Ingredients
Sauce Ingredients
- 2 tbsp butter (salted)
- 3 garlic cloves (minced)
- 2 tbsp gochujang
- 300ml cream (light or single)
- 1/2 tbsp oregano (dried)
- Salt and pepper (to taste)
Finishing Ingredients
- Fresh parsley (small bunch, finely chopped)
- Parmesan (grated, amount to taste)
- 150g linguine (cooked to packet instructions)
- Pasta water (reserved, as needed)
Instructions
- Prepare the base: Place a non-stick frying pan over medium heat and add the salted butter. Once melted, add the minced garlic and fry for 2-3 minutes until fragrant, being careful not to burn the garlic.
- Add spice and cream: Stir in the gochujang paste followed by the cream. Mix well to combine all ingredients, then reduce the heat to low to simmer gently.
- Season: Add dried oregano and season the sauce with salt and freshly ground black pepper according to your preference. Stir to integrate the seasoning evenly.
- Combine pasta and sauce: Transfer the cooked linguine directly into the pan with the sauce. Pour in a little reserved pasta water to loosen the sauce if needed and help everything coat the pasta evenly.
- Finish and serve: Sprinkle freshly chopped parsley and grate Parmesan over the linguine and sauce mixture. Toss thoroughly until well combined and the cheese has melted into the sauce. Divide into serving plates and enjoy immediately.
Notes
- Reserve some pasta water before draining; it helps loosen the sauce and improves texture.
- Adjust the amount of gochujang depending on your spice tolerance.
- Use freshly grated Parmesan for the best flavor and melting quality.
- If you prefer a thicker sauce, reduce the cream slightly or use less pasta water.
- This recipe is best served immediately as the sauce thickens upon standing.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Italian-Korean)
