Creamy Gochujang Pasta (Print-Friendly Version)
Silky pasta meets spicy gochujang and rich cream in this bold fusion of Korean heat and Italian comfort.
# What You Need:
→ Pasta and Sauce
01 -
8 oz pasta, such as fettuccine, spaghetti, or preferred shape
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 and black pepper, to taste
08 -
Chopped fresh parsley, for garnish
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. 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 30–60 seconds until fragrant, without letting it brown.
03 -
Stir in the gochujang paste and cook for 1 minute to release its umami flavor.
04 -
Reduce heat slightly and pour in heavy cream. Stir constantly until the mixture is smooth, letting it simmer for 2–3 minutes to thicken.
05 -
Add the drained pasta to the skillet and sprinkle in the grated Parmesan. Toss well to coat, adding reserved pasta water as needed to adjust sauce consistency.
06 -
Taste and season with salt and pepper. Serve immediately, garnished with chopped parsley and extra Parmesan if desired.
# Important Notes:
01 -
Use long noodles like fettuccine or ridged pasta such as rigatoni to hold the creamy sauce better.
02 -
Avoid overcooking garlic to prevent bitterness — cook just until fragrant.
03 -
Gochujang heat levels vary; start with less if you’re heat-sensitive, and adjust to taste.