Gochujang Butter Pasta
Directions
- 1Slice your onion nice and thin, mince those garlic cloves, and measure out all your seasonings so you’re ready to roll. Bring the cream (or coconut milk) to room temperature.
- 2In a large skillet over medium heat, melt the butter with the olive oil.
- 3Add the sliced onions and cook them low and slow, stirring occasionally, until they’re deeply golden and caramelized… about 15–20 minutes.
- 4While the onions are working their magic, bring a large pot of salted water to a boil and cook your pasta until al dente.
- 5Drain, but don’t forget to save about a cup of that starchy pasta water (liquid gold).
- 6Once the onions are jammy, stir in the minced garlic and all your seasonings (salt, pepper, oregano, garlic powder, and paprika).
- 7Let everything bloom and get fragrant for about 2 minutes.
- 8Add the gochujang paste to the pan and cook it for 1 minute, stirring well so it melts into the onion mixture.
- 9Slowly pour in the cream and let the sauce come together, simmering gently for 3–4 minutes until it’s slightly thickened and silky.
- 10Stir in the honey and grated Parmesan, mixing until the cheese has melted and the sauce is glossy and smooth.
- 11Add your cooked pasta directly into the sauce and toss to coat every piece.
- 12Splash in the reserved pasta water as needed to loosen the sauce… you want it rich and velvety, not heavy or clumpy.
- 13Garnish with lots of fresh chives, extra Parmesan (never hurts) and an optional drizzle of chili oil.
Ingredients
- 1 large yellow onion, thinly sliced
- 8 garlic cloves, minced
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tbsp honey
- 3 tbsp gochujang paste
- 0.5 cup fresh parmesan cheese, grated
- 8 oz pasta of your choice
- 1 cup heavy cream or coconut milk, room temperature
- 2 tbsp butter
- 1 tbsp olive oil
- 0.5 cup pasta water, reserved
- Fresh chives, for garnish
- Chili crisp, for garnish (optional)
Equipment
skilletpot
Tips
- Best served with chicken, shrimp, or tofu.
- Garnish with lots of fresh chives, extra Parmesan and an optional drizzle of chili oil.
- Splash in the reserved pasta water as needed to loosen the sauce; you want it rich and velvety, not heavy or clumpy.
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