1/2 lb spaghetti
1 tbsp salted butter
2-3 slices bacon (beef, turkey or plant-based bacon)
1 tbsp yellow onion or small shallot, minced
1 tbsp garlic, minced
1-2 baby portobello or shiitake mushrooms, diced
3/4 cup milk or heavy cream (plant-based or lactose-free works too)
1/2 cup diced kimchi
1/4 cup kimchi juice (if there isn't any, that's fine)
1 large egg yolk, at room temperature
2 tbsp grated parmesan cheese, plus more for serving
salt and pepper, to taste
1 stalk green onion, chopped to garnish
Vegan alternative: substitute any animal product with plant-based alternatives.
In a large pot of salted water, cook the pasta according to the package directions until pasta is al dente. Before draining, reserve 1 cup of pasta water.
In a large skillet/ pan, put on medium heat and heat up the pan. Then add some oil and your bacon or bacon alternative. Once the bacon is cooked, remove it from the pan and discard the grease.
Add a small amount of oil, then your onions. Cook, stirring constantly, until translucent, for about 2-3 minutes. Then add your garlic and mushrooms and cook, stirring until fragrant, for about 1 minute more.
Deglaze your skillet by adding the milk, stirring to loosen any of the browned bits, then season with salt and pepper. Let it simmer on low until slightly reduced, for about 1 minute.
Add your kimchi into the skillet and cook for about 1-2 minutes. Then add in your cooked pasta and toss well to coat, adding in your butter and again stir well.
Once the pasta is incorporated, remove from the heat, and add the kimchi juice, egg yolk, cheese, and bacon, and toss until all is well coated. If the pasta seems dry, add some of your reserved water (adding a little at a time so it doesn't become too thin).
Plate the pasta and top with some parmesan and chopped green onions. Enjoy!!