Creamy Gochujang Pasta (Print-Friendly Version)
Silky pasta with spicy gochujang cream, bringing bold Korean heat with Italian comfort.
# What You'll Need:
→ Pasta and Sauce
01 -
8 ounces pasta such as fettuccine or spaghetti
02 -
1/4 cup gochujang Korean fermented chili paste
03 -
1/2 cup heavy cream
04 -
1/2 cup grated Parmesan cheese plus more for serving
05 -
2 cloves garlic minced
06 -
2 tablespoons olive oil
07 -
Salt to taste
08 -
Black pepper to taste
09 -
Chopped fresh parsley for garnish
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain.
02 -
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant, avoiding browning.
03 -
Stir in the gochujang paste and cook for 1 minute to develop its umami flavor.
04 -
Reduce heat slightly and pour in heavy cream, stirring constantly until smooth. Simmer for 2 to 3 minutes to thicken the sauce.
05 -
Add the drained pasta to the skillet and sprinkle in grated Parmesan. Toss to coat, adding reserved pasta water as needed to adjust consistency.
06 -
Taste and season with salt and black pepper. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
# Additional Tips:
01 -
Use long noodles like fettuccine or ridged pasta such as rigatoni to hold the sauce well.
02 -
Do not overcook garlic to avoid bitterness, cooking just until fragrant.
03 -
Adjust gochujang based on heat tolerance, starting with less if sensitive to spice.