat controlled. Avoid aggressively boiling the cream after adding the kimchi juice.

What kind of cheese wheel should I use?

A large hard cheese wheel suitable for tossing hot pasta works best. Parmesan style hard cheeses are a natural pairing with this recipe. The cheese wheel isn’t required and is primarily used to give the finished pasta another coating of cheese.

Can I make Kimchi Bacon Carbonara ahead of time?

It’s best served immediately. Creamy pasta sauces thicken as they cool, and freshly cooked pasta will have the best texture. If reheating leftovers, add a small splash of cream, milk, or water while gently warming the pasta.