Description
A creamy, spicy twist on classic Alfredo pasta featuring gochujang, a Korean red chili paste, cooked entirely in one pot for a quick and flavorful meal.
Ingredients
Scale
Pasta
- 12 oz fettuccine or pasta of choice
Sauce
- 1 tbsp olive oil or butter
- 4 cloves garlic, minced
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1/4 cup gochujang (adjust to taste)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 tsp red pepper flakes (optional for extra spice)
- 1/2 cup reserved pasta water (as needed)
Garnish
- Chopped scallions or parsley
Instructions
- Sauté Garlic: In a large pot or deep skillet, heat olive oil or butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Create Sauce Base: Add the milk, heavy cream, and gochujang to the pot. Stir to combine thoroughly and bring the mixture to a light simmer.
- Cook Pasta: Add the uncooked pasta directly into the pot with the sauce. Stir to coat evenly and let it simmer uncovered for 10–12 minutes, stirring frequently, until the pasta is al dente and the sauce thickens. Add reserved pasta water as needed to loosen the sauce and achieve desired consistency.
- Add Cheese and Seasonings: Stir in grated Parmesan cheese and season the pasta with salt, black pepper, and red pepper flakes if you want extra heat.
- Serve: Serve the pasta immediately, garnished with freshly chopped scallions or parsley to add a refreshing touch.
Notes
- Use whole milk or 2% milk for creaminess; skim milk may result in a thinner sauce.
- Adjust gochujang according to your preferred spice level.
- Stir frequently when cooking the pasta in the sauce to prevent sticking.
- Reserve some pasta water before cooking pasta to adjust sauce consistency as needed.
- This recipe works well with any long pasta like linguine or tagliatelle.
- For a dairy-free option, try using coconut milk and nutritional yeast instead of cream and Parmesan.
