Creamy Pancetta Gochujang Pasta
Creamy Pancetta Gochujang Pasta
Ingredients
- 100 grams pancetta, diced
- 1 tablespoon olive oil, if needed
- 3 garlic, cloves, minced
- 1/2 onion, small, finely diced
- 2 tablespoons gochujang, Korean chili paste
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 200 grams spaghetti or bucatini pasta
- salt, to taste
- black pepper, to taste
- 1/2 cup pasta water, reserved
- green onions, chopped, for garnish (optional)
- fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti or bucatini pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta. If the pancetta is lean, add 1 tablespoon of olive oil. Cook, stirring occasionally, until the pancetta is crispy and golden brown. Remove the crispy pancetta with a slotted spoon and set aside on a paper-towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min
- 3
Reduce the heat to medium-low. Add the minced garlic and finely diced onion to the skillet with the pancetta fat. Sauté for 3-4 minutes until the onion is softened and translucent, and the garlic is fragrant, being careful not to burn the garlic.
⏱️ 4 min
- 4
Stir in the gochujang into the skillet. Cook for 1 minute, stirring constantly, to toast the paste and deepen its flavor.
⏱️ 1 min
- 5
Pour in the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese until it melts and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 3 min
- 6
Add the cooked pasta directly to the sauce in the skillet. Toss to coat the pasta evenly.
⏱️ 2 min
- 7
If the sauce is too thick, gradually add small amounts of the reserved pasta water, stirring until the desired creamy consistency is achieved. Cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce.
⏱️ 2 min
- 8
Divide the pasta among serving plates. Garnish with the reserved crispy pancetta and optional chopped green onions or fresh parsley. Serve immediately with extra grated Parmesan cheese on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Pancetta Gochujang Pasta
- 100 grams pancetta, diced
- 1 tablespoon olive oil, if needed
- 3 garlic, cloves, minced
- 1/2 onion, small, finely diced
- 2 tablespoons gochujang, Korean chili paste
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 200 grams spaghetti or bucatini pasta
- salt, to taste
- black pepper, to taste
- 1/2 cup pasta water, reserved
- green onions, chopped, for garnish (optional)
- fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of salted water to a boil. Add the spaghetti or bucatini pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta is cooking, heat a large skillet over medium heat. Add the diced pancetta. If the pancetta is lean, add 1 tablespoon of olive oil. Cook, stirring occasionally, until the pancetta is crispy and golden brown. Remove the crispy pancetta with a slotted spoon and set aside on a paper-towel-lined plate, leaving the rendered fat in the skillet.
⏱️ 7 min - 3
Reduce the heat to medium-low. Add the minced garlic and finely diced onion to the skillet with the pancetta fat. Sauté for 3-4 minutes until the onion is softened and translucent, and the garlic is fragrant, being careful not to burn the garlic.
⏱️ 4 min - 4
Stir in the gochujang into the skillet. Cook for 1 minute, stirring constantly, to toast the paste and deepen its flavor.
⏱️ 1 min - 5
Pour in the heavy cream. Bring the sauce to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese until it melts and the sauce is smooth and creamy. Season with salt and black pepper to taste.
⏱️ 3 min - 6
Add the cooked pasta directly to the sauce in the skillet. Toss to coat the pasta evenly.
⏱️ 2 min - 7
If the sauce is too thick, gradually add small amounts of the reserved pasta water, stirring until the desired creamy consistency is achieved. Cook for another 1-2 minutes, allowing the pasta to absorb some of the sauce.
⏱️ 2 min - 8
Divide the pasta among serving plates. Garnish with the reserved crispy pancetta and optional chopped green onions or fresh parsley. Serve immediately with extra grated Parmesan cheese on the side.
⏱️ 1 min