Creamy Gochujang Pasta (Printable Recipe)
Velvety gochujang pasta ready in 25 minutes with rich umami and creamy depth.
# Ingredients You'll Need:
→ Pasta
01 -
8 oz fettuccine or spaghetti
→ Sauce Base
02 -
2 tbsp olive oil
03 -
2 cloves garlic, minced
04 -
1/4 cup gochujang paste
05 -
1/2 cup heavy cream
06 -
1/2 cup freshly grated Parmesan cheese
→ Seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
→ Garnish
09 -
Chopped fresh parsley, for serving
# Steps to Follow:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente. Reserve 1/2 cup pasta water and drain the rest.
02 -
Heat olive oil in a skillet over medium heat. Add garlic and stir for 30–60 seconds until fragrant, avoiding browning.
03 -
Add gochujang to the skillet and stir for about 1 minute until it loosens and becomes aromatic.
04 -
Lower heat slightly and stir in heavy cream. Simmer for 2–3 minutes until sauce thickens slightly.
05 -
Add drained pasta to the sauce and toss to coat. Sprinkle Parmesan and toss until glossy. Use reserved pasta water if needed to adjust consistency.
06 -
Season with salt and pepper to taste. Serve immediately with extra Parmesan and chopped parsley on top.
# Extra Tips:
01 -
Taste gochujang before using—heat levels vary between brands.
02 -
Reserve pasta water to loosen sauce as needed during tossing.
03 -
Let gochujang cook briefly to enhance its flavor before adding cream.