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Creamy Gochujang Pasta Recipe

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4.2 from 14 reviews

This Creamy Gochujang Pasta is a delightful fusion dish combining the spicy, tangy flavors of Korean gochujang paste with a rich, velvety cream sauce. Perfectly cooked pasta is tossed in a luscious blend of butter, garlic, heavy cream, and parmesan, creating an indulgent yet easy-to-make meal that serves two. Ideal for those who love a creamy pasta with a spicy kick.

Ingredients

Pasta

  • 1 pound dried pasta
  • Pinch of salt (for boiling water)

Sauce

  • 1 tablespoon salted butter
  • 1 tablespoon garlic, minced
  • 1½ tablespoons gochujang paste
  • 1½ cups heavy cream
  • ½ cup grated parmesan cheese

Optional Garnishes

  • Additional grated parmesan
  • Fresh or dried parsley flakes

Instructions

  1. Boil the Pasta: Fill a large pot with water and bring it to a rapid boil over high heat. Add a pinch of salt to the water to season it. Cook the dried pasta according to the package directions until al dente. While the pasta cooks, prepare the sauce.
  2. Make the Sauce: In a large pan or pot, melt the butter over medium heat. Add the minced garlic and sauté briefly until fragrant. Stir in the gochujang paste, heavy cream, and grated parmesan cheese. Cook this mixture for 3-4 minutes, stirring constantly to allow the sauce to thicken slightly, then reduce the heat to low to keep warm.
  3. Combine Pasta and Sauce: Once the pasta is cooked, drain it, reserving about ¼ cup of the pasta cooking water. Add the drained pasta to the sauce in the pan. Toss well to coat the pasta evenly.
  4. Adjust Sauce Consistency: Cook the pasta and sauce together for an additional 1-2 minutes, stirring frequently. Add the reserved pasta water gradually to the pan to loosen the sauce to your preferred consistency, ensuring a creamy texture.
  5. Serve: Plate the creamy gochujang pasta and top with extra grated parmesan and a sprinkle of fresh or dried parsley flakes if desired. Serve warm and enjoy!

Notes

  • You can adjust the spiciness by varying the amount of gochujang paste used.
  • Reserving pasta water is key to achieving a silky sauce consistency as it contains starch that helps bind the sauce to the pasta.
  • Use freshly grated parmesan for the best flavor and melting quality.
  • For a lighter option, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
  • Optional garnishes like parsley add a fresh touch but can be omitted based on preference.

Find it online: https://dishcooks.com/creamy-gochujang-pasta-recipe/