A creamy, spicy Korean-inspired pasta made with gochujang, heavy cream, and parmesan.

Scale

1 pound dried pasta

1 tablespoon salted butter

1 tablespoon garlic, minced

1½ tablespoon gochujang paste

1½ cups heavy cream

½ cup grated parmesan

Optional: parsley for garnish

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1. Boil pasta in salted water until al dente.

2. Melt butter in pan and add minced garlic.

3. Stir in gochujang paste and cook for 1 minute.

4. Add heavy cream and whisk until smooth.

5. Add parmesan and let sauce thicken.

6. Toss in cooked pasta and add pasta water to adjust.

7. Serve with parsley and more parmesan.

Reserve some pasta water—it’s the secret to the perfect sauce consistency.