Recipe Menu
Picture of Kimchi Carbonara
italian korean lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3516 kcal 176 %
  • Fat 154 g 238 %
  • Saturated 57 g 287 %
  • Carbs 363 g 121 %
  • Fiber 25 g 98 %
  • Protein 156 g 313 %
  • Cholesterol 1012 mg 337 %
  • Sodium 4468 mg 186 %
  • Calcium 1580 mg 158 %
  • Magnesium 381 mg 91 %
  • Potassium 4439 mg 94 %
  • Iron 13 mg 72 %
  • Zinc 15 mg 137 %
  • Phosphorus 2625 mg 375 %
  • Vitamin A 482 µg 54 %
  • Vitamin C 2 mg 2 %
  • Thiamin (B1) 1 mg 97 %
  • Riboflavin (B2) 2 mg 147 %
  • Niacin (B3) 18 mg 110 %
  • Vitamin B6 2 mg 153 %
  • Folate equivalent (total) 310 µg 78 %
  • Vitamin B12 4 µg 174 %
  • Vitamin D 5 µg 36 %
  • Vitamin E 6 mg 41 %
  • Vitamin K 394 µg 329 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Kimchi Carbonara

Ingredients

  • 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt
  • 4 large eggs
  • 4 oz. Pecorino Romano or Parmesan, finely grated (about 2 cups), plus more for serving
  • 1 tsp. freshly ground pepper, plus cracked for serving
  • 8 oz. guanciale
  • 1 Tbsp. extra-virgin olive oil
  • 2 cups Napa cabbage kimchi, drained and chopped into 1" pieces
  • 1 lb. spaghetti, spaghettoni, bucatini, or rigatoni

Login or Join to leave a comment

Login Join

Discussion (0)