Creamy Gochujang Pasta
This creamy gochujang pasta packs a ton of flavor and is way better than any other pasta sauce I have ever had.
Servings: 2 people
Ingredients
- 200 g dry rigatoni (or pasta of choice)
- 50 g pork belly (or 3 slices bacon)
- 5 coves garlic
- 2.5 tbsp gochujang
- ¾ cup milk
- ¼ cup heavy cream
- ½ tbsp soy sauce
- ½ cup pasta water
Instructions
- Begin to cook rigatoni according to package instructions in salted water until el dente. Should take about 10 -15 minutes.200 g dry rigatoni
- Cut pork belly into 1 inch pieces and cook over medium heat for 3-5 minutes on each side until nicely browned on each side.50 g pork belly
- Remove the pork belly but leave 1 tbsp of the bacon fat.
- Add sliced garlic into the same pan and cook for 30 seconds until fragrant.5 coves garlic
- Add gochujang, and cook while stirring for 1 minute.2.5 tbsp gochujang
- Add milk, cream, and soy sauce and allow it to simmer for 3 minutes until thickened.¾ cup milk, ¼ cup heavy cream, ½ tbsp soy sauce
- At this point, the pasta should almost be done cooking. If it isn't ready yet, keep your gochujang sauce pan over low heat until the pasta is ready.
- Add the rigatoni directly into the sauce pan along with the cooked pork belly and starchy pasta water.½ cup pasta water
- Cook over medium heat until the sauce is your desired consistency. I like to keep this slightly more saucy so I only let it simmer about 2-3 more minutes.
- Optionally top it with parmesan cheese and chopped chives.