Main ingredients 🥩
fusillisausagesour kimchiegg yolkgrated cheese
Fabri's Kimchi Carbonara Fusilli
A rich and refreshing authentic Italian-style fusilli pasta tailored to Korean tastes, using sour kimchi and sausage.
🙋 Recommended for
- ⭐ Those who want to enjoy a rich yet refreshing carbonara without the greasiness
- ⭐ Those who want to transform leftover sour kimchi into a unique and sophisticated dish
Ingredients needed 🛒2 servings
- 2 servings fusilli pasta
- 2 sausages
- an adequate amount of sour kimchi
- 4 egg yolks
- 50g grated cheese
- generous amount of black pepper
- pinch of salt
- adequate amount of pasta water
Recipe 🍳
- Add salt to boiling water and cook the fusilli until al dente.
- Cut the sausages into bite-sized pieces and finely chop the sour kimchi with scissors.
- In a bowl, combine 4 egg yolks, 50g grated cheese, and a generous amount of black pepper, and mix well to form a thick sauce paste.
- In a heated pan, sauté the prepared sausage and sour kimchi until golden.
- Once the kimchi and sausage are sufficiently sautéed, add a little pasta water and let it simmer until slightly reduced.
- Add the cooked fusilli to the pan and toss well with the other ingredients.
- Turn off the heat or let the pan cool slightly, then pour in the sauce paste and quickly toss for about 3 minutes to prevent the eggs from scrambling.
- Plate the pasta, top with the remaining sausage and kimchi garnish from the pan, and finish with extra black pepper.
- Cook the fusilli; finely chop the sausage and sour kimchi, then sauté in a pan.
- Mix egg yolks, grated cheese, and black pepper to make a sauce paste in advance.
- Add pasta water and the cooked pasta to the sautéed ingredients, turn off the heat, then gently toss with the paste.
Cooking tips 💡
- When adding the sauce paste, if the heat is on or the pan is too hot, the eggs will cook and scramble, so be sure to turn off the heat and use residual heat to mix.
- Using fusilli allows the savory sauce to seep into the twisted crevices of the pasta, enhancing the depth of flavor.
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