Step 1

Add spaghetti to heavily salted pasta water. Set your timer to 2 minutes minus the packet time.

Step 2

To a large/ deep pan, add the olive oil, chilli flakes and garlic. Gently fry on a (very) low heat for around 2 minutes.

Step 3

Next, add the Gochujang paste into the pan to fry for a couple of minutes, before loosening with 2 ladles of pasta water.

Step 4

Ensuring that the Gochujang sauce isn’t boiling (reduce the heat), add the cream into the pan with the parmesan. Stir to form a creamy sauce, adding another ladle of pasta water.

Step 5

Add the undercooked spaghetti into the pan and stir to combine, gently heating as you stir. The pasta water should thicken into an emulsified cheesy sauce. Keep adding pasta water as necessary and once the pasta is fully cooked, serve immediately with an extra sprinkle of parmesan.