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Gochujang Pasta

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Dried Spaghetti bronze-cut preferred
  • 3 tbsp Extra Virgin Olive Oil
  • 4 cloves Garlic finely minced
  • 3 tbsp Gochujang Korean fermented chili paste
  • 1 tbsp Unsalted Butter
  • 1 cup Heavy Cream
  • 1/2 cup Reserved Starchy Pasta Water
  • 3/4 cup Freshly Grated Parmigiano-Reggiano
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 Scallions finely sliced
  • 1 tsp Toasted Sesame Seeds

Equipment

  • Large pot
  • 12-inch skillet
  • Tongs
  • Microplane grater

Method
 

  1. Bring a large pot of water to a boil and salt it generously.
  2. Add spaghetti and cook until al dente. Reserve 1 cup pasta water, then drain.
  3. Heat olive oil in a wide skillet over medium heat.
  4. Add garlic and sauté until fragrant and pale golden. The aroma should be strong but clean.
  5. Stir in gochujang and butter. Cook for 30 seconds until the paste loosens and turns glossy.
  6. Lower the heat and add heavy cream, stirring constantly to avoid splitting.
  7. Add 1/2 cup pasta water and simmer gently until the sauce thickens slightly.
  8. Add spaghetti directly to the skillet and toss vigorously to coat and emulsify.
  9. Add Parmigiano-Reggiano off the heat and toss until the sauce clings tightly to the pasta.
  10. 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.