Creamy Kimchi Pasta

Steps

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1. 1
   Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente.
   ▶ ≈4:02
2. 2
   Finely chop about half a cup of well-fermented kimchi; use the tender parts and reserve the tough stems for another use.
   ▶ ≈1:25
3. 3
   Thinly slice half an onion, thinly slice green onions (reserve some for garnish), chop 2–3 white button mushrooms, and slice 2 strips of bacon.
   ▶ ≈2:28
4. 4
   In a bowl, combine the chopped kimchi, 1 tbsp Korean chili pepper flakes, 1 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sugar to season the sauce.
   ▶ ≈3:25
5. 5
   Heat a large pan over medium-high heat with 1 tbsp olive oil; once hot, add the onion and some green onions and sauté for about 2 minutes until translucent.
   ▶ ≈4:17
6. 6
   Add the mushrooms and bacon and stir-fry for about 2 minutes.
   ▶ ≈4:45
7. 7
   Add the seasoned kimchi mixture and stir-fry for about 3 minutes, allowing the liquid to evaporate to develop deep flavors.
   ▶ ≈4:58
8. 8
   Reduce heat to medium, add 1¼ cups heavy cream, and simmer gently for 2–3 minutes until the sauce thickens.
   ▶ ≈5:18
9. 9
   Reduce heat to low, add 1 cup freshly grated Parmigiano-Reggiano, and stir well to combine.
   ▶ ≈5:26
10. 10
    Add the cooked pasta, toss well, increase heat to medium-high, and add about ¼ cup pasta cooking water, then toss again so the starch coats everything evenly.
    ▶ ≈5:54
11. 11
    Turn off the heat and taste the pasta; adjust salt as needed.
    ▶ ≈6:15
12. 12
    Plate the pasta in a serving bowl, top with a shake of black pepper and green onions, and finish with a sprinkle of Parmigiano-Reggiano.
    ▶ ≈6:29