Kimchi pasta is a viral sensation for a reason – it’s umami packed full of flavour. And this creamy kimchi and pea pasta hits all the right notes.
Kimchi is a Korean side dish, usually made from fermented cabbage and containing chilli. It’s powerful in flavour – and that’s why it’s so perfect in this pasta dish.
Kimchi works exceptionally well with smoky bacon (or pancetta, as I’ve used here), and that – with the cream – makes the popular dish. I’ve added peas, for their sweetness and freshness. They add a lovely balance to the dish (as well as some extra vitamins!), making this a meal you can eat any time!
Love this recipe? Why not take a look at these 22+ of the Best Creamy Pasta Recipes.
The Ingredients
- Pasta – use any pasta you like. This works just as well with spaghetti as it does with rigatoni, which is what I used.
- Pancetta – smoked pancetta is salty and full of umami flavour, which complements the kimchi so well. You can switch for smoked bacon, but make sure that you use a good quality one.
- Onion and garlic – of course, these add plenty of flavour and give it that Italian flavour that ensures it feels like a pasta dish. If you’re in a hurry, though, you can omit them.
- Kimchi – use your favourite kimchi. Top tip – kimchis from the refrigerated section of the supermarket are – on the whole – better quality than those from the jarred section. They are likely to have fewer additives and be more traditionally made.
- Frozen peas – for that sweet hit. You could also use sugar snap peas.
- Double cream – double cream (or heavy cream) is needed here for that delectable consistency. Single cream will be watery.
- Parmesan – or any other hard Italian cheese, to finish the dish off.
Creamy Kimchi and Pea Pasta
A delicious, creamy pasta dish with kimchi, pancetta, peas and Parmesan.
Ingredients
- 350 g pasta
- 200 g pancetta diced
- 1 onion
- 3 cloves garlic
- 2 tablespoons kimchi
- 200 g frozen peas
- 100 ml double cream
- 40 g grated parmesan
Instructions
- Bring a large pot of water to the boil. Add the pasta and cook according to packet instructions. Drain and leave to one side, reserving one cup of the cooking water.
- Meanwhile, add the pancetta to a large saucepan or frying pan. Cook over a medium heat, stirring frequently, until the fat has been released.
- Peel and finely chop the onion and garlic. Add to the pan with the pancetta and cook for another 2-3 minutes.
- Add the kimchi and frozen peas. Stir, then add the reserved pasta water. Cook for 3 minutes, until the peas are cooked.
- Pour in the cream. Bring to a simmer, then taste and season with salt and pepper as required. Add the pasta and Parmesan. Turn off the heat, stir and leave to sit for 2 minutes before serving.
Video
Nutrition
Calories: 717kcalCarbohydrates: 79gProtein: 25gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 70mgSodium: 559mgPotassium: 519mgFiber: 6gSugar: 7gVitamin A: 865IUVitamin C: 23mgCalcium: 151mgIron: 2mg
Tried this recipe?Let us know how it was!
More creamy pasta dishes to enjoy:
- Creamy Courgette Pasta
- Creamy Pesto Pasta Bake
- Creamy Pasta With Potato Sauce
- Creamy Chicken and Bacon Pasta
- 15 Minute Creamy Garlic Mushroom Pasta
- 4 Ingredient Pea and Cream Cheese Pasta
- Chorizo and Halloumi Pasta
Kimchi and pancetta are a match made in heaven!! This pasta recipe is quick to make and full of umami flavour- you will love it