Ingredients
- 8 oz dried pasta
- 6 cloves garlic, minced
- 1 medium shallot, diced
- 3 tablespoons unsalted butter
- 2 ½ tablespoons gochujang
- 1 ¼ cups heavy cream
- 1 tablespoon oyster sauce
- ⅓ cup freshly grated parmesan cheese
- ½ cup reserved pasta water, plus more if needed
- chopped chives for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente, reserving ½ cup of the pasta water before draining.
- In a large skillet over medium-low heat, melt the butter. Add garlic and shallot and sauté until fragrant and lightly golden, about 2–3 minutes.
- Stir in gochujang and cook for 1 minute to deepen the flavor.
- Pour in the heavy cream and oyster sauce, stirring until the sauce thickens and becomes smooth.
- Add the cooked pasta, parmesan cheese, and a splash of reserved pasta water. Toss to coat, adding more pasta water as needed to reach desired consistency.
- Serve immediately, topped with chopped chives and extra parmesan if desired.
Notes
- Add more gochujang or gochugaru if you prefer a spicier dish.
- To lighten the dish, use less cream and more reserved pasta water.
- Customize by adding vegetables or proteins like chicken, shrimp, or tofu.
- Great for meal prep—just reheat with a splash of water or milk to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 4g
- Sodium: 680mg
- Fat: 33g
- Saturated Fat: 18g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 90mg
