From the Cook
From the Cook
From the Cook
1/4
Gochujang Parmesan Mozzarella Pasta
Instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant.
3
Stir in gochujang and cook for 1–2 minutes to bloom the flavor.
4
Pour in heavy cream and stir to combine. Bring to a gentle simmer.
5
Season with salt, pepper, garlic powder, onion powder, and red pepper flakes (if using).
6
Add cooked pasta, reserved pasta water, Parmesan, and mozzarella. Stir until melted and creamy.
7
Simmer until sauce reaches desired consistency. Top with extra Parmesan and serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Gochujang in Oil First 🌶️Toast the gochujang in olive oil over medium heat for 1-2 minutes before adding other ingredients to unlock its deep umami flavors and reduce any raw paste taste.
- Reserve Pasta Water Strategically 💧Save at least 1 cup of starchy pasta water before draining—use it gradually to achieve the perfect silky sauce consistency and help emulsify the cheese and cream together.
- Add Cheese Off Heat 🧀Remove the pan from heat before stirring in the mozzarella and Parmesan to prevent the cheese from becoming grainy or separating; the residual heat will melt it perfectly.
- Balance Spice with Timing ⏱️Taste the sauce before adding red pepper flakes and adjust gradually, as gochujang's heat intensifies as it cooks and the sauce cools slightly on the plate.
- Finish with Extra Parmesan Immediately 👨🍳Plate the pasta and immediately grate fresh Parmesan over each serving while the dish is hot to prevent clumping and ensure even distribution of that salty, nutty finish.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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