Creamy Gochujang Pasta with Roasted Garlic & Burrata

This Creamy Gochujang Pasta with Roasted Garlic & Burrata is a spicy, savory, and indulgent dish that fuses Korean flavors with Italian comfort. A whole head of garlic is roasted to sweet, caramelized perfection and mashed into a buttery base. Gochujang brings a deep, spicy umami kick, mellowed by rich heavy cream and melted cheeses. Finished with al dente pasta and crowned with creamy burrata, this dish is bold, flavorful, and sure to impress any pasta lover.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 2 bowls

Calories: 1,206 kcal per serving

Ingredients

1 head - garlic
½ pound - pasta
2 tablespoon - butter
1 tablespoon - olive oil
3 tablespoon - gochujang
1 cup - heavy cream
½ teaspoon - salt
¼ teaspoon - black pepper
½ teaspoon - chili flakes
½ teaspoon - garlic powder
½ teaspoon - onion powder
½ teaspoon - dried basil
½ cup - Parmesan cheese
½ cup - mozzarella cheese
1 ball - burrata
⅛ - Reserved pasta water

Instructions

Preheat oven to 415°F. Cut the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 50–60 minutes until soft.
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a skillet, melt butter with a splash of olive oil over medium heat.
Squeeze roasted garlic into the skillet and mash. Cook for a minute until fragrant.
Add gochujang and mix well into the butter-garlic base.
Pour in heavy cream and bring to a gentle simmer.
Season with salt, pepper, chili flakes, garlic powder, onion powder, and basil.
Add Parmesan and mozzarella cheese and stir until melted.
Add cooked pasta and a splash of pasta water. Stir to coat evenly. Add more cream if desired.
Serve with a ball of burrata on top and enjoy hot.