Description
A delicious and creamy spaghetti recipe with a gochujang twist.
Ingredients
Scale
- 1 pound spaghetti
- 3 tablespoons extra-virgin olive oil (divided)
- 2 tablespoons unsalted butter
- 3 medium shallots (diced)
- 2 cloves garlic (minced)
- 3 tablespoons tomato paste
- 2 tablespoons gochujang
- ½ cup chicken stock
- ½ cup heavy cream
- to taste Kosher salt
- to taste Freshly ground black pepper
- 1/3 cup grated Parmesan cheese
- ½ teaspoon sesame seeds (optional)
- to taste Thinly sliced green onions (optional)
Instructions
- Bring a large pot of water to a boil.
- Pour in the pasta and cook, stirring occasionally, until al dente, about 8 to 10 minutes.
- Reserve 1 cup of the cooking liquid then drain the noodles and set aside.
- Toss the noodles with 1 tablespoon of the olive oil.
- Return the pasta pot to medium heat, then add the remaining olive oil and heat through.
- Add the butter and allow to melt then add the shallots and sauté, stirring occasionally, until tender, about 6 minutes.
- Add the garlic and sauté until fragrant, just a few seconds.
- Stir in the tomato paste and gochujang, cooking for just 30 seconds to mellow the acidity.
- Whisk in the chicken stock until smooth then whisk in the cream and season to taste with salt and pepper.
- Add the pasta and toss to combine; slowly add the Parmesan until the sauce is smooth.
- Add the pasta water 2 tablespoons at a time if the sauce is too clumpy.
- Divide between warmed pasta bowls and serve hot.
- Top with sesame seeds and/or green onion if desired.
Notes
- For an extra kick, adjust the amount of gochujang to your taste.
- This dish can be garnished with additional Parmesan cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg