Creamy Gochujang Pasta with Burrata

This Creamy Gochujang Pasta with Burrata is the ultimate East-meets-West comfort dish. Al dente pasta is tossed in a spicy, savory sauce made from gochujang, garlic, butter, and heavy cream. It’s rich and balanced, with a touch of heat and a ton of umami. Mozzarella and Parmesan bring cheesy depth, while a creamy ball of burrata on top takes the indulgence to the next level. Perfect for cozy nights when you're craving something bold, creamy, and unforgettable.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 2 plates

Calories: 1,076 kcal per serving

Ingredients

½ pound - pasta
2 tablespoon - unsalted butter
1 tablespoon - olive oil
2 cloves - garlic
3 tablespoon - gochujang paste
1 cup - heavy cream
⅛ - Salt
⅛ - Black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
¼ teaspoon - red pepper flakes
½ cup - mozzarella cheese
½ cup - Parmesan cheese
¼ cup - Reserved pasta water
1 ball - burrata cheese

Instructions

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