Ingredients

For the Pasta

  • 12 oz (340g) fettuccine
  • 1 tbsp salt (for pasta water)

For the Gochujang Alfredo Sauce

  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp gochujang (Korean red chili paste, adjust to taste)
  • 1 tsp sesame oil
  • 1/2 tsp soy sauce
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes (optional, for extra heat)
  • 1 tbsp chopped fresh parsley (for garnish)
  • 1 tbsp toasted sesame seeds (for garnish)

Optional Additions

  • 1 cup cooked protein (grilled chicken, shrimp, or tofu, sliced)
  • 1/2 cup sautéed vegetables (mushrooms, spinach, or zucchini)

Equipment

  • Large pot for boiling pasta
  • Colander
  • Large skillet or saucepan
  • Whisk
  • Measuring cups and spoons
  • Tongs or pasta server

Instructions

  1. Cook the Pasta
    • Bring a large pot of water to a boil. Add 1 tbsp salt.
    • Add fettuccine and cook according to package instructions until al dente (about 8-10 minutes).
    • Reserve 1/2 cup of pasta water, then drain the pasta in a colander and set aside.
  2. Prepare the Gochujang Alfredo Sauce
    • In a large skillet over medium heat, melt 2 tbsp butter.
    • Add minced garlic and sauté for 1-2 minutes until fragrant, stirring to prevent burning.
    • Pour in 1 cup heavy cream and 1/2 cup whole milk. Stir and bring to a gentle simmer.
    • Reduce heat to low and whisk in 1/2 cup grated Parmesan cheese until fully melted and smooth (about 2-3 minutes).
    • Add 2 tbsp gochujang, 1 tsp sesame oil, 1/2 tsp soy sauce, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Whisk until the gochujang is fully incorporated into the sauce.
    • If the sauce is too thick, add 1-2 tbsp of reserved pasta water to reach desired consistency. Taste and adjust seasoning if needed.
  3. Combine Pasta and Sauce
    • Add the cooked fettuccine to the skillet with the sauce. Toss gently with tongs to coat the pasta evenly.
    • If using optional additions like cooked protein or vegetables, add them now and toss to combine.
    • Cook for an additional 1-2 minutes over low heat to warm through.
  4. Serve
    • Divide the pasta among plates or bowls.
    • Garnish with 1 tbsp chopped fresh parsley and a sprinkle of toasted sesame seeds.
    • Serve immediately with extra Parmesan cheese on the side, if desired.

Tips

  • Adjusting Spice Level: Gochujang varies in heat depending on the brand. Start with 1 tbsp and taste before adding more.
  • Make it Vegetarian: Use tofu or extra vegetables and ensure the Parmesan is vegetarian-friendly (made without animal rennet).
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to restore creaminess.
  • Protein Pairings: Grilled shrimp or chicken complement the sauce well, but crispy tofu adds a great vegetarian texture.

Nutritional Information (Per Serving, Approximate)

  • Servings: 4
  • Calories: 550 kcal
  • Protein: 15g
  • Fat: 30g
  • Carbohydrates: 60g

Enjoy your spicy, creamy Korean-Italian fusion pasta!