Description
A quick and flavorful fusion pasta dish combining creamy Italian comfort with bold Korean spice. Gochujang, cream, garlic, and cheese come together in a silky sauce that coats every noodle, ready in just 15 minutes for the perfect weeknight dinner.
Ingredients
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225 g (8 oz) Fusilli Corti Bucati or Bucatini pasta
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30 ml (2 tbsp) gochujang (Korean red chili paste)
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3 garlic cloves, minced
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60 g (4 tbsp) salted butter
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30 ml (2 tbsp) olive oil
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120 ml (½ cup) heavy cream
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60 g (½ cup) shredded parmesan or cheddar cheese
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½ tsp freshly ground black pepper (optional)
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2 tsp chopped parsley (for garnish)
Instructions
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Bring a large pot of salted water to a boil. Cook pasta until al dente (7–12 minutes). Drain and set aside.
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In a sauté pan, melt butter with olive oil over medium heat. Add minced garlic (and black pepper if using). Sauté for 30–60 seconds until fragrant.
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Stir in gochujang, heavy cream, and cheese. Cook 1–2 minutes, stirring, until sauce thickens slightly.
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Add pasta to the pan and toss until coated in the creamy sauce.
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Garnish with chopped parsley and serve immediately.
Notes
Add shredded chicken, shrimp, or a soft-boiled egg for extra protein.
Substitute parmesan with sharp cheddar if preferred.
Adjust spice level with more gochujang, red pepper flakes, or sriracha.
Splash in reserved pasta water if the sauce is too thick.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion (Korean–Italian)