Creamy Gochujang Pasta Recipe with Garlic Butter and Bacon
This creamy gochujang pasta recipe is a bold, spicy, and umami-packed dish that combines Korean flavors with classic garlic butter pasta. Featuring crispy bacon, garlic, soy sauce, and a luscious gochujang cream sauce, it’s the perfect 30-minute dinner for anyone craving comfort food with a kick. Easy to make and fully customizable, this Korean-Italian fusion recipe is guaranteed to become a weeknight favorite.
Ingredients
- 1 poundspaghetti or other long pasta
- 4 tablespoonsunsalted butter (divided)
- 6garlic cloves (finely chopped)
- 4slices of bacon (chopped)
- 2 tablespoonssoy sauce
- ¼ cupgochujang paste (not sauce)
- 2 tablespoonssugar
- ¼ cuprice vinegar
- ¼ cupheavy cream
- salt and pepper (to taste)
- finely chopped scallions or cilantro (optional)
Directions
Cook pasta:
- 1
Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve 1 cup of pasta water, then drain.
Cook bacon:
- 1
In a large skillet, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving 1–2 tbsp bacon fat in the pan.
Sauté garlic:
- 1
Add 4 tbsp butter to the pan with the bacon fat. Add garlic and sauté over medium-low heat until softened and fragrant, about 1–2 minutes.
Make the sauce:
- 1
Stir in gochujang, sugar, soy sauce, and vinegar. Simmer over medium-high, stirring constantly for 3–4 minutes, until thickened.
Add cream and bacon:
- 1
Remove from heat. Stir in the heavy cream and half the bacon. Taste and adjust seasoning.
Toss pasta:
- 1
Add pasta. Toss well, adding pasta water as needed until the sauce is glossy and coats the noodles.
Serve:
- 1
Top with remaining bacon and optional scallions or cilantro. Serve immediately.