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
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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
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Pour in heavy cream and stir to combine. Bring to a gentle simmer.
5
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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
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Simmer until sauce reaches desired consistency. Top with extra Parmesan and serve hot.
My Calorie Intake
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Tips & Tricks (5)
- Gochujang Emulsification Magic 🌶️Whisk the gochujang with a splash of reserved pasta water before adding to the sauce to create a smooth, even distribution of heat and flavor.
- Cheese Melting Technique 🧀Remove the pan from direct heat when adding cheeses to prevent breaking, and stir continuously to create a silky, emulsified sauce.
- Pasta Water Liquid Gold 💧Always reserve at least 1 cup of pasta water before draining - the starchy liquid is crucial for creating a perfectly creamy and clingy sauce.
- Layered Spice Building 🔥Toast garlic powder and red pepper flakes in olive oil for 30 seconds before adding other ingredients to intensify their aromatic depth.
- Cheese Blending Pro Tip 🥄Grate Parmesan and mozzarella fresh and mix them together before adding to create a more complex and cohesive cheese profile.
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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