Creamy Gochujang Alfredo Pasta

• 12 oz fettuccine
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup gochujang paste
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 green onions, thinly sliced

Steps

1. 1 Cook fettuccine according to package instructions until al dente; reserve 1/2 cup pasta water.
2. 2 In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
3. 3 Pour in heavy cream and gochujang paste, stirring until combined and slightly thickened.
4. 4 Reduce heat to low and stir in Parmesan cheese until smooth, adding pasta water as needed to reach desired creaminess.
5. 5 Toss cooked pasta in the sauce until well coated.
6. 6 Season with salt and pepper to taste.
7. 7 Garnish with sliced green onions before serving.

Equipment

• Large pot
• Large skillet
• Wooden spoon

Variations

• Add grilled shrimp or chicken for extra protein.
• Stir in sautéed mushrooms or spinach for a veggie boost.

Substitutions

• Use gluten-free pasta for a gluten-free option.
• Substitute coconut milk for a dairy-free version.

Pairings

• Garlic bread
• Steamed broccoli
• Caesar salad

Nutrition

Tips

• Adjust gochujang amount to control spice level.
• Add a splash of soy sauce for deeper umami flavor.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently, adding cream as needed.

Serving Suggestions

• Serve with a side of garlic bread.
• Pair with a fresh green salad for balance.

FAQ