Kimchi Pasta

Ingredients

• 6⅓ ozSpaghetticook al dente in salted water
• 5¼ ozKimchiwell-fermented, chopped
• 5 ozBacondiced, fried until crisp
• 2¾ ozOniondiced or sliced
• 2 clovesGarlicsliced, gently infused in oil
• 1 tbspgochujangfor heat and colour of the sauce
• 1 tbspOlive oilfor frying
• ½ ozButterstirred in to round off
• ½ cupCreamfor the creamy version (optional)
• 2 tbspkimchi juicefor acidity in the sauce (optional)
• 1 ozParmesangrated, to bind and garnish
• 1 tspSoy saucefor seasoning
• 1⅓ ozButton mushroomssliced, fried separately in butter (optional)
• 10½ ozTomatoripe, sliced; for the tomato version (optional)
• 3½ ozCanned tunadrained, instead of bacon (optional)
• Spring onionthinly sliced, as garnish
• Sesame seedstoasted, as garnish
• Parsleychopped or dried, as garnish
• Saltfor the pasta water and to taste
• Black pepperto taste

Method

1. Prep the ingredientsChop the kimchi, onion and bacon, and slice the garlic. If you're going for the creamy version, catch the kimchi juice as you go.
2. Cook the spaghettiBring a generous pot of salted water to the boil and cook the spaghetti for 7–9 minutes until al dente. Before draining, set aside a cup of the pasta water.
3. Crisp up the baconMeanwhile, render the bacon in a dry pan until crisp, lift it out and leave the rendered fat in the pan.
4. Soften garlic and onionSoften the garlic and onion in the bacon fat — or in the olive oil — over medium heat, without letting the garlic darken.
5. Fry the kimchiAdd the kimchi and fry for 3–5 minutes, until it has gone soft and deep in colour.
6. Build the gochujang sauceStir in the gochujang and let it cook briefly; for the creamy version, pour in the cream and kimchi juice and let it reduce for a minute or two.
7. Toss pasta in the sauceAdd the drained spaghetti along with the bacon and butter, scatter in the parmesan and add the pasta water a little at a time, tossing until the sauce comes together and coats the noodles.
8. Season to tasteSeason to taste with salt, pepper and soy sauce.
9. Plate and garnishServe on warmed plates and finish with parmesan, sesame seeds, sliced spring onion or parsley.

Tips and variations

Leave out the meat and you have a pared-back version built on nothing more than garlic, olive oil, kimchi and parmesan; drained canned tuna and sausage also stand in well for bacon, seasoned with chilli flakes and perilla oil. For the tomato version, reduce fresh tomatoes with cream and basil and skip the bacon altogether. Mushrooms fried in butter, peppers cooked along with the onion, or a little mozzarella for garnish all widen the plate — and if your kimchi is very sour, a pinch of sugar brings it back into balance. Take it straight from the pan to the plates, while the sauce is still glossy.