Ingredients
Method
Cook pasta:
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1 cup of pasta water, then drain.
Cook bacon:
- In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving 1–2 tbsp bacon fat in the pan.
Sauté garlic:
- Add 4 tbsp butter to the pan with the bacon fat. Add garlic and sauté over medium-low heat until softened and fragrant, about 1–2 minutes.
Make the sauce:
- Stir in gochujang, sugar, soy sauce, and vinegar. Simmer over medium-high, stirring constantly for 3–4 minutes, until thickened.
Add cream and bacon:
- Remove from heat. Stir in the heavy cream and half the bacon. Taste and adjust seasoning.
Toss pasta:
- Add pasta. Toss well, adding pasta water as needed until the sauce is glossy and coats the noodles.
Serve:
- Top with remaining bacon and optional scallions or cilantro. Serve immediately.
Nutrition
Notes
FAQs About Gochujang Pasta
How spicy is this gochujang pasta recipe?It has a medium level of heat. Gochujang is spicy, but the sugar, cream, and butter mellow it out. You can adjust the amount of gochujang depending on your spice tolerance. Can I make it vegetarian?
Absolutely. Use sautéed mushrooms, tempeh, or tofu instead of bacon and skip the bacon fat step. The rest of the recipe remains the same. Can I use milk instead of heavy cream?
You can, but the sauce won’t be as thick or rich. For best results, stick with heavy cream or use a splash of half-and-half and reduce it slightly longer. Where can I buy gochujang?
Most Asian grocery stores carry it, and now many mainstream grocery stores (like Whole Foods or Target) stock it in the international aisle. You can also find it online. What pasta works best for this recipe?
Spaghetti, linguine, or fettuccine are all great choices. You want a noodle that holds onto sauce well.