Creamy Gochujang Spicy Pasta Recipe | Korean-Style Fusion
Make this bold, creamy gochujang pasta in just 20 minutes. A spicy, Korean-Italian fusion dish that’s rich, addictive, and packed with umami flavour.
Creamy Spicy Gochujang Pasta
Ingredients
- 300 g Pasta of Choice Linguine or Fettuccine
- 14 g Unsalted Butter
- 1 Brown (Yellow) Onion Diced
- 3 Garlic Cloves Grated
- 2 Spring Onions (Scallions) Sliced
- 125 ml Thickened Cream 35% Fat
- 20 g Gochujang Korean Spice Paste
- 10 g Honey
- 15 ml Low Sodium Soy Sauce
- Parmigiano Reggiano Grated
- Pasta Water To Taste
- Salt & Pepper
Method
Cook the Pasta
- Bring a large pot of salted water to the boil. Cook the pasta for 1 minute less than the packet instructions, then drain, reserving approximately ¾ cup of the starchy cooking water.
Build the Base
- Melt the butter in a large pan over medium-high heat. Add the onion and sauté for 3 minutes, or until softened. Add the garlic and cook for a further minute, until fragrant.
Make the Sauce
- Add the cream, gochujang, honey, and soy sauce, stirring until fully combined and smooth. Stir in the Parmigiano Reggiano gradually, tossing to incorporate, and season with salt and pepper to taste.
Combine
- Add the cooked, drained pasta to the pan and toss to coat evenly in the sauce. Cook for 1 minute, loosening the sauce with the reserved pasta water as needed to reach a silky consistency.
Finish
- Garnish with extra Parmesan, if using, and the sliced spring onions before serving.
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Creamy Gochujang Spicy Pasta Storage Instructions
Let the pasta cool completely, then store it in an airtight container in the fridge for up to 3 days. The sauce may thicken slightly as it chills.
Creamy Gochujang Spicy Pasta Reheating Instructions
Stovetop (Best Method)
Add a splash of water, milk, or cream to a pan. Reheat the pasta over medium heat, stirring gently until hot and creamy.
Microwave
Add a spoonful of liquid, cover loosely, and heat in 30-second bursts, stirring in between, until hot.
Tip: Avoid overheating to prevent the sauce from splitting.
Watch How To Make The Recipe
Did You Like This Recipe?
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I cooked this last night . Added about 300g of thinly sliced chicken breast and some mushrooms. The result was very tasty.
Thank you, Les!