From the Cook
From the Cook
From the Cook
1/4
Gochujang Spaghetti with Fresh Mozzarella
Instructions
1
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Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
2
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In a pan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant.
3
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Stir in gochujang until fully dissolved into the butter and garlic base.
4
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Add 1 cup of heavy cream and bring to a gentle simmer. Stir in the remaining 1/2 cup of cream.
5
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Season with salt, pepper, garlic powder, and onion powder. Add chopped basil and mozzarella.
6
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Stir until mozzarella is melted and sauce is smooth.
7
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Add cooked pasta, Parmesan cheese, and a splash of pasta water. Mix well to coat.
8
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Top with extra mozzarella, Parmesan, and more basil before serving.
My Calorie Intake
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Tips & Tricks (5)
- Gochujang Emulsification Technique 🌶️Whisk the gochujang with a small amount of pasta water before adding to the sauce to prevent clumping and ensure smooth, even distribution of heat and flavor.
- Pasta Water Magic 💧Always reserve at least 1 cup of pasta water before draining; the starchy liquid is crucial for creating a silky, clingy sauce that perfectly coats the spaghetti.
- Cheese Melting Pro Tip 🧀Remove the pan from direct heat when adding fresh mozzarella to prevent breaking and achieve a luxurious, creamy texture without oil separation.
- Garlic Infusion Hack 🧄Gently toast minced garlic in butter at low heat until just golden to unlock deeper, nutty flavors without burning, which can make the sauce bitter.
- Spice Level Control 🌈Start with 2 tablespoons of gochujang and taste, gradually adding more to dial in your preferred heat level without overwhelming the dish's delicate balance.
Recipe Facts
Diet at a Glance
Vegetarian
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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