• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy World Cuisine logo
  • About
  • Recipes
  • Health and Diet
  • SUBSCRIBE
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Health and Diet
  • Contact
  • About
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×
    Home » Mains » Pasta, Rice and Casseroles » Kimchi Pasta with Bacon

    Kimchi Pasta with Bacon

    Published: Dec 4, 2014 · Modified: Jul 26, 2024 by HWC Magazine · 35 Comments

    Jump to Recipe Jump to Video Print Recipe
    kimchi pasta with bacon on top on a black plate.

    Dinner in less than 30 minutes - never tasted so good! Well don’t take our word for it. Hop into the kitchen and let’s make a deliciously spicy, smoky, and Creamy Kimchi Pasta with Bacon today.

    It’s hands down one of THE BEST Korean-Italian fusion recipes and it’s easy to prepare. Long slurping spaghetti noodles are tossed in with stir fried mushroom, a dairy free creamy kimchi and gochujang sauce and topped with crispy bacon.  It's the perfect east meets west comfort food!

    Swirls of dairy free kimchi pasta on a fork with mushrooms and crispy bacon.

    This Korean noodle recipe is inspired by a guest post shared on Healthy World Cuisine from our dear friend at the Foodie Baker.  However, now it’s lightened up to get EXTRA creamy pasta without lactose or extra fat. It’s creamy, tangy, spicy with an explosion of umami “funky” flavor. Your taste buds won’t know what hit them.

    Serve Korean spaghetti with an Italian tomato cucumber salad or spicy cucumber refrigerator pickles and enjoy. Ok, let’s get cracking in the kitchen!

    Main Ingredients

    Ingredients to make Korean-Italian fusion pasta recipe.

    Kimchi, but of course, right?

    This fermented spicy and sour side dish, kimchi, is served at every Korean meal. It’s packed with healthy probiotics and the is star of this Korean hot noodle recipe and spicy salmon patties. If you don’t eat a metric ton of kimchi every day, try Jongga Spicy Napa Cabbage Kimchi from Korea in these shelf stable small packets.

    This post is not sponsored in any way but love this idea of having fresh fermented kimchi ready and on hand in small serving sizes. Then, you don’t have to worry that it will be eaten before it expires.

    Pasta

    We used simple dried Italian spaghetti, like we used in our Spaghetti and Meatballs recipe, because we love slurping long noodles. You can easily exchange them with any noodles you have on hand like soba, udon, ramen, egg noodles or your favorite gluten free pasta. Try shirataki noodles or even zucchini zoodles to keep this recipe low in carbohydrates.

    Gochujang Paste

    This thick red Korean chili paste is spicy, savory, lightly sweet and has that addictive pop of funky umami flavor. The main ingredients of gochujang paste are Korean red chili flakes (ground gochugaru), glutinous rice flour (sweet rice powder), fermented soybean powder and salt. Depending on the brand, gochujang paste can be mild, slightly hot, medium hot, very hot or even dragon breathing hot - so check the label before purchase.

    The crimson red paste comes in a resealable container. Once it is opened, it can be stored in the refrigerator for up to one year. That gives you plenty of time to make these Korean spicy noodles on repeat or try our kimchi fried rice and Korean Balls. If you need to stay gluten-free, choose one of the few gluten-free varieties on the market.

    Our suggestion is to start out with just a teaspoon and add more to taste. If you need a substitute for gochujang paste, you can mix equal parts of miso paste, sriracha sauce and sugar.

    Non-Dairy Creamer vs Regular Heavy Cream

    We used Nutpods original unsweetened coffee creamer made with almonds and coconuts to make the kimchi pasta extra creamy without dairy.  We are lactose intolerant and wanted to lighten up the recipe.  If you are okay with eating dairy, heavy cream makes this pasta extra creamy.  However, it does come with a lot of extra calories and fat.

    Heavy Cream – 1 cup has 821 calories and total fat 86 grams.

    Nutpods unsweetened Coffee Creamer – 1 cup has 160 calories and total fat 16 grams.

    Holy cow! Right? That is exactly why we used the starch from the pasta water and ½ cup less cream.  This creamy kimchi pasta has a luxurious mouthfeel but is gentler on the waistline.   

    Extra Flavor Ingredients      

    Mushrooms – You can use any mushrooms you like such as baby portabella, button mushrooms, shiitake and more or leave them out.

    Bacon – According to teenagers, bacon belongs in its own food group. We could not agree more. You are going to love the smokey, savory flavor that bacon grease brings to the kimchi pasta sauce.

    Seasonings – salt, pepper and if desired a dash of sugar to balance the sour flavors.

    How to Make Kimchi Pasta with Bacon

    Boiling spaghetti noodles and frying up crispy bacon.
    • Boil Pasta in salted water until just before al dente.
    • While the pasta is cooking, pan fry bacon until crispy and remove from pan to drain.
    Pan frying onions and mushrooms in bacon fat.
    • Add onion to the pan and pan fry along with approximately one tablespoon of the remaining bacon fat until translucent.
    • Now, add the chopped onions, mushrooms, and garlic. Stir fry until lightly golden brown.
    Adding kimchi, gochujang and pasta to the pan.
    • Add in chopped kimchi and fry for a minute or two.
    • Next, add the ½ cup pasta water, gochujang paste, almost cooked pasta, salt, and pepper to taste.  Simmer until half reduced.
    Showing the dairy free Korean sauce thicken with the noodles and the finished fusion dish.
    • Stir in non-dairy cream or heavy cream until lightly thicken. The kimchi cream pasta sauce will thicken as it sits.
    • Top with crispy bacon and green onions. Enjoy!

    Optional Toppings & Additions

    • Parmesan cheese (if no lactose issues) or Nutritional Yeast into the sauce or as a garnish on top.
    • Zucchini, roasted sweet mini peppers or veggies of choice.
    • Top with sesame seeds, homemade furikake seasonings or dried nori.
    • Sliced green onions.

    Variations of Italian-Korean Spaghetti

    Vegan – Hold the bacon and exchange the bacon fat render with olive oil. Use a dairy free cream alternative. More about this below.

    Vegetarian – Add ⅓ cup parmesan cheese to either the creamy kimchi sauce or grate on top as a garnish. Hold the bacon and use olive oil to stir fry the aromatics.

    Full Fat Option – Use one full cup of heavy cream and hold the pasta water.

    Lower Fat and Calorie Option – Use ½ cup pasta water and ½ cup non-dairy creamer.

    Extra Spicy – Increase kimchi up to 8 ounces and use 1 full tablespoon of gochujang sauce.

    Less Spicy – Decrease the amount of kimchi to 5 to 6 ounces or less. Reduce the gochujang paste down to your desired heat level or hold it all together. Add a pinch of sugar (about 1 teaspoon) to help round out the sour and spicy notes.

    Dairy free creamy kimchi pasta with bacon on top in a black Asian plate.

     Recipe Hacks

    • Review the directions on your pasta package. Boil the noodles until just before al dente. For example, the directions on our dried spaghetti box said to cook them between 9 to 11 minutes for al dente noodles.  So, we removed them from the boiling water at the 8-minute mark. The reason being is that the noodles will cook a little bit longer in the sauce. You don’t want to over cook them.
    • Salt the pasta water well. Please pick a large enough pot to cook the pasta. A good rule is to add one liter of water for every 100 grams of pasta. If you are making the recipe for 2, that is about 8 cups of water.
    • Chop, slice and prep your ingredients before you start.
    • Time the boiling of the noodles to be completed by the time it is ready to add them to the sauce.
    • Use the time while the pasta is boiling to fry up the bacon and start on the sauce.
    • Keep the bacon crispy and add to the top of the dish. Don’t add it to the sauce. “I like my bacon soft, fatty and added to the sauce – said no one ever!”
    • If you like your recipes milder, start with a half a teaspoon of gochujang paste or none as the kimchi has a kick.  Then, add more to taste after you add the cream and noodles. It is easier to add spice than to take it away.
    • Save the pasta water for the recipe and/or loosen the pasta back up if it starts to get cold.
    • The kimchi pasta sauce will thicken as it sits.
    Creamy Korean noodles tossed with mushrooms.

    Storage and Reheating Directions

    Creamy kimchi pasta with bacon can be stored in a covered container in the refrigerator for up to 3 days or up to 2 months in the freezer. Reheat on the stovetop over medium heat and add a little water or cream to help loosen the sauce back up. You can also reheat in the microwave in a microwave safe bowl.

    Frequent Asked Questions (FAQ’s)

    How to Fix Noodles That Are Too Spicy?

    We have all been there! Maybe you added way more gochujang paste or kimchi than you intended and your noodles are way too spicy. Don’t worry! Try these easy hacks to get the recipe to your desired heat level.
    1) Add more dairy or non-dairy creamer to tame the heat.
    2) Try adding a teaspoon at a time of sugar or sugar alternative.
    3) Add more pasta noodles to absorb the spicy flavor.

    What are some easy heavy cream substitutes?

    Half and half with butter – with a ratio of ¾ cup and ¼ cup melted butter blended until thick.
    Coconut milk or coconut cream in a can but this imparts a coconut flavor to any recipe.
    Milk or dairy free milk alternative and cornstarch – with a ratio of 3 tablespoons of cornstarch to 1 cup milk. Remember, it will not thicken the sauce until the liquid comes up to 95-100°C (203-212°F).
    Milk and oil – with a ratio of ⅔ cup milk or dairy alternative to ⅓ cups oil and you will need to put it in the blender until it thickens.
    Non-Dairy Creamer, like Nutpods, or even heavy cream powder will also work.

    How to make creamy kimchi pasta lower in carbs

    Swap regular or gluten-free pasta for zucchini zoodles or shirataki noodles or to keep lower in carb.

    We hope you enjoy this quick and easy dairy free creamy kimchi pasta with crispy bacon as much as our family does. It’s the perfect dinner solution when you are short on time but want something flavorful and comforting.

    More EASY Pasta and Noodle Recipes

    • Spinach pesto pasta topped with bacon.
      Speedy Spinach Pesto Pasta
    • Vegan Kabocha Truffle Pasta
    • Camote Bihon (Sweet Potato Noodles)
    • Huge bowl of Beef Noodles with Spicy XO sauce on a black plate.
      Beef Noodles with Spicy XO Sauce

    Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

    Swirls of dairy free kimchi pasta on a fork with mushrooms and crispy bacon.

    Kimchi Pasta with Bacon

    Creamy Kimchi Pasta with Bacon is the ultimate less than 30 minute Korean-Italian fusion recipe! Slurpy noodles, mushrooms, dairy-free spicy kimchi sauce & crispy bacon. The ultimate comfort food mashup.
    5 from 3 votes
    Print Pin Rate
    Course: Mains
    Cuisine: Italian, Korean
    Diet: Low Lactose
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 2 large bowls
    Calories: 623kcal
    Author: HWC Magazine

    Equipment

    • large pot
    • large skillet

    Ingredients

    • 6 ounces dry pasta 150 to 180 grams of pasta of choice (we used regular spaghetti noodles)
    • salted water to boil pasta
    • 4 strips bacon
      chopped
    • ½ cup onion
      peeled and chopped
    • 2 cloves garlic peeled and minced
    • 4 ounces mushrooms
      sliced (about 113 grams)
    • salt and pepper to taste (optional)
    • ¾ cup kimchi
      fermented and chopped
    • ½ cup pasta water (reserved from cooking pasta plus a little extra)
    • ½ tablespoon korean red pepper paste (gochujang) (Start out with 1 teaspoon and increase up to your desired heat level.)
    • ½ cup non-dairy creamer We used Nutpods. OR use heavy cream (if no dairy or lactose issues)
    • 1 teaspoon sugar
      or sugar alternative - to taste (optional)
    • 2 spring onions freshly chopped for garnish (optional)
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Boil a large pot of water and season with salt. Following the directions on the pasta box, cook the pasta until just before al dente (pasta will finish cooking in the sauce).
    • Heat a frying pan over medium heat. Dice the bacon and cook it over medium to medium-low heat, until the fat has rendered and the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Drain the bacon fats until there is about 1 tablespoon of bacon fat left in the skillet.
    • Add in the chopped onion and sauté over medium heat until onion has softened and became translucent. Add in the garlic and mushrooms and sauté until mushrooms have softened. Salt and pepper to taste.
    • Add in kimchi, gochujang and ½ cup reserved pasta water. Bring to a boil then lower the heat to a simmer. Simmer until the sauce has reduced by half, stirring occasionally.
    • Stir in non-dairy creamer (or heavy cream if no lactose issues) and taste. If it's too spicy, add in a little sugar. Add in pasta, heat through for a minute and stir well. The sauce will thicken as it sits. (*Note Below)
    • Serve, sprinkled with the crispy bacon and chopped spring onions.

    Video

    Notes

    Recipe Notes
    • Review the directions on your dried pasta package. Boil the noodles until just before al dente. For example, the directions on our dried spaghetti box said to cook them between 9 to 11 minutes for al dente noodles. So, we removed them from the boiling water at the 8-minute mark. The reason being is that the noodles will cook a little bit longer in the sauce. You don’t want to over cook them.
    • Salt the pasta water well. Please pick a large enough pot to cook the pasta. A good rule is to add one liter of water for every 100 grams of pasta. If you are making the recipe for 2, that is about 8 cups of water.
    • Chop, slice and prep your ingredients before you start.
    • Time the boiling of the noodles to be completed by the time it is ready to add them to the sauce.
    • Use the time while the pasta is boiling to fry up the bacon and start on the sauce.
    • Keep the bacon crispy and add to the top of the dish. Don’t add it to the sauce. 
    • If you like your recipes milder, start with a half a teaspoon of gochujang paste or none as the kimchi has a kick. Then, add more to taste after you add the cream and noodles. It is easier to add spice than to take it away.
    • We used non-dairy creamer Nutpods in place of heavy cream. If no dairy or lactose issues, you can use heavy cream. 
    • NOTE: The kimchi pasta sauce will thicken once you add the noodles back into the sauce to finish cooking for the last minute.
    • The sauce will also thicken as it sits. If too thick, add a teaspoon at a time of pasta water or water to thin it back out. 
    • If the sauce is too thin, continue cooking until the sauce reduces. 
    • The creamy kimchi pasta sauce will thicken as it sits.
    • To make gluten free just swap regular spaghetti noodles with a gluten free noodle of choice or try this recipe over zucchini noodles to keep it low carb. 
    Storage and Reheating
    Leftovers can be stored in a sealed container for up to 3 days in the refrigerator or frozen up to 2 months.  To reheat add a tablespoon of water to loosen the kimchi pasta back up again. Reheat on the stovetop or in microwave until warmed. 

    Nutrition

    Serving: 1bowl kimchi pasta | Calories: 623kcal | Carbohydrates: 79g | Protein: 20g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 557mg | Potassium: 716mg | Fiber: 5g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

    More Pasta, Rice and Casseroles

    • Kimchi Korean rice balls on a white plate coated in homemade furikake rice seasoning.
      Kimchi Korean Rice Balls
    • Cooked Instant Pot black rice pilaf in a wooden bowl with a wooden spoon.
      Instant Pot Black Rice Pilaf
    • Shrimp and sausage pasta in a flowered bowl with a green napkin.
      One Pot Shrimp and Sausage Pasta
    • 2 plates of gochujang rice topped with a sunny side up fried egg.
      Gochujang Fried Rice with Leftover Ham

    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Raymund says

      December 08, 2014 at 6:51 pm

      Nice to see Jasline here 🙂
      Very interesting recipe, it never came to my mind making something creamy and pair it with Kimchi, very creative.
      Nice recipe I bet that tasted amazing!

      Reply
    2. ashley says

      December 08, 2014 at 5:01 am

      This is my kind of meal!! Looks great. Have a wonderful trip!

      Reply
    3. Choc Chip Uru says

      December 06, 2014 at 10:09 am

      Take care my friend, we will see you when you come home 😀
      I really like Jasline's blog and her kimchi pasta looks wonderful! The flavours have a definite kick!

      Cheers
      Choc Chip Uru

      Reply
      • Jasline @ Foodie Baker says

        December 07, 2014 at 11:08 am

        Tbnk you Uru! 🙂

        Reply
    4. hotlyspiced says

      December 05, 2014 at 8:34 pm

      This is a great looking family meal. I haven't cooked much with kimchi but I'd better fix that as I'm seeing more and more recipes where kimchi is an ingredient. I'm sure this is a pasta dish everyone in my family would love - we're big fans of mushrooms xx

      Reply
      • Jasline @ Foodie Baker says

        December 07, 2014 at 11:07 am

        Hi Charlie! Thank you, I hope you will get to try it out soon and like it as much as we do! 🙂

        Reply
    5. Jasline @ Foodie Baker says

      December 05, 2014 at 3:15 pm

      Hi Adri, it's nice knowing you too! Thank you for the compliments!

      Reply
    6. Adri Barr Crocetti says

      December 05, 2014 at 6:21 am

      Hi Jasline, It is a pleasure to meet you,and this dish looks divine!

      Reply
    7. Maggie | Omnivore's Cookbook says

      December 05, 2014 at 5:28 am

      This one looks so delicious! it's interesting to add cream into kimchi but it sounds so delicious! Can't wait to try this trick soon! 🙂

      Reply
      • Jasline @ Foodie Baker says

        December 05, 2014 at 3:13 pm

        Hi Maggie, nice knowing you! It's quite an interesting and delicious combination, let me know how it goes when you've tried it out! 🙂

        Reply
    8. Eha says

      December 04, 2014 at 11:38 pm

      Hello Jasline - What a delightful fusion! Korea and 'kimchee' do go hand-in-hand but your dish is such fun! Will be tried soonest!! First: Bobbi: glad you are able to travel: all the very, very best!! Second: Jasline, although' I am 'working' in horrid circumstances [lightning strikes having wiped out all the phone/computer systems here] I hope to be able to travel to your site!!!

      Reply
      • Jasline @ Foodie Baker says

        December 05, 2014 at 1:23 am

        Hi Eha thank you, hope you will like it! Oh no I hope all the systems will "get well" soon!

        Reply
    9. Monica says

      December 04, 2014 at 5:07 pm

      This looks delicious! I wouldn't think to use kimchi this way so I'm glad for the suggestion. The bacon is a sure winner and I just want to grab that big bowl!

      Reply
      • Jasline @ Foodie Baker says

        December 05, 2014 at 1:13 am

        Thank you Monica!

        Reply
    10. kitchenriffs says

      December 04, 2014 at 4:52 pm

      Bam, travel safely! And have a great time, wherever you're going. Jasline, I totally love the idea of kimchi pasta! Never would have thought of this -- such an interesting dish. Thanks for a great guest post.

      Reply
      • Jasline @ Foodie Baker says

        December 05, 2014 at 1:16 am

        Hi John, thank you for the compliments! Hope you will have a chance to try it out!

        Reply
    11. nancyc says

      December 04, 2014 at 3:04 pm

      This looks so delicious! It has a lot of my favorite things in it–bacon, mushrooms, onions...must taste wonderful! 🙂

      Reply
      • Jasline @ Foodie Baker says

        December 05, 2014 at 1:11 am

        Thank you Nancy! 🙂

        Reply
    12. shashi @ http://runninsrilankan.com says

      December 04, 2014 at 2:39 pm

      Oh heavens - Jasline, Bobbie wasn't kidding when she said your pictures will make us wanna grab a mouthful - amazing photos - I so wish I had a scratch and taste monitor! What a wonderful dish - thanks so much for sharing!

      Reply
      • Jasline @ Foodie Baker says

        December 04, 2014 at 4:50 pm

        Hi Shashi, thank you so much for the compliments, glad you like the pasta!

        Reply
    13. Robyn Gleason says

      December 04, 2014 at 1:16 pm

      Hi Jasline, it's great to meet you! This dish is something I could devour every single day! I love that it's so quick and easy and the flavours and textures are fabulous. I'm off to visit your blog for more 🙂

      Reply
      • Jasline @ Foodie Baker says

        December 04, 2014 at 4:49 pm

        Hi Robyn, it's great knowing you too! 🙂 Have a great week ahead!

        Reply
    14. Jasline @ Foodie Baker says

      December 04, 2014 at 11:20 am

      Hi Bobbi, thank you so much for inviting me over to share a guest post! Have a safe trip and take care!

      Reply
      • Healthy World Cuisine (@bamskitchen) says

        December 05, 2014 at 2:56 pm

        Thank you for the wonderful post! This recipe is fantastic,my boys loved it and they like it spicy, of course. Wishing you a wonderful week. Let's touch base upon my return to Asia. Take care, BAM

        Reply
    15. Maureen | Orgasmic Chef says

      December 04, 2014 at 11:18 am

      Creamy kimchi pasta sounds SO good! I'm so glad you shared this with us. I love meeting new people.

      Reply
    Newer Comments »

    Primary Sidebar

    WELCOME

    Hi There!
    Are you ready to explore new culinary frontiers, eat healthier, and save time – Then, you have come to the right place. Join Healthy World Cuisine (HWC) Magazine and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Discover more about HWC Magazine →

    FOURTH OF JULY RECIPES

    3 no bake boozy cherry cheesecake jars topped with bourbon cherry compote on a white plate.

    No Bake Boozy Cherry Cheesecake Jars

    Tea smoked chicken legs on a plate garnished with oranges.

    Tea Smoked Chicken Legs

    Healthy summer salads with fruits displaying 5 different recipes.

    Healthy Summer Salads with Fruit

    Plate of deliciously grilled watermelon and cucumbers tossed in a Thai dressing on a white plate with a red and white polka dot napkin.

    Grilled Watermelon Salad (Thai Style + Video)

    SUMMER TIME FAVORITES

    4 ingredient keto okra on skewers grilling on a gas grill.

    Keto Grilled Okra with Tajín

    Black sesame nice cream in a scoop and in clear dish.

    Black Sesame Nice Cream

    Orange glazed air fryer salmon bites piled high on a black plate served with rice.

    Orange Glazed Air Fryer Salmon Bites

    3 no bake boozy cherry cheesecake jars topped with bourbon cherry compote on a white plate.

    No Bake Boozy Cherry Cheesecake Jars

    Footer

    ↑ BACK TO TOP

    • About
    • Sign Up! for emails and updates
    • Contact/Work with Us

    Copyright © 2011-2025 HEALTHY WORLD CUISINE Privacy Policy

    EXCLUSIVE MEMBER OF MEDIAVINE FOOD

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.