Gochujang Butter Pasta

Gochujang butter pasta! You just need four ingredients to make this creamy, silky, spicy pasta. The definition of low effort, high reward.

Done in 30 minutes

Serves 4

Dish by Spencer Lengsfield

Ingredients

You'll need:

100gunsalted butter, softened

1 heaped tbspgochujang

30gparmesan, approx

300gcasarecce (or any short pasta)

Black pepper (optional)

Gochujang is a Korean fermented pepper paste. It's spicy, sweet, kind of funky in flavour, and it adds so much depth to this pasta dish. All you need to do is mix it with butter, pasta water, and parmesan. If you're up for pushing it to a fifth ingredient, it's perfect with a crack of black pepper to finish. This is kind of like when you were a kid and would eat butter parmesan pasta, but a more grown up version!

Method

Mix together softened butter and gochujang. Adjust to your spice preference, adding more or less gochujang as you like.

Add a healthy dollop of the butter to the pan on low heat, and let melt.

Cook your pasta. Add splashes of pasta water to gently emulsify.

Turn off the heat, add the pasta, add loads of grated parmesan, and toss until the parmesan has melted into the sauce.

Top with more parmesan and cracked pepper if you like!

What do you think of the recipe?

save recipe

Spencer Lengsfield

follow

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.