Creamy Gochujang Pasta (Print Version)

Tender pasta tossed in creamy gochujang sauce with garlic and Parmesan, finished with fresh parsley.

# Ingredients:

→ Main

01 - 8 ounces dried pasta
02 - 1/4 cup gochujang Korean chili paste
03 - 1/2 cup heavy cream
04 - 1/2 cup grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons olive oil
07 - Salt, to taste
08 - Black pepper, to taste
09 - Fresh parsley, chopped, for garnish

# Steps:

01 - Boil the pasta in a large pot of salted water according to package directions until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add gochujang to the skillet and cook, stirring continuously, for 1 minute to develop the flavor.
04 - Pour heavy cream into the skillet and stir to combine. Allow the mixture to come to a gentle simmer.
05 - Add drained pasta and grated Parmesan cheese to the skillet. Toss thoroughly to ensure the pasta is evenly coated with sauce.
06 - Season with salt and black pepper as needed. Transfer to serving plates and garnish with chopped fresh parsley.

# Notes:

01 - Reserve a small amount of pasta water before draining to adjust sauce consistency if necessary.

Go Back