Gochujang Corn Cream Cavatappi

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.