Gochujang Cream Pasta (Spicy Fermented Chili Cream Sauce)
Gochujang cream pasta merges Italian cream sauce with the fermented heat of Korean red chili paste. Heavy cream and parmesan form a velvety base, while gochujang layers in umami depth and a slow-building spice that lingers without overwhelming. Bacon renders its salt and fat into the sauce, and sauteed onion and garlic supply an aromatic sweetness underneath. Adjusting consistency with starchy pasta water brings the sauce to a glossy, clinging texture that coats each strand evenly.
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Instructions
- 1
Cook spaghetti in salted water to al dente and reserve pasta water.
- 2
Heat olive oil and cook bacon until crisp.
- 3
Add onion and garlic, then saute until translucent.
- 4
Add cream and gochujang, whisking on low heat into a smooth sauce.
- 5
Add cooked pasta and reserved water, tossing 1 minute to emulsify.
- 6
Stir in parmesan until melted, season with pepper, and serve.
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