Creamy Kimchi Pasta with Pancetta and Peas
This creamy kimchi pasta with pancetta and peas is a quick 20 minute dinner packed with spicy, smoky, umami flavour. An easy twist on viral kimchi pasta.
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Ingredients
- 350 grams pasta
- 200 grams pancetta diced
- 1 onion
- 3 cloves garlic
- 2 tablespoons kimchi
- 200 grams frozen peas
- 100 ml double cream
- 40 grams 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 Facts
Creamy Kimchi Pasta with Pancetta and Peas
Amount per Serving
Calories
717
% Daily Value*
Fat
33
g
51
%
Saturated Fat
14
g
88
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
12
g
Cholesterol
70
mg
23
%
Sodium
559
mg
24
%
Potassium
519
mg
15
%
Carbohydrates
79
g
26
%
Fiber
6
g
25
%
Sugar
7
g
8
%
Protein
25
g
50
%
Vitamin A
865
IU
17
%
Vitamin C
23
mg
28
%
Calcium
151
mg
15
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave with a splash of water or cream to loosen the sauce. Because of the cream, this dish is definitely best fresh, but leftovers are still very good.