Kimchi Tofu Alfredo Farfalle (Creamy Kimchi Bow-Tie Pasta)

Squeeze the liquid firmly from 120g kimchi and chop it finely. Press 150g firm tofu with paper towels until the surface is dry, then cut it into 1cm cubes. Removing that moisture helps the tofu brown in the pan instead of steaming. Cook 180g farfalle in salted water until al dente and reserve 3/4 cup of the pasta water before draining. In a wide pan, melt 15g butter with 1 tablespoon olive oil over medium heat. Add 2 sliced garlic cloves and cook them only until fragrant, before the edges turn dark. Stir in the kimchi and cook for about 3 minutes, until the pan looks less watery. Add the tofu and leave it relatively undisturbed for 2 to 3 minutes so the edges can turn golden without the cubes breaking apart. Pour in 180ml heavy cream and 80ml milk and simmer for about 2 minutes over medium heat. Lower the heat before adding 35g Parmesan, then stir until the cheese melts smoothly. This temperature change helps keep the dairy sauce from separating. Add the drained farfalle and loosen the sauce with the reserved pasta water in small additions rather than pouring it all in. Stop when the sauce coats the folded centers of the pasta without running thin. Finish with 0.5 teaspoon black pepper and serve immediately. Thoroughly draining both the kimchi and tofu before cooking is the main control for preserving the intended sauce consistency.