Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Spicy Kimchi Carbonara Tacos with Sesame Guacamole
A bold fusion dish blending Italian, Japanese, Korean, Mexican, and American flavors. Creamy carbonara pasta tossed with Korean kimchi and gochujang spices, served in crispy taco shells topped with Japanese sesame guacamole and American cheddar cheese for a unique, savory taco experience.
35 min
Medium
4 servings
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Taste Profile
Sweet2/10
Salty7/10
Sour5/10
Umami8/10
Spicy6/10
🥄 Texture
Creamy, silky spaghetti coated in the egg-Parmesan carbonara sits inside a crisp hard-shell taco, creating a contrast between smooth pasta and crunchy shell. Bits of crispy pancetta add crunchy, fatty bursts while the sesame guacamole provides a velvety, buttery mouthfeel with occasional stringy chew from shredded cheddar.
👃 Aroma
Smoky bacon and nutty toasted sesame dominate the aroma, layered with pungent fermented kimchi and a garlicky brightness. Parmesan and gochujang contribute cheesy, earthy heat with a faint citrus lift from the lime in the guacamole.
🍷 Pairs Well With
A cold crisp lager or Korean pilsner to cut richness, or a dry (or off-dry) Riesling for bright acidity and a touch of sweetness; sparkling water with lime is a nonalcoholic alternative.
🥗 Side Dishes
Quick cucumber kimchi (oi muchim) for fresh crunch and cooling spice; pickled daikon/radish to amplify tang and cut richness; or a cilantro-lime slaw for bright, herbaceous contrast.
Ingredients(17 items)
- 1200 grams spaghetti
- 2150 grams pancetta or bacon (diced)
- 32 large eggs
- 450 grams grated Parmesan cheese
- 51/2 cup kimchi (chopped)
- 61 tablespoon gochujang (Korean chili paste)
- 74 small taco shells (hard shell)
- 81 ripe avocado
- 91 teaspoon toasted sesame seeds
- 101 tablespoon soy sauce
- 111 teaspoon lime juice
- 121 clove garlic (minced)
- 1350 grams shredded sharp cheddar cheese
- 141 tablespoon olive oil
- 151 tablespoon chopped fresh parsley
- 16Salt (to taste)
- 17Black pepper (to taste)
Nutrition Information(per serving)
480
Calories
22g
Protein
48g
Carbs
22g
Fat
Instructions
- 1
Cook spaghetti in salted boiling water according to package instructions until al dente. Drain and reserve 1/4 cup pasta water.
- 2
In a bowl, whisk eggs with grated Parmesan cheese, a pinch of salt, and black pepper. Set aside.
- 3
Heat olive oil in a large skillet over medium heat. Add diced pancetta/bacon and cook until crispy, about 5-7 minutes.
- 4
Add chopped kimchi to the pan with pancetta and stir-fry for 2 minutes. Then stir in gochujang and cook for another minute to combine flavors.
- 5
Add drained spaghetti to the skillet and toss to coat with pancetta, kimchi, and gochujang mixture. Remove from heat.
- 6
Quickly pour the egg and cheese mixture over the pasta while tossing vigorously to create a creamy sauce. Add reserved pasta water a little at a time if needed to loosen the sauce.
- 7
Prepare the sesame guacamole by mashing the avocado in a bowl. Stir in soy sauce, lime juice, minced garlic, and toasted sesame seeds until smooth and well combined.
- 8
Warm taco shells in the oven at 180°C (350°F) for 3-5 minutes until crispy.
- 9
To assemble, spoon a generous amount of the kimchi carbonara pasta into each taco shell.
- 10
Top with a dollop of the sesame guacamole and sprinkle shredded cheddar cheese and chopped parsley over each taco.
- 11
Serve immediately and enjoy the complex layers of fusion flavors.
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