Gochujang Pasta Recipe

Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water before draining.

In a large skillet over medium heat, melt 1 tablespoon of butter. Add minced garlic and sauté until fragrant, about 1 minute.

Stir in the gochujang and gochugaru, mixing well to combine with the garlic.

Add the heavy cream and reserved pasta water, stirring until the sauce is smooth and creamy.

Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce.

If desired, add chopped spicy chilies for extra heat.

Stir in the remaining butter and grated parmesan cheese, mixing until well combined. Season with salt and pepper to taste.

Serve hot, garnished with extra gochugaru, parmesan cheese, and fresh herbs.

Spice Level:

Dietary