Spicy Gochujang Pasta with Colonne Pompeii

This Spicy Gochujang Pasta is a fiery, creamy fusion dish that delivers serious flavor and visual drama with extra-long Colonne Pompeii noodles. A base of garlic and olive oil builds into a luscious sauce with bold gochujang paste and velvety heavy cream. The pasta gets tossed in this umami-packed sauce and finished with Parmesan for a balanced kick of heat and cheesy richness. With minimal ingredients and maximum flavor, this is a weeknight dinner showstopper.

Author: These Carbs Don't Count

Category: Pasta

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 2 bowls

Calories: 710 kcal per serving

Ingredients

½ pound - Colonne Pompeii
2 tablespoon - olive oil
3 cloves - garlic
3 tablespoon - gochujang paste
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
¼ cup - reserved pasta water

Instructions

Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
Stir in gochujang paste and cook for 1 minute to deepen the flavor.
Pour in heavy cream and mix until smooth. Bring to a gentle simmer.
Season with salt, pepper, garlic powder, onion powder, and red pepper flakes (if using).
Add the cooked pasta, Parmesan, and reserved pasta water. Toss until well combined and creamy.
Serve immediately with extra Parmesan on top.