Step 1

Boil spaghetti noodles in a large pot of salted water according to package instructions until al dente. Drains and reserve some pasta water.

Step 2

While the pasta is boiling, heat butter in a large skillet over medium-high heat and add garlic. Cook for about 1 minutes until fragrant, do keep an eye so that the garlic doesn't burn.

Step 3

Add gochujang paste to the skillet and stir until it’s fully combined with the butter mixture. Reduce the heat and cook for another 1-2 minutes. You may need to stir continuously as the paste is sticky in nature.

Step 4

Add cooking cream, and stir until completely combined with the paste then add grated and parmesan cheese and simmer for about 1-2 minutes for the flavors to meld. Taste and adjust seasoning accordingly with salt and black pepper.

Step 5

Drain the cooked spaghetti noodles once they have reached al dente or desired texture then add them to the creamy sauce. Toss or stir until all noodles are evenly coated, and add some pasta water if need be to lighten the sauce if it is too thick.

Step 6

Lastly, add baby spinach and stir until wilted into the pasta. Take it off the heat and serve warm with additional grated parmesan cheese if desired. Enjoy!