Description
A rich and comforting pasta dish coated in a silky cream sauce with a gentle kick of gochujang, finished with parmesan and fresh green onions for balance and depth.
Ingredients
Scale
- 12 ounces pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 3 tablespoons gochujang
- 1 cup parmesan cheese, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, thinly sliced
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- Heat olive oil in a wide skillet over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Lower the heat and stir in the heavy cream and gochujang until smooth and fully combined.
- Add the cooked pasta to the skillet along with a splash of reserved pasta water. Stir to coat the pasta evenly.
- Gradually add the parmesan cheese, stirring constantly until the sauce becomes thick and creamy.
- Season with salt and black pepper to taste.
- Remove from heat, garnish with sliced green onions, and serve immediately.
Notes
- Adjust the amount of gochujang to control the spice level.
- Add reserved pasta water slowly to maintain a smooth sauce texture.
- Stir the cheese in gradually to avoid clumping.