I’m currently in the midst of a new obsession – Korean fusion food. This is is high on my rotation list, apart from the fact that is mind blowingly delicious (yes I am aware that is not a real word but I think it sums it up perfectly), but it also has very few ingredients and is so simple to prepare. This recipe is for one serving but I scale it up and make a big batch for work lunches. Can’t recommend enough!!
- 100g spaghetti (gf if needed)
- splash of vegetable oil
- 1 tsp minced garlic
- 1 Tbsp gochujang paste (gf if needed)
- 1/4 cup double cream
- big handful grated tasty cheese
- salt and white pepper
- 1 spring onion, finely sliced
- Cook spaghetti as per package instructions. Once done, drain and reserve approx 1 cup of pasta water.
- While the pasta is cooking heat a medium sized fry pan over medium heat. Add the oil and garlic and fry briefly. Add the gochujang and give it a decent stir. Fry for 30 seconds.
- Add the cream and whisk into the gochujang so it blends together. Reduce heat to low and simmer gently. If it starts to reduce and thicken too much just stir in some pasta water.
- Add the cooked pasta, about half a cup of pasta water and very generous amount of salt. Stir well until you have a lovely saucy mix of pasta and sauce. Add some more pasta water (and some extra salt) if you need to loosen it up.
- Add the cheese, give it a good stir and serve.
- Garnish with a dusting of white pepper and chopped spring onions