Gochujang Parmesan Mozzarella Pasta

This cozy Gochujang Parmesan Mozzarella Pasta blends the bold, umami-rich spice of Korean chili paste with creamy cheese and a velvety sauce. Made with Nodi Marini pasta, the dish is silky, spicy, and perfectly cheesy, thanks to the combination of heavy cream, Parmesan, and mozzarella. It’s a quick, comforting fusion pasta that comes together in under 30 minutes and hits every note—savory, creamy, and just the right amount of heat.

Author: These Carbs Don't Count

Category: Dinner

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2 plates

Calories: 1,624 kcal per serving

Ingredients

½ pound - Nodi Marini pasta
2 tablespoon - olive oil
3 cloves - garlic
3 tablespoon - gochujang
1 cup - heavy cream
1 teaspoon - salt
½ teaspoon - black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
¼ teaspoon - red pepper flakes
½ cup - Parmesan cheese
½ cup - mozzarella cheese
¼ cup - reserved pasta water
⅛ - Extra Parmesan

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant.
Stir in gochujang and cook for 1–2 minutes to bloom the flavor.
Pour in heavy cream and stir to combine. Bring to a gentle simmer.
Season with salt, pepper, garlic powder, onion powder, and red pepper flakes (if using).
Add cooked pasta, reserved pasta water, Parmesan, and mozzarella. Stir until melted and creamy.
Simmer until sauce reaches desired consistency. Top with extra Parmesan and serve hot.