Extra Creamy Gochujang Power Pasta
🧄 Ingredients
- 300 ¾ g spaghetti or pasta of choice
- 2 ¾ tbsp gochujang paste
- 3 ¾ garlic cloves, minced
- 1 ¾ tbsp butter
- 1 ¾ tbsp olive oil
- 240 ¾ ml heavy cream
- 2 ¾ tbsp soy sauce
- 1 ¾ tsp sesame oil
- 1 ¾ tsp honey or brown sugar
- 1 ¾ tsp red pepper flakes
- 120 ¾ ml reserved pasta water
- 2 ¾ eggs, soft-boiled
- 1 ¾ tbsp sesame seeds
- 2 ¾ green onions, sliced
📋 Instructions
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1
Bring a large pot of well-salted water to a boil. Cook pasta until just al dente according to package directions. Before draining, scoop out at least half a cup of pasta water and set aside.
💡 Save more pasta water than you think you need — it makes the sauce silky. -
2
In a large skillet over medium heat, melt butter with olive oil. Add minced garlic and cook for about 1 minute until fragrant. Do not let it brown.
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3
Add the gochujang paste and stir it into the butter and garlic. Let it toast in the pan for 30 to 40 seconds. This deepens the flavor significantly.
💡 Toasting the gochujang is a small step that makes a big difference in depth of flavor. -
4
Reduce heat slightly and pour in the heavy cream. Stir until the sauce is smooth and combined. Add soy sauce, sesame oil, and honey. Let the sauce simmer gently for 2 to 3 minutes.
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5
Add a splash of reserved pasta water, starting with about a quarter cup. Stir well. The sauce should turn silky and glossy. Add more pasta water if the sauce feels too thick.
💡 The starch in the pasta water helps the sauce cling to every strand of pasta. -
6
Add the drained pasta directly into the skillet. Toss everything together over low heat for about 1 minute until every piece of pasta is coated.
💡 Use tongs to toss — it helps coat the pasta more evenly than a spoon. -
7
Plate immediately. Top with a soft-boiled egg, sesame seeds, sliced green onions, and a drizzle of chili oil if desired. Serve hot.
💡 Break the soft yolk into the pasta as you eat — it makes the sauce even creamier.
Nutrition Per Serving
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