Preparation

This recipe embraces culinary chaos. Kimchi's fermented funk and spicy kick replace the usual black pepper bite in carbonara, while adding acidity that cuts through the richness. The crispy rice (inspired by nurungji, the scorched rice from Korean stone pots) provides crunch and a nutty, toasted flavor.

The key is timing: everything comes together off-heat, using pasta water and residual heat to create the creamy, emulsified sauce. Work quickly and confidently.

Preparation

1. Bring a large pot of salted water to boil. Cook spaghetti until just al dente. Reserve 1 1/2 cups pasta water before draining.
2. While pasta cooks, whisk eggs, Pecorino, and plenty of black pepper in a bowl. Set aside.
3. In a large skillet over medium heat, cook pancetta until crispy. Add garlic and kimchi, cooking for 2-3 minutes. Remove from heat.
4. Add drained pasta to the skillet with pancetta and kimchi. Toss to combine.
5. Working quickly off-heat, add egg mixture and 1/2 cup pasta water. Toss vigorously until creamy and emulsified, adding more pasta water as needed. The residual heat will cook the eggs without scrambling them.
6. Add 2 tablespoons of kimchi liquid for extra tang. Taste and adjust seasoning.

Making Crispy Rice

1. Heat oil in a non-stick skillet over medium-high heat until shimmering.
2. Add rice, spreading it out. Press down with a spatula. Don't stir!
3. Cook for 4-5 minutes until the bottom is deeply golden and crispy.
4. Flip in sections (it will break apart—that's fine) and cook another 2-3 minutes.
5. Season with salt.

Serving

1. Plate the carbonara in shallow bowls.
2. Top with crispy rice, sliced scallions, and sesame seeds.
3. Serve immediately while the rice is still crunchy.