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Gochujang Spaghetti with Fresh Mozzarella
This Gochujang Spaghetti with Fresh Mozzarella is a spicy, creamy fusion pasta that blends Korean heat with Italian comfort. A base of garlic, butter, and gochujang creates a bold, savory foundation, while heavy cream smooths it out into a rich, indulgent sauce. Fresh mozzarella melts into the sauce for extra creaminess, and a final touch of Parmesan and basil ties everything together. Topped with extra mozz and Parm, this dish is bold, cheesy, and deeply satisfying—a must-try twist on spicy pasta night.
Gochujang Spaghetti with Fresh Mozzarella
By
These Carbs Don't CountIngredients
Instructions
- Step 1
Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
- Step 2
In a pan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant.
- Step 3
Stir in gochujang until fully dissolved into the butter and garlic base.
- Step 4
Add 1 cup of heavy cream and bring to a gentle simmer. Stir in the remaining 1/2 cup of cream.
- Step 5
Season with salt, pepper, garlic powder, and onion powder. Add chopped basil and mozzarella.
- Step 6
Stir until mozzarella is melted and sauce is smooth.
- Step 7
Add cooked pasta, Parmesan cheese, and a splash of pasta water. Mix well to coat.
- Step 8
Top with extra mozzarella, Parmesan, and more basil before serving.
Tips & Tricks
Per serving
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