One-Pot Creamy Kimchi Shells

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

3 thick-cut slices bacon, cut crosswise into 1/2" strips (leave out when cooking for Kio)

1 1/2 c. drained kimchi, coarsely chopped

3 cloves garlic, finely chopped

4 c. water

1 lb. pasta shells

2 c. half-and-half

1 tbsp. gochujang (optional)

2 tsp. kosher salt

2 c. finely grated Parmesan

Thinly sliced scallions and toasted sesame seeds, for serving

Directions

In a large pot over medium-high heat, cook bacon, stirring occasionally, until crisp and fat has rendered, about 10 minutes.

Drain all but about 1 tablespoon bacon fat from pot. Add kimchi and garlic and stir to combine, scraping up any browned bits from bottom of pot. Cook, stirring frequently, until garlic is fragrant and most of the moisture has evaporated, about 2 minutes.

Add pasta, half-and-half, gochujang (if using), salt, and 4 cups water. Bring to a boil and cook, stirring occasionally, until pasta is al dente, about 8 minutes. Remove from heat and stir in Parmesan until melted.

Top shells with scallions and sesame seeds.

Nutrition

• Calories: 665
• Total Fat: 29 g
• Saturated Fat: 15 g
• Trans Fat: 0 g
• Cholesterol: 72 mg
• Sodium: 980 mg
• Total Carbohydrate: 61 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 33 g