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.
Chef's Tips
Mix the cream, gochujang, honey and soy sauce until fully smooth before the cheese goes in — this gives the gochujang paste a chance to properly dissolve into the sauce rather than staying in clumps once the cheese thickens things up.Add the Parmigiano Reggiano gradually, tossing as you go — cheese can tighten the sauce quickly, so easing it in gives you more control before you need to loosen things with pasta water.Hold onto the reserved pasta water rather than adding it all at once — gochujang sauces can seize up fast once the pasta and cheese go in, so having extra water on hand lets you find the right consistency without over-diluting the spice.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container — this is a stable cream-based sauce, so it holds up well either way.To reheat, warm gently in a pan over low-medium heat or in the microwave in short bursts, stirring in a small splash of water or cream as needed to bring the sauce back to a creamy consistency. Thaw frozen portions in the fridge overnight before reheating.