Step 1

Bring a large pot of lightly salted water to a boil and add pasta noodles. Boil until al dente, about 8-10 minutes (check your packaging label for suggested times). Drain, but reserve ¼ cup pasta water. Reserve noodles.

Step 2

Melt 2 tablespoons butter in a large pan over medium heat and add the chopped chilies. Cook for 2-3 minutes to soften the chilies.

Step 3

Add the garlic and cook for 1 minute, stirring, until the garlic becomes fragrant.

Step 4

Stir in the gochujang and gochugaru and cook for 1-2 minutes to develop the flavor, stirring. The paste should darken a bit.

Step 5

Stir in the heavy cream, parmesan cheese, the reserved pasta water, and salt and pepper to taste. Heat, stirring, until the sauce thickens, about 2-3 minutes.

Step 6

Add the pasta noodles and remaining 1 tablespoon butter. Stir to heat through and coat all of the noodles, and melt the butter through.

Step 7

Taste and adjust for salt and pepper.

Step 8

Garnish and serve.