Creamy Spicy Gochujang Pasta
A silky cream sauce built around gochujang, with honey to round out the heat and parmesan for depth. Twenty minutes, one pan, and a proper kick at the end of every bite.
Letting the gochujang dissolve fully into the cream before the cheese goes in stops it from clumping once things thicken up. Adding the parmesan gradually rather than all at once keeps the sauce silky instead of seizing, and holding back some of the pasta water means you can loosen it to exactly the right consistency at the end.
It’s quick enough for a weeknight but tastes like it took a lot more effort — and it’s a genuinely stable cream sauce, so it holds up well in the fridge or freezer.
Creamy Spicy Gochujang Pasta
PASTA · DINNER · EASY
Silky, spicy, and ready in 20 minutes
Dissolving the gochujang fully into the cream before the cheese goes in is what keeps the sauce smooth rather than clumpy — a step that takes seconds but changes the whole texture.
Adding the Parmigiano Reggiano gradually, tossing as you go, gives you real control over the sauce instead of it seizing up all at once. Holding back some pasta water means you can always loosen it back to silky.
The honey takes the edge off the gochujang's heat without dulling it, so you get real depth and spice rather than just fire.
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.
What is gochujang, and can I substitute it?⌄
Gochujang is a fermented Korean chilli paste with a deep, savoury sweetness alongside the heat — most major supermarkets stock it now. Sriracha or another chilli paste will bring heat but won't give quite the same depth, so it's worth tracking down the real thing if you can.
Why add the parmesan gradually instead of all at once?⌄
Cheese can tighten a sauce very quickly. Adding it a little at a time while tossing keeps things under control, so you can stop and loosen with pasta water before it seizes up.
How spicy is this dish?⌄
It's a gentle, warming heat rather than a fiery one — the cream and honey round off the gochujang's spice. Add a bit more gochujang if you want it to hit harder, or less if you'd rather keep it mild.
Can I freeze this?⌄
Yes, this is a stable cream sauce that holds up well frozen for up to 3 months. Thaw in the fridge overnight and reheat with a splash of water or cream to bring it back to silky.
