Gochujang Alfredo Pasta

Steps

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1. 1
   Finely chop 5 cloves of garlic. Separate and thinly slice 2–3 green onions into white and green parts. In a small bowl, combine 1 tbsp gochujang, 0.5 tbsp Korean chili pepper flakes, and 1 tbsp oyster sauce; set aside.
   ▶ ≈1:47
2. 2
   Fill a large pot with plenty of water, add a generous pinch of salt, and bring to a boil. Add 2 portions of uncooked pasta and cook until al dente.
   ▶ ≈3:48
3. 3
   In a large skillet, add 3 tbsp unsalted butter and heat over medium-low heat until melted. Add the garlic and white parts of the green onions; sauté for about 2 minutes until fragrant and lightly colored.
   ▶ ≈4:10
4. 4
   Add the gochujang mixture and sauté for about 2 minutes to enhance the flavors. This step brings out the depth and aroma of the gochujang.
   ▶ ≈4:24
5. 5
   Add 1¼ cups heavy cream and gently stir. Simmer over low heat for 2–3 minutes until flavors come together, maintaining a gentle simmer rather than a rolling boil.
   ▶ ≈5:07
6. 6
   Add 1 cup of freshly grated Parmigiano Reggiano and stir well until fully combined. Using tongs, transfer the cooked pasta directly into the sauce.
   ▶ ≈5:24
7. 7
   Add about ¼ cup of pasta cooking water and mix well—the starch in the water helps the sauce emulsify and come together. Turn off the heat, taste, and adjust seasoning with salt as needed.
   ▶ ≈5:33
8. 8
   Plate the pasta in bowls and top with freshly ground black pepper (or lightly toasted pepper for extra flavor) and the green parts of the green onions. Finish with additional Parmigiano Reggiano and serve.
   ▶ ≈5:51