Gochujang Butter Pasta

Silky gochujang-butter sauce, garlic, and spring onions tossed with pasta for a quick, umami-rich meal.

# What You Need:

→ Pasta

01 - 200 g (7 oz) spaghetti or linguine

02 - Salt, for boiling water

→ Sauce

03 - 2 tablespoons unsalted butter

04 - 3 cloves garlic, finely minced

05 - 2 tablespoons gochujang (Korean chili paste)

06 - 2 tablespoons soy sauce

07 - 1 tablespoon honey or maple syrup

08 - 60 ml (¼ cup) pasta cooking water

→ Garnish

09 - 2 spring onions, thinly sliced

10 - 1 teaspoon toasted sesame seeds

11 - Freshly ground black pepper, to taste

# How-To:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ¼ cup (60 ml) of the pasta cooking water, then drain pasta.

02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant but not browned.

03 - Stir in gochujang, soy sauce, and honey. Cook for 1 minute, stirring, until well blended.

04 - Add drained pasta to the skillet. Pour in reserved pasta water and toss over medium heat until the sauce coats the pasta and becomes glossy, about 2 minutes.

05 - Divide between bowls. Garnish with spring onions, sesame seeds, and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -

This sauce is luscious and bold, and it's our secret shortcut to something that tastes like you worked all day.
The simple ingredients let you adjust the heat or sweetness, making it a kitchen chameleon.

02 -

Once, I tossed the garlic in and got distracted—the acrid smell of burnt garlic is impossible to cover up, so keep your eye (and nose) open.
Reserving that pasta water was a true game changer—without it, the sauce just slides off; with it, you get that glossy restaurant sheen.

03 -