Kimchi Pasta with Chorizo Breadcrumbs
Servings 6
Ingredients
Chorizo breadcrumbs
- 2 ounces chorizo cured
- 1 tablespoon oil
- 1 cup fresh breadcrumbs
Kimchi pasta
- 1 tablespoon butter
- 2 cups kimchi chopped with its juices
- 1 tablespoon gochujang
- 1 cup coconut milk
- 1 pound spaghetti
- ½ cup reserved pasta water
- 1 tablespoon butter
- ½ cup grated parmesan plus extra for serving
- 6 large poached eggs
- ⅓ cup chopped scallions
Instructions
- Make the chorizo breadcrumbs. Chop the chorizo into small chunks. Heat 1 tablespoon of oil in a saute pan over medium heat. Add the chorizo and saute until browned, about 3-4 minutes. Add the breadcrumbs and stir to combine. Continue to cook until the breadcrumbs become golden brown. Remove from heat and drain the chorizo breadcrumbs on paper towels.
- Melt 1 tablespoon of butter in a large saute pan over medium heat. Add 2 cups chopped kimchi with its juices in the pan and saute until caramelized, about 5 minutes. Add gochujang, stirring to combine. Add coconut milk and simmer for 5 minutes.
- Cook spaghetti according to directions on package. Drain the pasta, reserving 1 cup pasta water.
- Add the pasta to the kimchi sauce along with ½ cup pasta water, ½ cup grated parmesan, and butter. Stir to combine and season with salt and pepper. If the pasta sauce is too thick, add additional water.
- Portion the pasta into bowls and top with a poached egg and chopped scallions. Top with extra parmesan if desired. Serve immediately.
Notes
You can prepare the chorizo breadcrumbs up to 3 days in advance. Store in the refrigerator until ready to use.
