W Hotels

DIRECTIONS:

Step 1:

Prepare the Ingredients

1. Slice the sourdough bread into halves and set aside.
2. Chop the bacon into small pieces (bite-sized).
3. Drain the kimchi, removing excess liquid, and roughly chop it into smaller pieces.
4. Wash the watercress and set aside for garnish.

Step 2:

Cook the Bacon

1. Heat a large pan over medium heat.
2. Add the chopped bacon to the pan and cook until crispy, about 7-10 minutes.
3. Once cooked, remove the bacon from the pan and place on a paper towel to drain excess fat. Leave a small amount of bacon fat in the pan for the next step.

Step 3:

Prepare the Carbonara Base

1. In a large bowl, whisk together the eggs until well combined.
2. Add soy sauce (about 1-2 tablespoons) and a generous amount of pepper to the eggs, then whisk to combine.
3. In the pan with the remaining bacon fat, add the kimchi and sauté for 3-5 minutes to warm it up and release its flavor.

Step 4:

Combine the Ingredients

1. Turn the heat to low and pour the egg mixture into the pan with the kimchi. Stir constantly to prevent the eggs from scrambling. Cook gently until the sauce thickens but remains creamy, about 2-3 minutes.
2. Stir in the crispy bacon and half of the grated Pecorino Romano to the egg-kimchi mixture. Taste and adjust seasoning if needed.

Step 5:

Toast the Sourdough

1. Toast the sourdough slices in the oven or on a grill until golden brown and crispy.

Step 6:

Assemble the Toast

1. Spread a thin layer of ricotta cheese on each slice of toasted sourdough.
2. Spoon the kimchi carbonara mixture over the ricotta.
3. Sprinkle each toast with more grated Pecorino Romano and a little extra pepper.

Step 7:

Garnish and Serve

1. Top each toast with fresh watercress for a peppery, fresh garnish.
2. Serve immediately while warm.