Creamy Gochujang Pasta with Burrata
Creamy Gochujang Pasta with Burrata
Creamy Gochujang Pasta with Burrata
Creamy Gochujang Pasta with Burrata cover
From the Cook
From the Cook
From the Cook
1/4

Creamy Gochujang Pasta with Burrata

0 allergens identified

Creamy Gochujang Pasta with Burrata

Instructions

1
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
2
In a large skillet, melt butter with olive oil over medium heat. Add minced garlic and sauté until fragrant.
3
Stir in gochujang paste and cook for 1–2 minutes to deepen the flavor.
4
Pour in the heavy cream and mix until fully combined. Let it simmer for 2–3 minutes.
5
Season with salt, pepper, garlic powder, onion powder, and red pepper flakes if using.
6
Add the cooked pasta, reserved pasta water, mozzarella, and Parmesan. Toss until creamy and well coated.
7
Plate the pasta and top with a whole burrata. Optionally, garnish with more Parmesan and chili flakes before serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

  • Bloom Your Gochujang 🌶️
    Toast the gochujang paste in butter for 1-2 minutes before adding cream to unlock its deep, complex flavors and reduce any raw paste taste.
  • Reserve Pasta Water First 💧
    Save at least 1 cup of starchy pasta water before draining—use it to adjust sauce consistency and help emulsify the cream for a silky, coat-clinging texture.
  • Add Burrata at the End ❄️
    Place cold burrata on your plated pasta just before serving so the creamy center stays intact and creates a luxurious contrast with the warm, spiced sauce.
  • Balance Umami with Acidity 🧄
    Finish with a squeeze of fresh lemon juice or quality vinegar to cut through the richness and brighten the gochujang's spicy-savory notes.
  • Emulsify Like a Pro 🧈
    Keep heat at medium or medium-low when combining butter, cream, and gochujang, whisking constantly to prevent breaking and achieve a glossy, restaurant-quality sauce.
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