Recipes

Kimchi Bacon Pasta

by StudioLink Recipe.
July 22, 2026
View the Studiolink
@foodierandy

EASY MEALS FOR 2, EP. 9 Creamy Kimchi Bacon Pasta Ingredients * 200g thicc cut bacon, diced * 105–110g onion, finely diced (about 1 medium onion) * 16g garlic, minced (about 4 cloves) * 150g kimchi, chopped ( about 1 cup ) * 150g spaghetti (or pasta of choice) * 1 tbsp gochujang * ¾ cup (180mL) heavy cream * ¼ cup grated Parmesan cheese * ¼ cup reserved pasta water, plus more as needed * Salt and black pepper, to taste Instructions 1. Cook the pasta * Bring a large pot of salted water to a boil. * Cook the spaghetti until al dente according to package directions. * remove the Pasta ( avoid overcooking) and reserve the pasta water 2. Render the bacon * In a large skillet over medium heat, cook the bacon until it begins to crisp and releases its fat. * You don’t need to render all the fat, just enough to coat the pan. * Remove the bacon and set aside, leaving the bacon fat in the skillet 3. Sauté the aromatics * Add the onion to the skillet and cook for 3–4 minutes until softened. * Stir in the garlic and cook for 30 seconds until fragrant. 4. Cook the kimchi * Add the chopped kimchi and cook for 2–3 minutes. * Stir in the gochujang and cook for another minute. 5. Make the sauce * Pour in the heavy cream and bring to a gentle simmer. * Stir in the Parmesan cheese. * Season with black pepper and add salt only if needed 6. Combine * Add the cooked pasta and reserved bacon back to the skillet. * Toss until everything is evenly coated. * Add reserved pasta water as needed to loosen the sauce and help it cling to the pasta. #creatorsearchinsights #pasta #dinnerideas #bacon #kimchi

♬ Venus and Flower - Austin Farwell

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Foodie Randy

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EBT Friendly: Approximately 88%

Total Time: 30 Minutes

This creamy kimchi bacon pasta combines smoky, crisp-edged bacon with tangy kimchi and spicy gochujang in a rich Parmesan cream sauce. Every strand of spaghetti is coated in the silky orange sauce for a bold, comforting dinner with savory Korean-inspired flavor.

Estimated Nutrition Per Serving

Calories: 785  Protein: 27g  Carbs: 57g Fat: 50g

Ingredients:

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  •   200 g thick cut bacon (diced)
  •   105-110 g onion (finely diced)
  •   16 g garlic (minced)
  •   150 g kimchi (chopped)
  •   150 g spaghetti
  •   1 tbsp gochujang
  •   3/4 cup heavy cream
  •   1/4 cup parmesan cheese (grated)
  •   1/4 cup reserved pasta water (plus more as needed)
  •   salt (to taste)
  •   black pepper (to taste)
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Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

  1. Bring a large pot of generously salted water to a boil. Add the SPAGHETTI and cook until al dente according to the package directions.
  2. Before draining, reserve at least ¼ cup of the PASTA WATER. Drain the spaghetti promptly to prevent it from overcooking.
  3. Place a large skillet over medium heat. Add the diced BACON and cook until it begins to crisp and releases enough fat to coat the bottom of the pan.
  4. Transfer the bacon to a plate, leaving the rendered bacon fat in the skillet.
  5. Add the finely diced ONION to the skillet. Cook for 3–4 minutes, stirring occasionally, until softened and lightly golden.
  6. Stir in the minced GARLIC and cook for about 30 seconds, just until fragrant.
  7. Add the chopped KIMCHI and cook for 2–3 minutes, allowing some of the moisture to evaporate and the flavors to deepen.
  8. Stir in the GOCHUJANG and cook for 1 minute, stirring constantly so it evenly coats the kimchi and aromatics.
  9. Pour in the HEAVY CREAM and bring the mixture to a gentle simmer. Avoid boiling the sauce aggressively.
  10. Stir in the grated PARMESAN CHEESE until melted and the sauce becomes smooth, thick, and creamy.
  11. Season with BLACK PEPPER. Taste before adding salt because the bacon, kimchi, gochujang, and Parmesan already contain salt.
  12. Add the cooked spaghetti and reserved bacon to the skillet. Toss thoroughly until every strand is coated in the kimchi cream sauce.
  13. Add the reserved pasta water a little at a time, tossing continuously, until the sauce loosens slightly and clings smoothly to the noodles.
  14. Remove the skillet from the heat and serve immediately while the sauce is creamy and the bacon remains crisp.

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