Step 1

Fill a large pot with water and bring to a boil over high heat. Add a small handful of salt to the water followed by pasta.

Step 2

Boil pasta for 6 to 8 minutes until al dente (or desired doneness). Drain pasta, reserving 1/4 cup pasta water.

Step 3

Place a large pan over medium heat and melt butter. Add shallot and garlic and sauté for 2 to 3 minutes.

Step 4

Stir gochujang into shallot and garlic mixture and toast for about 1 minute, until chili paste deepens in color.

Step 5

Stir in reserved pasta water until mixture is smooth and bring to a simmer. Stir in heavy cream and simmer for 1 minute. Add grated Parmesan and continue to simmer until sauce slightly thickens.

Step 6

Toss pasta into sauce until evenly coated.

Step 7

Divide pasta into bowls and top each with more grated Parmesan and Furikake.