Oh my gosh, you guys, I just have to tell you about this Spicy Gochujang Cream Pasta that completely changed my weeknight dinner game! It all started when I found myself staring at that half-used tub of gochujang in my fridge (you know the one, we’ve all been there). What began as a “let’s just toss this into some pasta” experiment turned into the most delicious fusion dish, that perfect balance of Korean heat and Italian comfort. The first bite? Pure magic. The gochujang brings this deep, fermented spice that plays so nicely with the rich cream, while the turkey bacon adds that salty crunch we all crave. Trust me, once you try this combo, you’ll be making it on repeat!
Why You’ll Love This Spicy Gochujang Cream Pasta
This pasta is my go-to when I need something fast, flavorful, and just a little bit fancy. Here’s why it’s a total winner:
- Quick & easy: Ready in under 30 minutes, perfect for those “I don’t wanna cook” nights.
- Flavor bomb: That gochujang-cream combo? Absolute magic. Sweet, spicy, and creamy all at once.
- Heat you can handle: Not face-melting spicy, just enough warmth to keep things interesting.
- Totally customizable: Swap in veggies, change up the protein, or dial the spice up/down. It’s your kitchen, have fun!
Spicy Gochujang Cream Pasta
Ingredients
Equipment
Method
- Cook the spaghetti according to package instructions. Drain and set aside.
- In a skillet, cook the turkey bacon until crispy. Remove and set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant.
- Whisk in gochujang paste and heavy cream until smooth. Simmer for 2 minutes.
- Stir in Parmesan cheese until melted. Add the cooked spaghetti and toss to coat.
- Top with turkey bacon, sesame seeds, and green onions before serving.
Notes
Ingredients for Spicy Gochujang Cream Pasta
Okay, let’s gather our flavor warriors! Here’s what you’ll need to make this spicy dream come true:
For the Pasta:
- 12 oz spaghetti (or whatever pasta shape makes you happy)
For the Sauce:
- 2 tbsp gochujang paste (this is our spicy superstar!)
- 1 cup heavy cream (the rich, velvety base)
- ½ cup grated Parmesan cheese (freshly grated tastes SO much better)
- 2 tbsp butter (because everything’s better with butter)
- 2 cloves garlic, minced (don’t skimp, it’s flavor gold)
For the Topping:
- 4 slices turkey bacon, chopped into bits (we want crispy little flavor bombs)
- 1 tbsp sesame seeds (for that perfect nutty crunch)
- 1 tbsp chopped green onions (fresh pop of color and flavor)
Equipment You’ll Need
You only need three trusty tools for this recipe, no fancy gadgets required!
- Large pot for cooking that pasta to perfection
- Skillet (I use my trusty cast iron) for the sauce and turkey bacon
- Whisk to smoothly blend that gochujang into the cream
How to Make Spicy Gochujang Cream Pasta
Alright, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready. Trust me, the first time I made this, I nearly burned my garlic because I wasn’t prepared, learn from my mistakes!
Step 1: Cook the Pasta
First things first, get that pasta water boiling! I use a big pot and salt the water like the sea (about 2 tablespoons per gallon). Cook your spaghetti until it’s just al dente, usually 1 minute less than the package says. Why? Because it’ll keep cooking when we toss it with that luscious sauce later. Save about ½ cup of that starchy pasta water before draining, it’s liquid gold for adjusting the sauce later!
Step 2: Prepare the Turkey Bacon
While the pasta cooks, let’s make those turkey bacon bits nice and crispy. Heat your skillet over medium and cook the chopped turkey bacon, stirring occasionally, until it’s golden and crisp, about 5 minutes. Drain it on paper towels (nobody likes soggy bacon bits!) but leave about 1 tablespoon of that flavorful fat in the pan. That’s where we’ll build our sauce!
Step 3: Make the Gochujang Cream Sauce
Here’s where the magic happens! Melt the butter in that same skillet with the bacon drippings over medium-low heat. Add the minced garlic and sauté just until fragrant, about 30 seconds (burned garlic is the worst!). Now, whisk in the gochujang paste until it’s completely blended with the butter. This is crucial, take your time here to avoid little spicy lumps! Slowly pour in the heavy cream while whisking constantly. Let it simmer gently for 2 minutes to thicken slightly, then stir in the Parmesan until it’s all melty and dreamy.
Step 4: Combine and Serve
Time to bring it all together! Add the drained pasta to the skillet and toss until every strand is coated in that gorgeous orange-hued sauce. If it seems too thick, splash in some of that reserved pasta water a tablespoon at a time. Top with those crispy turkey bacon bits, a sprinkle of sesame seeds, and the green onions. Serve immediately while it’s piping hot, the cheese will stay all gooey and perfect!
Tips for Perfect Spicy Gochujang Cream Pasta
After making this dish more times than I can count, here are my can’t-live-without tips:
- Control the heat: Start with 1 tbsp gochujang if you’re spice-shy, you can always add more! Taste as you go.
- Pasta water is gold: That starchy liquid helps thin the sauce without making it watery. I keep a mug right by my pot!
- Garnish generously: Fresh green onions and sesame seeds add texture and brightness, don’t skip ’em!
Ingredient Substitutions
Listen, I get it, sometimes you gotta work with what’s in the fridge! Here are my tried-and-true swaps that still keep this dish delicious:
- Protein swap: No turkey bacon? Try diced chicken, shrimp, or even mushrooms for a veggie version.
- Cream alternatives: Half-and-half works in a pinch (just simmer longer to thicken), or coconut milk for dairy-free.
- Cheese options: Pecorino or Asiago can stand in for Parmesan if needed.
But here’s the deal, the gochujang is non-negotiable! That fermented chili paste is what makes this dish special. No substitutes will give you that same deep, complex heat. For more recipe ideas, check out recipesloop.com for inspiration.
Serving Suggestions for Spicy Gochujang Cream Pasta
This pasta packs such bold flavor that I love keeping the sides simple and fresh. My go-to? A crisp green salad or some quick-steamed broccoli to balance the richness. If you’re feeling extra fancy, a small scoop of kimchi adds fantastic crunch and tang that plays so well with the creamy sauce. Whatever you choose, steer clear of heavy sides, this dish shines brightest when it’s the star of the show! If you are looking for other main meal ideas, check out the main meals section on our site.
Storing and Reheating
Leftovers? No problem! This pasta keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container. When reheating, add a splash of cream and stir gently, it’ll bring that sauce right back to its creamy glory. Microwave works fine, but I prefer reheating in a skillet over low heat for even warming. Pro tip: The sesame seeds and green onions are best added fresh when serving!
Nutritional Information
Here’s the scoop per serving (estimates vary based on brands and tweaks): roughly 450 calories, 25g fat (14g saturated), 15g protein, and 45g carbs. It’s indulgent but totally worth it, balance is key, right? For more information on balancing your diet, you can always check out the homepage.
FAQ About Spicy Gochujang Cream Pasta
Can I use regular bacon instead of turkey bacon?
Nope! Turkey bacon keeps this dish lighter while still giving that salty crunch we love. Regular bacon’s smokiness might overpower the delicate gochujang flavor. Trust me, the turkey version works perfectly here!
Is gochujang gluten-free?
You’ll need to check labels carefully. Traditional gochujang often contains wheat, but gluten-free versions exist (I love the one from Mother-in-Law’s brand). When in doubt, peek at that ingredients list!
How can I make this less spicy?
Easy fix! Start with just 1 tablespoon of gochujang instead of 2. Taste the sauce before adding pasta, you can always stir in more paste if you want extra heat. The cream and Parmesan do wonders taming the spice too.
