Heukimja Cream Bacon Rigatoni (Black Sesame Cream Pasta)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Whisking black sesame paste (heukimja) into cream turns the sauce a dusky gray and gives it a heavy, toasty richness close to nut butter.
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Crisp bacon breaks up that richness with salt and smoke, and the wide rigatoni tubes fill with sauce so each piece tastes of sesame inside and out.
Ingredients
Instructions
- 1
Bring 2L water to a full boil and add 1 tablespoon salt.
Cook 180g rigatoni for 1 minute less than the package time, then reserve 1 cup of starchy pasta water before draining.
- 2
Heat 1 tablespoon olive oil in a wide pan over medium heat.
Add 100g bacon and fry for 2-3 minutes, stirring often, until the fat renders and the edges turn crisp without burning.
- 3
Add 60g onion to the same pan and cook for about 2 minutes until it looks translucent and softened.
Stir in 1 teaspoon minced garlic for only 30 seconds so it releases aroma without turning bitter.
- 4
Pour in 200ml heavy cream and 60ml milk, then lower the heat to low.
Warm for 1-2 minutes with only small bubbles around the edge, building a smooth base without reducing it too fast.
- 5
Loosen 2 tablespoons black sesame paste with a little hot sauce in a small area of the pan before mixing it through.
Keep the heat low, add 30g grated Parmesan, and stir until smooth to avoid splitting.
- 6
Add the drained rigatoni and loosen the sauce with reserved pasta water, one ladle at a time.
Toss over high heat for 30 seconds until the sauce coats the ridges and tubes, then finish with 0.5 teaspoon black pepper.
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