Gochujang Pasta hits you first with heat, then with deep savory comfort. The smell of garlic blooming in olive oil mixed with fermented chili paste is bold and addictive. This dish is where Italian technique meets Korean intensity. It feels modern, slightly rebellious and perfect for a fast but serious dinner. The spice is warm, not aggressive and the finish is silky and rich. If you like pasta with personality, this one refuses to stay quiet.
Gochujang Pasta
Gochujang Pasta is a creamy, chili-forward pasta with deep umami and gentle heat. The sauce is smooth, glossy and tightly emulsified with pasta water for a restaurant-style finish.
Ingredients
Equipment
Method
- Bring a large pot of water to a boil and salt it generously.
- Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat.
- Add garlic and sauté until fragrant and pale golden. The aroma should be strong but clean.
- Stir in gochujang and butter. Cook for 30 seconds until the paste loosens and turns glossy.
- Lower the heat and add heavy cream, stirring constantly to avoid splitting.
- Add 1/2 cup pasta water and simmer gently until the sauce thickens slightly.
- Add spaghetti directly to the skillet and toss vigorously to coat and emulsify.
- Add Parmigiano-Reggiano off the heat and toss until the sauce clings tightly to the pasta.
- Finish with black pepper, scallions, and sesame seeds.
Notes
Keep the heat moderate when adding cream. High heat will break the sauce and kill the silky texture.
