Description
A bold twist on a classic pasta, this gochujang cacio e pepe combines spicy, savory Korean chili paste with creamy cheese and black pepper for a rich, umami-packed dish.
Ingredients
- 12 ounces spaghetti or pasta of choice
- 2 tablespoons unsalted butter
- 2 teaspoons freshly ground black pepper
- 2 tablespoons gochujang
- 1 cup finely grated Pecorino Romano cheese
- 1/2 cup finely grated Parmesan cheese
- 1 cup reserved pasta water (as needed)
- Salt, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter and add the freshly ground black pepper. Toast for about 1 minute until fragrant.
- Stir in the gochujang until well combined with the butter and pepper.
- Add the cooked pasta to the skillet along with a splash of reserved pasta water. Toss to coat evenly.
- Remove the skillet from heat and gradually add the Pecorino Romano and Parmesan cheese, tossing continuously to create a creamy sauce. Add more pasta water as needed to loosen the sauce.
- Season with salt if needed and serve immediately with extra cheese and black pepper on top.
Notes
- Use freshly grated cheese for the smoothest sauce texture.
- Adjust gochujang to control spice level.
- Reserve enough pasta water to help emulsify the sauce.
- Serve immediately for best consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
