Pasta Recipes
109 recipes. Page 2 of 5
Pasta is the crown jewel of Italian cuisine, pairing noodles like spaghetti, penne, and linguine with an endless variety of sauces. Tomato-based, cream, and olive-oil sauces each produce a completely different dish. In Korea, carbonara, aglio e olio, and rosé pasta have become especially popular.
Deulkkae Mushroom Lasagna Bianca
Deulkkae mushroom lasagna bianca layers sauteed button and oyster mushrooms coated in perilla seed powder between lasagna sheets, baking without traditional bechamel into a white lasagna with a distinctly Korean character. The mushrooms must be cooked in small batches over high heat - loading too many at once causes them to steam in their own liquid instead of browning, which loses both color and chew. Ground perilla seeds replace cream as the source of richness: they contribute a dense, nutty weight that fills the layers without dairy fat, and their flavor sits closer to toasted sesame and walnut than to any herb. That nuttiness locks onto the earthy quality of mushrooms in a way that differs noticeably from a standard bechamel-based lasagna. Mozzarella and Parmigiano bind the layers together and develop a golden crust across the top during baking. The lasagna needs to rest for at least ten minutes after it comes out of the oven so the layers compress and each slice cuts cleanly without falling apart.
Doenjang Clam Spinach Orzo
Doenjang clam spinach orzo is a one-bowl pasta built by cooking orzo in doenjang-seasoned vegetable stock alongside clams in a method borrowed directly from risotto technique. The clams are first purged in salt water to remove sand, then steamed open in white wine so they release their briny cooking liquid into the pan. That liquid merges with the already-present fermented depth of doenjang to form a layered savory base that carries the pasta from the very first minute of cooking. Toasting the orzo in butter or oil before adding any liquid coats the starch on each grain, a step that slows its release and produces a consistently creamy sauce by the end rather than a gluey mass or a watery broth. The stock goes in two or three additions rather than all at once, each addition added only once the previous one has been absorbed, and the pasta is stirred throughout so the released starch works into the liquid rather than sinking to the bottom. Spinach added in the final thirty to sixty seconds of cooking wilts just enough to turn tender without losing its bright green color or dissolving into the sauce. A knob of cold butter stirred in off heat as the finishing touch emulsifies into the sauce, adding a glossy sheen and a rounded, buttery richness that ties all the flavors together.
Doenjang Mushroom Butter Linguine
Doenjang mushroom butter linguine browns button mushrooms in butter and olive oil, then coats the pasta with a sauce made from doenjang and reserved cooking water. Slice 180g of button mushrooms evenly to 5mm and thinly cut half a stalk of green onion. Cook 180g of linguine in salted boiling water for 1 minute less than the package time and reserve 1 cup of pasta water. Melt 25g of butter with 1 tablespoon of olive oil in a wide pan. Add 1 tablespoon of minced garlic and cook over low heat for only 30 seconds. Before the garlic browns, spread the sliced mushrooms across the pan and raise the heat to medium-high. Leave them undisturbed for 5 to 6 minutes, giving their released moisture time to evaporate and their edges time to brown. In a separate small bowl, dissolve 1 tablespoon of doenjang in 3 tablespoons of the reserved pasta water instead of adding the paste directly to the pan. Pour this mixture over the mushrooms and stir until the sauce is uniform. Add the drained linguine and toss for 1 to 2 minutes, using more reserved water in small additions only as needed. When the sauce no longer pools and clings evenly to the noodles, add 0.5 teaspoon of black pepper and the sliced green onion. Plate the pasta and grate 20g of Parmesan over the top. The undisturbed mushroom cooking time and the pre-dissolved doenjang are the two controls for the browned mushrooms and smooth sauce in this recipe.
Duck Ragu Pappardelle (Braised Duck Pasta)
Duck ragu pappardelle is made by browning duck legs, braising them slowly with vegetables, wine, and stock, then shredding the meat into a sauce for wide ribbons of pasta. Season 800 g duck legs with salt and pepper and leave them for 10 minutes. Heat 2 tablespoons olive oil over medium-high heat and sear the duck without moving it too early, allowing a dark brown crust to form. Transfer the legs out while leaving the browned material in the pan. Add 1 onion, 1 carrot, and 1 celery stalk, then cook over medium heat for 8 minutes. Stir and scrape gently so the vegetables soften and become sweet without burning the base. Add 4 garlic cloves and 2 tablespoons tomato paste and cook for 2 minutes, until the paste darkens slightly. Pour in 200 ml dry red wine, scrape the bottom thoroughly, and reduce the wine by half to remove its harsh alcohol edge. Return the duck, add 500 ml chicken stock and 1 bay leaf, and bring the liquid to a boil. Cover, lower the heat, and maintain only small bubbles for 90 minutes so the meat tenderizes without a hard boil. When it separates from the bone easily, remove the duck, shred it along the grain, and return the meat to the sauce. Simmer uncovered for 10 minutes, until the ragu coats a spoon rather than running like broth. Boil 320 g pappardelle until 2 minutes short of al dente. Toss it in the ragu with a small splash of pasta water for 1 minute and serve when the sauce adheres to the broad noodles. The ragu can be made a day ahead, chilled, and reheated before cooking the pasta.
Fettuccine Alfredo
Fettuccine Alfredo is an exercise in simplicity where technique matters more than a long ingredient list. Wide fettuccine noodles are tossed with unsalted butter and finely grated Parmigiano-Reggiano cheese, using starchy pasta water to create a smooth emulsion that clings to every strand. The original Roman recipe contains no cream at all - the silky texture comes from the marriage of melted butter fat, cheese protein, and the starch released by the pasta during cooking. The pan must stay off direct heat while tossing, as excessive temperature breaks the emulsion and turns the sauce grainy and clumped. Speed is essential: the dish should move from pan to plate in under a minute. Generous freshly cracked black pepper provides a sharp counterpoint to the rich, concentrated cheese flavor. Born in Rome in the early twentieth century, this pasta remains one of the most recognizable Italian dishes served worldwide.
Fideua (Toasted Noodle Seafood Paella)
Fideua uses short noodles in place of rice, toasting them in oil before they absorb seafood stock and form a thin browned layer along the bottom and edges of the pan. Warm a wide, shallow pan over medium heat and add 2 tablespoons olive oil. Cook 3 minced garlic cloves for about 30 seconds, stopping before they brown. Pat 150 g squid and 200 g shrimp dry and sear them over medium-high heat for about 1 minute, just until the surfaces turn opaque. Transfer them to a plate before the centers cook through so they remain tender when returned later. Add 300 g fideua noodles to the same pan, coat them in the remaining oil, and toast over medium heat for about 2 minutes. When the tips become golden and smell nutty, mix in 3 tablespoons tomato puree and 1 teaspoon paprika. Coat the noodles and cook for only 30 seconds, then add 750 ml hot seafood stock before the paprika has time to scorch. Spread the noodles into an even layer and bring the pan to a boil over high heat. Reduce to medium and simmer for about 7 minutes with very little stirring, which allows a thin crust to develop underneath. Once more than half of the stock has been absorbed, return the shrimp and squid across the top and cook for about 3 minutes more. Turn off the heat when the noodles are tender and the outer edges are lightly crisp. Rest the pan for 5 minutes so the remaining liquid settles into the noodles, then serve with alioli if it is available.
Galbijjim Lasagna (Korean Braised Short Rib and Bechamel Lasagna)
Galbijjim lasagna builds a thick short-rib ragu from beef marinated with soy sauce and Asian pear, layers it with lasagna sheets and mozzarella, and covers the top with bechamel and Parmesan. Cut 500g of short rib meat into small dice while trimming away large, tough pieces of sinew. Toss the beef with 3 tablespoons of soy sauce, 3 tablespoons of Asian pear puree, and 1 tablespoon of minced garlic and marinate it for 20 minutes. Finely dice 150g of onion and 80g of carrot and cook them over medium heat for 3 minutes. When the onion is translucent, add the marinated beef, raise the heat to high, and stir for 2 minutes to brown the outside without scorching the soy mixture. Pour in 350ml of beef stock. Once boiling, reduce to medium-low and simmer for 25 minutes. The ragu is ready when the beef separates easily and the sauce is thick enough to stay between layers instead of running. Spread a thin portion of the total 400ml bechamel on the bottom of a baking dish and place 3 lasagna sheets over it. Add ragu and mozzarella, then repeat the sheet, ragu, and mozzarella order to make 3 layers, spreading the filling to the edges. Cover the top with the remaining bechamel and 40g of Parmesan. Bake at 190C for 30 minutes until the surface bubbles and browns. Rest for 10 minutes before slicing so the layers can set. Reducing the ragu fully and waiting through the final rest are the two structural checks for clean portions.
Gamtae Butter Scallop Spaghetti
Gamtae butter scallop spaghetti sears scallops over high heat, builds a butter, garlic, and white wine sauce in the same pan, and finishes the pasta with crumbled gamtae. Pat 180g of scallops dry on every surface with paper towels. Season them with 1 teaspoon of salt and 0.5 teaspoon of black pepper and check that no new moisture has collected before cooking. Boil 180g of spaghetti in salted water for 1 minute less than the package time and reserve 1 cup of pasta water. Heat 1 tablespoon of olive oil in a wide pan over high heat. Place the scallops apart from one another and leave each side undisturbed for 1 minute 30 seconds. Remove them when both sides have a golden-brown sear. In the same pan, melt 30g of unsalted butter and add 4 sliced garlic cloves. Once the garlic is fragrant, pour in 60ml of white wine. Scrape the browned material from the pan into the liquid and boil until the wine has reduced to half its original volume. Add the drained spaghetti and 3 to 4 tablespoons of pasta water. Toss over high heat for 1 minute, until the butter and water form a sauce that coats the noodles without separating. Grate in the zest from 1/2 lemon, squeeze in its juice, and check the seasoning. Turn off the heat before folding in 4g of crumbled gamtae. Arrange the seared scallops over the pasta and serve immediately. Drying the scallops, keeping the same pan for the sauce, and adding the seaweed off the heat are the three ordered controls in the recipe.
Gnocchi alla Romana (Baked Semolina Cheese Rounds)
Gnocchi alla Romana are not boiled potato dumplings. Semolina is cooked in milk, cooled in an even 1.5 cm sheet, cut into rounds, and baked under butter and cheese. Combine 500 ml milk, 1 teaspoon salt, 1/4 teaspoon nutmeg, and 20 g butter in a saucepan. Heat over medium until steam rises and the edges begin to tremble, without bringing the milk to a hard boil. Lower the heat and pour in 150 g semolina in a thin, steady stream while whisking continuously for 1 minute. Reach into the bottom and corners so no dry pockets harden into lumps. Switch to a sturdy spatula and continue stirring over low heat for 4 to 5 minutes. Turn off the heat when the mixture pulls cleanly from the sides and gathers into a thick, smooth mass. While it remains hot, quickly mix in 2 egg yolks and part of the 80 g Parmigiano Reggiano. Continuous mixing prevents the residual heat from scrambling the yolks into separate pieces. Spread the dough across a tray at a uniform 1.5 cm thickness and smooth the top. Let it cool completely until firm; cutting while warm tears the sheet and leaves rough edges. Stamp out rounds and overlap them in a buttered baking dish. Distribute the remaining 20 g butter and Parmigiano over the surface. Bake at 200C for 15 minutes, then broil for about 3 minutes, stopping when the raised edges and cheese are golden and crisp.
Gnocchi alla Sorrentina (Tomato Mozzarella Baked Gnocchi)
Gnocchi alla Sorrentina does not require fully cooking the gnocchi in water and then leaving them in the oven for a long bake. Lift them as soon as they float, coat them in reduced tomato sauce, and use the oven only for the 8 minutes needed to melt the cheese. Thinly slice 1 garlic clove, tear 140 g mozzarella into bite-size pieces, and divide 8 g basil into two portions. Preheat the oven to 220C before the gnocchi are cooked so the assembled dish does not have to wait. Warm 1 tablespoon olive oil with the garlic over low heat for 1 to 2 minutes. Keep the garlic pale and fragrant; lower the heat if its edges color quickly. Add 300 ml tomato sauce and simmer over medium-low heat for about 5 minutes, until small bubbles form at the edges and the consistency tightens slightly. Keep it warm over low heat. Add 300 g potato gnocchi to a pot of boiling water and stir once to separate them. Lift each batch as soon as it floats and shake off excess water, preserving a tender texture for the oven. Add the gnocchi and half the basil to the warm sauce. Fold gently with a spatula or shake the pan instead of pressing the soft pieces. Transfer the coated gnocchi to an oven dish, distribute the mozzarella and 25 g Parmesan over the surface, and bake for 8 minutes. Remove the dish as soon as the cheese is melted and stretchy, scatter over the remaining fresh basil, and serve immediately rather than letting the gnocchi continue softening in the hot sauce.
Gochu Oil Tuna Puttanesca Spaghetti
Gochu oil tuna puttanesca spaghetti uses the olive oil from canned tuna with chili oil, garlic, anchovies, tomato, capers, and black olives to make the sauce. Cook 180g of spaghetti in well-salted water for 1 minute less than the package time and reserve 1/2 cup of pasta water. Separate the oil from 120g of tuna in olive oil. Pour that oil into a wide pan, add 1 tablespoon of chili oil, and keep the tuna pieces in a separate bowl so they stay intact. Add 12g of sliced garlic and 3 anchovy fillets to the pan. Cook over low heat for 2 to 3 minutes, stirring until the anchovies dissolve and the garlic edges turn pale gold without browning. Add 250g of crushed tomatoes and simmer over medium heat for 6 minutes. When the edges bubble thickly and the oil begins to look red, stir in 1.5 tablespoons of capers and 40g of halved black olives for 1 minute. Add the tuna at the end and warm it for only 2 minutes, stirring gently to preserve larger pieces. Add the drained spaghetti and reserved pasta water and toss over high heat for 1 minute. When the sauce is glossy and clings to the noodles, fold in 8g of parsley and serve immediately. Since the capers and anchovies already contribute salt, taste the finished sauce before adding any more. The tuna oil enters at the beginning, while the solid tuna enters only for the final 2 minutes, giving the two parts of the can separate roles in the sequence.
Gochugaru Anchovy Broccolini Orecchiette
Gochugaru anchovy broccolini orecchiette uses anchovy fillets dissolved in olive oil as the flavor foundation. The fillets go into the pan with garlic over low heat and are stirred continuously until they break apart and disappear into the oil, leaving behind deep salinity without any trace of fishiness. Korean red pepper flakes are added next and fried in the anchovy oil for twenty seconds so their aromatic compounds are released into the fat without scorching. The tomato sauce goes in immediately after and simmers for three minutes to cut its raw acidity against the rich oil base. Broccolini is blanched directly in the pasta cooking water during the final two minutes of boiling, which saves a separate pot and keeps the florets just crisp with a slightly bitter edge intact. Breadcrumbs toasted separately in a dry pan until golden are scattered over the plated pasta for crunch, since orecchiette's small ear shape traps sauce inside but offers a soft bite throughout. A squeeze of lemon juice is added off the heat to cut through the oil and brighten the plate. Parmesan shaved over the top adds a final layer of sharp saltiness.
Gochugaru Sausage Rose Fusilli
Gochugaru sausage rose fusilli starts by removing the casing from Italian sausages and breaking the meat into irregular pieces before browning it in a pan over high heat. Irregular pieces create more surface area than a smooth patty, which means more of the meat comes into contact with the hot pan and browns more thoroughly, producing a deeper meaty base for the sauce. Onion and garlic are added to the rendered sausage fat and cooked for three minutes to build sweetness underneath the savory elements. Korean red pepper flakes are stirred into the fat next and fried for just twenty seconds so their aromatic compounds bloom without burning, giving the sauce a warm, rounded heat rather than sharp spiciness. Tomato sauce goes in immediately and simmers for three minutes to concentrate and shed its raw acidity against the fat. Heavy cream and a ladle of pasta cooking water are added together and the sauce is reduced until it turns the characteristic pink of a rose sauce. Fusilli is tossed directly in the pan so the thick sauce can work its way into every spiral groove, ensuring each fork-load is well coated from surface to center. Finishing with grated Parmesan adds saltiness and helps the sauce emulsify slightly, while fresh basil leaves torn over the top provide a clean aromatic note.
Gochujang Beef Ragu Rigatoni
Gochujang beef ragu rigatoni browns ground beef, adds gochujang, red wine, and tomato puree in sequence, and tosses the reduced sauce with tubular pasta. Finely dice 100g of onion and 4 garlic cloves. Cook 180g of rigatoni in salted boiling water for 1 minute less than the package time and reserve 60ml of pasta water. Heat a wide pan over high heat and add 1.5 tablespoons of olive oil. Spread 220g of ground beef into one even layer and leave it untouched for about 2 minutes to brown the underside. Turn and break up the beef, then cook for 3 more minutes until no red portions remain. Leave the browned material on the bottom of the pan. Reduce the heat to medium, add the onion and garlic, and cook for 3 minutes. Stir in 1.5 tablespoons of gochujang and fry it for 1 minute. Pour in 60ml of red wine, return to high heat, and scrape the pan while the wine reduces by half. Add 250ml of tomato puree and simmer over medium-low heat for 20 minutes, until the ragu is visibly thick. Add the drained rigatoni and all 60ml of reserved pasta water. Toss over medium heat for 2 minutes so the sauce coats the outside of the tubes and enters their centers. Taste before adding salt because gochujang brands vary in salinity. Plate the pasta and finish with 20g of grated Parmesan. Leaving the beef alone for the first 2 minutes and reducing the wine before the tomato are the ordered steps that incorporate the browned pan residue into the ragu.
Gochujang Corn Cream Cavatappi
Gochujang corn cream cavatappi cooks onion and sweet corn in butter, adds gochujang, cream, and milk, and coats corkscrew pasta with the finished sauce. Cook 320g of cavatappi in salted boiling water for 1 minute less than the package time and reserve 1 cup of pasta water. Melt 20g of butter in a wide pan. Add 80g of finely diced onion and cook over medium-low heat for 3 to 4 minutes, until the pieces turn translucent. Add 220g of sweet corn and cook for 2 more minutes, spreading and stirring the kernels so their surface moisture can reduce. Add 1.5 tablespoons of gochujang and fry it for 30 seconds, mixing until it is distributed through the butter and corn. Pour in 250ml of heavy cream and 120ml of milk. Simmer over medium heat for 3 minutes to form an evenly colored cream sauce. Add the drained cavatappi and 45g of Parmesan. Do not pour in all the reserved water at once. Add it in small amounts only where the sauce needs loosening while tossing the pasta. When the sauce and corn cling to the outer surfaces and spiral grooves, check the seasoning against 1 teaspoon of salt and 0.5 teaspoon of black pepper. Since gochujang and Parmesan also contain salt, taste before using the full salt amount. Turn off the heat and leave the pasta for 1 minute so the sauce settles around the noodles before plating. The onion, corn, and gochujang are cooked for separate measured intervals before the dairy enters the pan.
Gochujang Cream Pasta (Spicy Fermented Chili Cream Sauce)
Gochujang cream pasta is a fusion dish that incorporates the fermented heat of Korean red chili paste into an Italian-style cream sauce. Heavy cream forms the base and parmesan provides the sharp, aged umami, while gochujang contributes a slow-building spice and the complex fermented sweetness that sets it apart from using raw chili pepper. Bacon is rendered first to extract enough fat for sauteing the onion and garlic, and that combination of cured pork fat, aromatic vegetables, and fermented paste forms the flavor core of the sauce before any liquid is added. Gochujang should be added at a reduced heat and stirred in gradually rather than dropped in all at once, since the paste can scorch quickly when exposed to a high-temperature pan. A ladleful of starchy pasta water adjusts the consistency and acts as an emulsifier, helping the fat from the cream and bacon stay bound with the aqueous components rather than separating. The result is a glossy, clinging sauce that coats each strand of pasta evenly. The balance between the richness of the cream and the acidity and heat of the fermented paste is what has made this combination popular in Korean home kitchens and casual restaurants alike.
Gochujang Eggplant Ricotta Lasagna Rolls
Gochujang eggplant ricotta lasagna rolls are baked pasta rolls filled with roasted eggplant and ricotta, then covered with gochujang tomato sauce and mozzarella. Cut 250g eggplant into 1.5cm cubes, toss it with 1 tablespoon olive oil and a little salt, and roast it at 200 degrees Celsius for 15 minutes. Letting surface moisture cook off at this stage helps prevent the ricotta filling from becoming loose. For the sauce, saute 80g onion and 1 tablespoon garlic in the remaining olive oil, then add 350ml tomato puree, 1.5 tablespoons gochujang, and 1 teaspoon dried oregano. Simmer for 10 minutes. Since gochujang varies in heat and saltiness by brand, taste the sauce before making the final seasoning adjustment. Mix half of the roasted eggplant with 280g ricotta and reserve the other half for the topping. Cook the 8 lasagna sheets only until just tender, drain them, and pat them dry. Sheets that are too soft are harder to spread with filling and more likely to tear as they are rolled. Divide the filling evenly, roll each sheet firmly, and place the rolls seam side down over a layer of sauce in the baking dish. Top them with the reserved eggplant and 180g mozzarella, then bake at 190 degrees Celsius for 20 minutes, until the cheese is melted and golden. Rest the dish for 5 minutes before cutting so the hot filling settles and the rolls hold their shape on the plate.
Gochujang Shrimp Cream Pasta
Gochujang shrimp cream pasta merges fermented Korean chili paste with heavy cream into a single cohesive sauce. Shrimp are seared at high heat first to develop a caramelized crust, then folded into the gochujang-cream mixture along with milk and garlic. The fermented depth of gochujang operates differently from straightforward chili heat: it carries malty sweetness and umami that reinforce the dairy richness rather than cutting against it, building a layered flavor the sauce would not achieve with fresh chili alone. Parmesan grated into the pan adds salt and nuttiness that round out the finish, while reserved pasta water lets the cook dial in the consistency. The result coats each strand of pasta in a glossy, spiced cream. The entire dish comes together in around 20 minutes, keeping the shrimp firm and the sauce smooth.
Gochujang Vongole Linguine
Gochujang vongole linguine brings together the briny liquor of Manila clams and the fermented heat of Korean red chili paste in a single pan. White wine steams the clams open and releases their cooking juices, which form the base of the sauce; dissolving gochujang into that liquid adds a layer of thick, complex spice that standard vongole never carries. Stirring in a knob of butter just before the heat goes off gives the sauce a glossy finish and a smooth coating texture, while parsley and black pepper anchor the flavors at the end. The most important step in the process is slicing garlic as thin as possible and frying it slowly in olive oil until the raw sharpness converts entirely into a sweet, penetrating fragrance that defines the aromatic foundation of the sauce.
Gorgonzola Pear Walnut Gnocchi
Gorgonzola pear walnut gnocchi pairs the sharp, salty punch of Italian blue cheese with ripe pear natural sweetness over pillowy potato gnocchi. The sauce is built by melting gorgonzola into butter and heavy cream until it forms a smooth, pungent coating that clings to each dumpling. Pear slices are sauteed briefly so their sugars concentrate without losing structure, and dry-toasted walnuts contribute crunch and a roasted nuttiness that complements the cheese. A small amount of lemon juice cuts through the richness to keep the palate fresh. Cook time is just 15 minutes, making it one of the faster gnocchi dishes despite its layered flavor profile.
Hearty Minestrone Soup
Hearty minestrone cuts onion, carrot, celery, and zucchini into roughly 1 cm cubes so beans, small pasta, and vegetables fit together in each substantial spoonful. Dice 120 g onion, 120 g carrot, 100 g celery, and 150 g zucchini to a similar size. If the firm carrot pieces are much larger or the zucchini much smaller, their textures will not meet at the same cooking time. Warm 1.5 tablespoons olive oil in a pot over medium heat. Cook the onion, carrot, and celery for about 5 minutes, until the onion turns glossy and the vegetables begin to smell sweet. Add the zucchini for 2 minutes, then stir in 300 g crushed tomatoes. Cook for about 3 minutes while scraping the bottom so the vegetable sugars do not scorch. Pour in 900 ml vegetable broth and add 180 g kidney beans. Bring the soup to a boil, lower to medium-low, and simmer for 15 minutes with the lid slightly ajar. This reduces the broth while allowing the vegetables to soften gently. Add 100 g small pasta directly to the pot and cook for 8 to 10 minutes. Stir occasionally to prevent sticking. Because the pasta absorbs liquid and releases starch, add a little more broth if the soup becomes thick before the pasta turns tender. Season with salt and black pepper only after checking that final consistency. Ladle into bowls, finish with 20 g grated Parmesan and a small drizzle of olive oil, and serve while the broth still flows around the generous solids. When reheating after an overnight rest, loosen it with broth before bringing it back to serving temperature.
Herbed Orzo Salad
Herbed orzo salad cooks rice-shaped orzo pasta to al dente in salted water, cools it, then tosses it with diced cucumber, halved cherry tomatoes, chopped parsley and mint, and crumbled feta cheese in a lemon and olive oil dressing. Pulling the orzo from the water one minute before the package time is essential - the pasta continues to cook as it sits and absorbs dressing, so even slight overcooking results in a mushy texture by the time the salad is served. A small amount of olive oil stirred into the drained orzo while still warm prevents the pieces from clumping into a mass. The two-ingredient dressing of lemon juice and olive oil is deliberately bare, designed to let the bright herbal aroma of the parsley and mint come forward while cutting through the starchy weight of the pasta. Crumbling feta by hand rather than slicing it scatters uneven pockets of salty, creamy fat throughout the salad, so the flavor shifts slightly from one forkful to the next. The salad holds its texture and flavor when stored cold, making it well suited for packed lunches and advance preparation several hours ahead of serving.
Kimchi Bacon Mac and Cheese
Kimchi bacon mac and cheese combines sauteed ripe kimchi and bacon with elbow macaroni in a cheddar sauce made from a butter and flour roux. Press excess surface liquid from 120g kimchi, chop it finely, and reserve 1 tablespoon kimchi juice if you want to use it in the finished dish. Cut 80g bacon into 1cm pieces and cook it over medium heat for about 3 minutes. When the edges begin to crisp, add the kimchi and cook for 2 more minutes to reduce its remaining moisture. Boil 180g elbow macaroni for 1 minute less than the package time and drain it while the center is still slightly firm. In a separate saucepan, melt 20g butter over medium-low heat, add 1 tablespoon flour, and stir constantly for 1 minute. Control the heat so the roux stays pale rather than browning or scorching. Whisk in 220ml milk a little at a time until the mixture is free of lumps. When small bubbles appear around the edge and the sauce thickens, lower the heat before adding 120g cheddar. Stir until the cheese melts smoothly. Fold in the macaroni, kimchi, and bacon, then season with 0.5 teaspoon gochugaru and 0.3 teaspoon black pepper. Cook over low heat for only 1 minute, until the sauce coats the macaroni evenly and looks glossy, then serve immediately. Lowering the heat before the cheese goes in and removing excess kimchi moisture are the two main controls for a smooth sauce that does not become thin or separate.
Kimchi Garlic Butter Shrimp Spaghetti
Kimchi garlic butter shrimp spaghetti cooks the shrimp first, removes it from the pan, and then uses the same pan to build a garlic, kimchi, butter, and pasta-water sauce. Pat 200g shrimp dry and season it lightly with salt. Melt 15g butter with 1 tablespoon olive oil, then sear the shrimp for 1 minute per side. Remove it as soon as both sides turn pink so it does not continue cooking throughout the sauce-making stage. In the same pan, cook 5 sliced garlic cloves and 120g kimchi cut into 1cm pieces over medium heat for 3 minutes to reduce their moisture. Add 0.5 tablespoon Korean chili flakes and stir for only 30 seconds, moving on before the chili scorches. Cook 180g spaghetti in salted water until al dente and reserve 100ml of the cooking water before draining. Add the pasta to the pan with 60ml of that water and the remaining 15g butter. Toss vigorously over high heat for 1 to 2 minutes. The sauce is ready when the water and butter no longer sit separately in the pan and instead coat the spaghetti with a glossy layer. Return the shrimp only at the end, add 1 tablespoon lemon juice, and turn off the heat. Scatter 2 tablespoons chopped scallion over the pasta and serve immediately. Removing the shrimp between its initial sear and the final toss, along with cooking excess moisture from the kimchi first, protects both the shrimp texture and the sauce consistency.
About Pasta
Cooking time and salt level are the two factors that make or break a pasta dish. With properly al dente noodles and a well-made sauce, restaurant-quality pasta is entirely achievable at home.