Creamy Gochujang Pasta

Today, let’s make Fettuccine Alfredo. But instead of the classic fettuccine alfredo, we will be making “Gochujang” Alfredo. I know this may sound a little weird, but the richness of the cream, a hint of spiciness from Korean chili paste, and the umami from the cheese are really meant to be together. So folks, take a leap of faith and give this recipe a try. If you do, something magical will happen to you. 

Gochujang Pasta (2 servings)

Ingredients:

• 5 garlic cloves
• 2-3 green onions, divided
• 1 cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more to serve
• Kosher salt, to season
• 6 oz (180g) pappardelle (or fettuccini, spaghetti, etc.)
• 3 tbsp (42g) unsalted butter
• 1 1/4 cups (300ml) heavy cream
• 1/4 cup (60ml) reserved pasta water, plus more if needed
• Black pepper, to serve

Seasonings:

• 1 tbsp Korean chili paste (gochujang)
• 1/2 tbsp Korean chili pepper flakes (gochugaru)
• 1 tbsp oyster sauce

Instructions:

PREP INGREDIENTS

1. Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.

2. Grate about 1 cup (or 50 grams) of Parmigiano-Reggiano.

3. Combine all the seasonings in a small container and mix well. 

COOK PASTA

Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions or until al dente. (Reserve 1 cup of pasta cooking water.)

MAKE GOCHUJANG PASTA

1. While the pasta is cooking, add 3 tablespoons of butter to a large pan over medium-low. Once the butter is melted, add the garlic and white parts of the green onions. Saute for 2 minutes or until they start to pick up a little bit of color.

2. Add the gochujang mixture. Saute for 2 to 3 minutes. Add the heavy cream and stir. Gently simmer for another 2 to 3 minutes or until the sauce gets a little bit thicker.

3. Add 1 cup of freshly grated Parmigiano-Reggiano. Stir until everything is well combined. 

4. Use tongs to take out the pasta and add it to the sauce. Add about 1/4 cup (60ml) of the reserved pasta water and mix well. (If the sauce gets too thick, you can add a little bit more pasta water.)

5. Turn the heat off. Taste and add some salt to taste. Divide the pasta into serving bowls. Top with a few shakes of black pepper, green onions, and Parmigiano-Reggiano. Enjoy!

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YOU MAY ALSO LIKE:

• Creamy Kimchi Pasta
• Gochujang Glazed Chicken
• Gochujang Fried Rice (Meal Prep Recipe)

Creamy Gochujang Pasta

Recipe by Aaron and Claire

Servings

2

servings

Ingredients

• 5 garlic cloves

• 2-3 green onions, divided

• 1 cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more to serve

• Kosher salt, to season

• 6 oz (180g) pappardelle (or fettuccini, spaghetti, etc.)

• 3 tbsp (42g) unsalted butter

• 1 1/4 cups (300ml) heavy cream

• 1/4 cup (60ml) reserved pasta water, plus more if needed

• Black pepper, to serve

• Seasonings:

• 1 tbsp Korean chili paste (gochujang)

• 1/2 tbsp Korean chili pepper flakes (gochugaru)

• 1 tbsp oyster sauce

Directions

• Prep Ingredients
• Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
• Grate about 1 cup (or 50 grams) of Parmigiano-Reggiano.
• Combine all the seasonings in a small container and mix well. 
• Cook Pasta
• Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions or until al dente. (Reserve 1 cup of pasta cooking water.)
• Make Gochujang Pasta
• While the pasta is cooking, add 3 tablespoons of butter to a large pan over medium-low. Once the butter is melted, add the garlic and white parts of the green onions. Saute for 2 minutes or until they start to pick up a little bit of color.
• Add the gochujang mixture. Saute for 2 to 3 minutes. Add the heavy cream and stir. Gently simmer for another 2 to 3 minutes or until the sauce gets a little bit thicker.
• Add 1 cup of freshly grated Parmigiano-Reggiano. Stir until everything is well combined. 
• Use tongs to take out the pasta and add it to the sauce. Add about 1/4 cup (60ml) of the reserved pasta water and mix well. (If the sauce gets too thick, you can add a little bit more pasta water.)
• Turn the heat off. Taste and add some salt to taste. Divide the pasta into serving bowls. Top with a few shakes of black pepper, green onions, and Parmigiano-Reggiano. Enjoy!

Notes

• 1 Tbsp = 15 ml, 1 Cup = 240 ml