Description
Creamy, spicy, and loaded with flavor, this Gochujang Cacio e Pepe is a bold fusion of Italian comfort and Korean heat. It’s quick, cozy, and unforgettable.
Ingredients
- Spaghetti: 8 ounces – classic pasta that holds the sauce beautifully
- Gochujang Paste: 2 tablespoons – adds heat, umami, and a touch of sweetness
- Parmesan Cheese: 1 cup finely grated – melts into the sauce for richness and body
- Unsalted Butter: 2 tablespoons – gives a silky, smooth texture
- Freshly Cracked Black Pepper: 1 teaspoon – for warmth and spice
- Salt: To taste – for seasoning the pasta water
- Reserved Pasta Water: 3/4 cup – essential for emulsifying the sauce
Instructions
- Preheat Your Equipment: Fill a large pot with water, bring it to a boil, and salt it generously. Warm a skillet on medium heat.
- Combine Ingredients: Cook spaghetti until al dente. While it cooks, toast black pepper in the dry skillet. Add butter, then stir in gochujang until smooth.
- Prepare Your Cooking Vessel: Reserve 3/4 cup pasta water, then drain the spaghetti.
- Assemble the Dish: Add cooked spaghetti to the skillet with gochujang, butter, and pepper. Toss well to coat.
- Cook to Perfection: Slowly add pasta water while stirring. Gradually mix in Parmesan, tossing until a creamy sauce forms.
- Finishing Touches: Adjust seasoning. If too thick, add more water. If too loose, simmer briefly.
- Serve and Enjoy: Plate and top with extra cheese and pepper. Serve hot.
Notes
- Use freshly grated cheese for the smoothest melt.
- Adjust gochujang to your spice preference.
- Reheat with a splash of water to revive the sauce.
- Add mushrooms or spinach for extra body.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 3g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 40mg
Keywords: gochujang pasta, fusion pasta, spicy cacio e pepe, korean italian fusion, quick spicy noodles