Creamy Gochujang Pasta
Korean-style Rosé Pasta with Shrimp and Bacon
A creamy, spicy fusion pasta combining juicy shrimp, smoky bacon, and Korean chili paste in a rich cheese sauce.
Equipment
Ingredients
Main
butter (room_temperature)
28 g
shrimp (peeled)
200 g
bacon (chopped)
60 g
whipping cream
480 ml
spaghetti (dry)
225 g
garlic (minced)
9 g
gochujang
10 g
gochugaru
4 g
sugar
6 g
parmesan (grated)
50 g
american cheese (sliced)
40 g
parsley (fresh)
5 g
Shrimp Seasoning
paprika (powder)
1 g
garlic powder
3 g
onion powder
2 g
olive oil
15 ml
salt
2 g
black pepper
1 g
Instructions
Season the Shrimp
Combine shrimp with paprika, garlic powder, onion powder, olive oil, salt, and pepper.
Cook the Pasta
Boil spaghetti in salted water until al dente. Reserve ½ cup of pasta water, then drain.
Cook the Shrimp & Bacon
Melt butter in a large pan, add seasoned shrimp and bacon. Cook until shrimp are pink and bacon is crisp.
Build the Sauce
Add olive oil and minced garlic to the same pan. Sauté until fragrant, then stir in gochugaru, sugar, whipping cream, and gochujang.
Add Cheese & Pasta
Stir in reserved pasta water. Add cooked spaghetti, then Parmesan and American cheese. Stir until melted and creamy.
Finish & Serve
Return shrimp to the pan and coat with sauce. Garnish with fresh parsley and extra Parmesan.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated.
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