Creamy Gochujang Pasta
This creamy gochujang pasta offers a delightful fusion of Italian and Korean flavors, creating a spicy, savory, and satisfying dish that comes together quickly.
Equipment
- Large pot
- Skillet
- Spatula/Tongs
Ingredients
Main Ingredients
- 300 g pasta
- 4 cloves garlic minced
- 2 tbsp gochujang
- 200 ml heavy cream
- 50 g Parmesan cheese grated
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp olive oil
- 50 ml water or pasta water
- salt to taste
- black pepper to taste
Instructions
Instructions
- Cook the pasta according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
- Stir in the gochujang, heavy cream, soy sauce, and sugar. Mix well until the gochujang is fully dissolved and the sauce is smooth.
- Bring the sauce to a gentle simmer and let it cook for 2-3 minutes, allowing it to thicken slightly. If the sauce is too thick, add a splash of the reserved pasta water.
- Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly.
- Stir in the grated Parmesan cheese until it melts and creates a creamy texture. Season with salt and black pepper to taste.
- Serve immediately, garnished with extra Parmesan cheese or fresh herbs if desired.
Notes
For an extra kick, add a pinch of red pepper flakes with the garlic. You can also add cooked chicken or shrimp for a more substantial meal.