Gochujang and Parmesan Pasta
Nothing pairs better than cheese and gochujang (sorry wine). The first time I learned this was when I made Lady&Pups gochujang, mushroom and cheese pasta.
Some variations on the theme
I simplified it quite a bit and usually skip the shrooms because pasta, but I won’t stop you if you want to add some veggies. I think peas would also go nicely with this.
Gochujang and Parmesan pasta
- Large pot for cooking pasta
- Small skillet or frying pan
- pinch salt for the pasta water
- 3 oz - 80 gr pasta of choice, I use linguine
- 2 T - 15 ml olive oil
- 4 small shallots finely chopped
- 2 cloves garlic finely chopped
- 2 T - 15 gr gochujang
- 1 T - 7 gr flour
- 1 c - 250 ml cream (nut)milk will also do
- 1 c - 125 gr Parmesan grated, divided in two
- 1 slice cheese whatever you have laying around, preferably something younger, mature cheeses don't melt as well, if at all
- ground black pepper to taste
- Prepare your 3 oz - 80 gr of pasta according to the instructions on the packet. I like to cut the suggestions cooking time by a minute to ensure extra bite.
- Heat 1 T - 15 ml of olive oil in a small skillet or frying pan. Add 4 finely chopped shallots and 2 cloves of finely chopped garlic and glaze until translucent. This should take 5-10 minutes.
- If you're adding a vegetable, now would be a good time to add them the shallots and garlic and cook until soft. This excludes peas, which are best added at the last minute just to warm them through.
- Stir in 2 T - 15 gr gochujang and 1 T - 7 gr flour for roughly 2-4 minutes and then add 1 c - 250 ml of cream. Keep stirring until the sauce starts to thicken.
- Lower the heat completely. Add 1/2 c - 65 gr of Parmesan and 1 slice of whatever cheese you have laying around. If you're using peas this is the time to add them, I'd suggest about a cup's worth.
- Your pasta should be done now. Drain and mix in with the sauce to finish.
- Top with the remainder of the Parmesan and ground black pepper.