Ingredients:

  • 8 ounces (225g) dried pasta (spaghetti, linguine, fettuccine, or even ramen noodles work well)
  • Water for boiling pasta, plus salt
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 red chili, finely chopped (adjust to your spice preference; remove seeds for less heat)
  • 1 inch ginger, grated (about 1 tablespoon)
  • 1 tablespoon soy sauce
  • 1 tablespoon gochujang (Korean chili paste - optional, but recommended!)
  • 1/2 cup (120ml) heavy cream (double cream for you UK folks)
  • 1/4 cup (60ml) pasta water, reserved after cooking the noodles
  • 2 tablespoons grated Parmesan cheese (plus extra for serving)
  • 1 tablespoon butter (unsalted)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped green onions, for garnish
  • 1 tablespoon sesame seeds, for garnish

Instructions:

  1. Boil the pasta according to package directions in salted water until al dente. Reserve about 1/4 cup of the pasta water before draining. Drain the pasta and set aside.
  2. Heat the olive oil in a large skillet or wok over medium heat. Add the minced garlic, chopped chili, and grated ginger. Sauté for about 1 minute, or until fragrant, being careful not to burn the garlic.
  3. Stir in the soy sauce and gochujang (if using). Cook for another 30 seconds.
  4. Pour in the heavy cream and reserved pasta water. Bring to a simmer, then reduce the heat to low.
  5. Stir in the Parmesan cheese and butter. Season with salt and pepper to taste. Cook until the sauce thickens slightly, about 2-3 minutes.
  6. Add the cooked pasta to the sauce and toss to coat evenly. Serve immediately, garnished with chopped green onions, sesame seeds, and extra Parmesan cheese.