Step 1

Cook the pasta. Fill a large pot of water and salt and bring to a boil on high heat. Cook your pasta about 1 minute shy from package instructions or until al dente. Reserve about 1/2 cup of pasta water.

Step 2

Saute the shallots and garlic. In a large skillet, melt your butter on medium heat. Then saute the minced garlic and diced shallots until golden brown and fragrant about 3 minutes.

Step 3

Add gochujang. Next, add the gochujang. Stir and cook for an additional 2 minutes until combined. Cooking the gochujang will mellow out the heat from the spice.

Step 4

Add sauces and heavy cream. Lastly, add in the soy sauce, fish sauce, sugar, and heavy cream. Mix until combined. Bring the heat to medium-high heat and continue cooking until the sauce thickens.

Step 5

Add the pasta. Once the sauce thickens, cook the pasta and the sauce together for about 1-2 minutes. If the sauce is too thick, add the pasta water 1 tablespoon at a time as needed until the sauce has reached your ideal creamy consistency.

Step 6

Serve. Top this gochujang pasta with green onions and freshly shredded parmesan cheese and enjoy!