A quick, creamy gochujang pasta with a spicy Korean twist and rich parmesan cream sauce.

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: Fresh or dried parsley

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1. Fill a pot with water and boil pasta until al dente.

2. Melt butter and sauté garlic in a skillet.

3. Stir in gochujang paste, cream, and parmesan; cook until thickened.

4. Add cooked pasta and reserved pasta water; toss to coat.

5. Serve topped with parsley and extra parmesan.

Adjust the gochujang amount for desired spice level.

Add protein like chicken or tofu for variation.