Description
This creamy gochujang pasta offers a delightful fusion of Korean and Italian flavors with a spicy, rich, and comforting sauce. Made with gochujang paste, garlic, soy sauce, and creamy Parmesan, it provides a perfect balance of heat and creaminess, ideal for a quick yet impressive main course.
Ingredients
Scale
Pasta and Sauce
- 8 oz spaghetti or fettuccine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 tablespoon gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey or maple syrup
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese, plus more for topping
- 1 tablespoon butter
- Salt and pepper to taste
Garnish
- Chopped green onions (optional)
- Sesame seeds (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the spaghetti or fettuccine and cook according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Sauté the garlic: In a large skillet over medium heat, warm the olive oil. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.
- Create the sauce base: Stir in the gochujang paste, soy sauce, rice vinegar, and honey or maple syrup. Cook for 1 to 2 minutes, allowing the flavors to meld and deepen.
- Add cream and cheese: Lower the heat to medium-low. Pour in the heavy cream and add the grated Parmesan cheese and butter. Whisk continuously until the sauce becomes smooth, creamy, and well combined.
- Combine pasta and sauce: Add the cooked pasta to the skillet and toss to coat evenly with the sauce. If the sauce feels too thick, gradually add some reserved pasta water until you reach the desired consistency.
- Season and serve: Season the pasta with salt and pepper to taste. Serve warm, garnished with chopped green onions, sesame seeds, and extra Parmesan cheese if desired.
Notes
- For a vegan version, substitute heavy cream and Parmesan with plant-based cream and cheese alternatives.
- Add sautéed mushrooms, fresh spinach, or grilled tofu for extra protein and texture.
- Adjust the amount of gochujang paste to suit your preferred spice level—less for milder, more for extra heat.
