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.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 2 bowls

Calories: 1,297 kcal per serving

Ingredients

½ pound - spaghetti
3 tablespoon - butter
1 tablespoon - olive oil
3 cloves - garlic
4 tablespoon - gochujang
1 ½ cup - heavy cream
½ teaspoon - salt
¼ teaspoon - black pepper
½ teaspoon - garlic powder
½ teaspoon - onion powder
1 handful - fresh basil
½ cup - mozzarella cheese
½ cup - Parmesan cheese
⅛ - Reserved pasta water

Instructions

Cook spaghetti in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a pan over medium heat, melt butter with olive oil. Add garlic and sauté until fragrant.
Stir in gochujang until fully dissolved into the butter and garlic base.
Add 1 cup of heavy cream and bring to a gentle simmer. Stir in the remaining 1/2 cup of cream.
Season with salt, pepper, garlic powder, and onion powder. Add chopped basil and mozzarella.
Stir until mozzarella is melted and sauce is smooth.
Add cooked pasta, Parmesan cheese, and a splash of pasta water. Mix well to coat.
Top with extra mozzarella, Parmesan, and more basil before serving.