Gochujang Pasta Alfredo: A Blend of Creamy Delight and Spicy Zest
For those who love creamy pasta yet long for a kick and robust flavor, Gochujang Pasta Alfredo is the ideal recipe to add some zing to your dinner menu. This simple and quick dish takes just 20 minutes to prepare, merging the indulgent, smooth consistency of traditional Alfredo sauce with the fiery, umami-rich essence of gochujang, a well-known Korean chili paste. The outcome is a distinctive fusion meal that is both soothing and thrilling.
What Is Gochujang?
Gochujang is a fermented condiment from Korea crafted from chili powder (gochugaru), glutinous rice, fermented soybeans, and salt. Its consistency is thick and sticky, boasting a multi-layered flavor that balances spiciness, sweetness, and umami. This ingredient is a fundamental element in Korean cuisine, used in dishes such as bibimbap, tteokbokki, and various types of stews and marinades.
Why Gochujang Is Perfect for Alfredo Sauce
Classic Alfredo sauce is traditionally made with butter, cream, and parmesan cheese, establishing a rich and luxurious foundation. When paired with gochujang, the sauce gains an invigorating spicy and savory depth that enhances the richness, introducing a fresh layer to the dish. The result is a creamy, spicy, and slightly tangy sauce that adheres beautifully to pasta.
Recipe Summary
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 4
Ingredients
- 12 oz pasta (linguine, fettuccine, or penne; gluten-free as needed)
- 2 tbsp butter
- 3 green onions, finely sliced (separating white and green parts)
- 3 cloves garlic, minced
- 1 tbsp gochujang (adjust as per preference)
- ½ tbsp gochugaru (Korean chili powder)
- 1 cup heavy cream
- ½ cup grated Parmigiano Reggiano (or Parmesan)
- Salt and pepper to suit your taste
Optional Additions
- 1 tbsp oyster sauce for added umami
- Vegetables such as spinach, mushrooms, or bell peppers
Preparation Steps
- Cook the pasta per the package directions. Drain and set it aside.
- In a large skillet, melt the butter over medium heat. Add the white parts of the green onions, garlic, gochujang, and gochugaru. Sauté for roughly 1 minute until aromatic.
- Pour the heavy cream into the skillet and bring the mixture to a gentle boil. Lower the heat and let simmer for 3 minutes, allowing the flavors to meld.
- Incorporate the grated parmesan cheese, stirring until entirely melted and well combined. Season with salt and pepper according to taste.
- Add the cooked pasta to the sauce and toss until thoroughly coated. Top with the green parts of the green onions before serving.
Success Tips
- Control the heat: Gochujang can vary in spiciness depending on the brand. Start with a smaller quantity and modify to taste.
- Balance flavors: If the sauce becomes too spicy, consider adding a splash of cream or a bit of sugar to tone it down.
- Make it hearty: Include grilled chicken, shrimp, or tofu for an extra protein boost.
Nutritional Details (Per Serving)
- Calories: 459
- Fat: 33g (Saturated: 20g, Trans: 0.5g)
- Cholesterol: 95mg
- Sodium: 432mg
- Carbohydrates: 68g (Fiber: 3g, Sugars: 4g)
- Protein: 20g