From the Cook
From the Cook
From the Cook
1/4
Spicy Gochujang Pasta with Colonne Pompeii
Instructions
1
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
3
Stir in gochujang paste and cook for 1 minute to deepen the flavor.
4
Pour in heavy cream and mix until smooth. Bring to a gentle simmer.
5
Season with salt, pepper, garlic powder, onion powder, and red pepper flakes (if using).
6
Add the cooked pasta, Parmesan, and reserved pasta water. Toss until well combined and creamy.
7
Serve immediately with extra Parmesan on top.
My Calorie Intake
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Tips & Tricks (5)
- Bloom Your Gochujang 🌶️Toast the gochujang paste in olive oil for 1-2 minutes before adding cream to develop its deep, complex flavors and reduce any raw fermented taste.
- Reserve Pasta Water Strategically 💧Save at least 1 cup of starchy pasta water before draining, then use it to adjust sauce consistency and help emulsify the cream with gochujang for a silky finish.
- Temper the Cream Properly 🥛Add cold heavy cream slowly to the hot gochujang mixture while stirring constantly to prevent breaking or separating and ensure a smooth, luxurious sauce.
- Toast Your Dry Spices First 🧄Bloom the garlic powder, onion powder, and red pepper flakes in the olive oil with fresh minced garlic for 30 seconds before adding gochujang to unlock their aromatic potential.
- Finish with Residual Heat ✨Toss the drained Colonne Pompeii in the sauce off-heat for 1-2 minutes, then add Parmesan last to prevent it from clumping while allowing the pasta to absorb maximum flavor.
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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