Creamy Gochujang Pasta

By Chef Jack Ovens · 25 min

Ingredients

Instructions

1. Boil pasta in salted water for 1 minute less than the packet says. Drain, reserving about ¾ cup of the cooking water.
2. Melt the butter in a large pan over medium-high heat. Sauté the onion for 3 minutes until soft. Add the garlic and cook for 1 more minute until fragrant.
3. Add the cream, gochujang, honey and soy sauce and stir until smooth. Gradually stir in the Parmigiano Reggiano and season with salt and pepper.
4. Add the drained pasta and toss for 1 minute, loosening with the reserved pasta water until silky.
5. Garnish with extra Parmesan if using and the sliced spring onions.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseScallionCreamParmesan cheesePastaGochujang