Creamy Gochujang Pasta
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 garlic cloves
- 2-3 green onions, divided
- 1 cup (50g) freshly grated Parmigiano-Reggiano cheese, plus more to serve
- Kosher salt, to season
- 6 oz (180g) pappardelle (or fettuccini, spaghetti, etc.)
- 3 tbsp (42g) unsalted butter
- 1 1/4 cups (300ml) heavy cream
- 1/4 cup (60ml) reserved pasta water, plus more if needed
- Black pepper, to serve
- 1 tbsp Korean chili paste (gochujang)
- 1/2 tbsp Korean chili pepper flakes (gochugaru)
- 1 tbsp oyster sauce
Instructions
- 1
Finely chop the garlic cloves. Thinly slice the green onions, separating the whites and greens.
- 2
Grate about 1 cup (or 50 grams) of Parmigiano-Reggiano.
- 3
Combine all the seasonings in a small container and mix well.
- 4
Bring a pot of salted water to a boil. Add the pasta and cook according to the package instructions or until al dente. (Reserve 1 cup of pasta cooking water.)
- 5
While the pasta is cooking, add 3 tablespoons of butter to a large pan over medium-low. Once the butter is melted, add the garlic and white parts of the green onions. Saute for 2 minutes or until they start to pick up a little bit of color.
- 6
Add the gochujang mixture. Saute for 2 to 3 minutes. Add the heavy cream and stir. Gently simmer for another 2 to 3 minutes or until the sauce gets a little bit thicker.
- 7
Add 1 cup of freshly grated Parmigiano-Reggiano. Stir until everything is well combined.
- 8
Use tongs to take out the pasta and add it to the sauce. Add about 1/4 cup (60ml) of the reserved pasta water and mix well. (If the sauce gets too thick, you can add a little bit more pasta water.)
- 9
Turn the heat off. Taste and add some salt to taste. Divide the pasta into serving bowls. Top with a few shakes of black pepper, green onions, and Parmigiano-Reggiano. Enjoy!