1 pound dried fettuccine pasta

3 medium scallions

5 cloves garlic

1 pound boneless, skinless chicken thighs

1/4 cup gochujang (Korean red pepper paste)

1 tablespoon soy sauce

1 tablespoon honey

1 1/2 cups heavy cream

2 large egg yolks

2 ounces Parmesan cheese (about 1 firmly packed cup grated on a Microplane), plus more for serving

2 tablespoons olive oil

1/2 teaspoon kosher salt, plus more for the pasta water

1/4 teaspoon freshly ground pepper

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Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions, about 9-11 minutes. Drain the pasta, reserving 1 cup of the pasta water, and set it aside.
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper. Cook for about 6-7 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside to rest. Slice the chicken into thin strips after resting.
In the same skillet, reduce the heat to medium. Add the sliced scallions and minced garlic, cooking for 1-2 minutes until fragrant. Stir in the gochujang, soy sauce, and honey, mixing until the gochujang dissolves.
Pour in the heavy cream and bring the mixture to a gentle simmer. Let it simmer for 4-5 minutes until slightly thickened. In a small bowl, whisk the egg yolks and Parmesan cheese together. Gradually add a small amount of the hot cream sauce into the egg mixture to temper it, whisking continuously. Once tempered, slowly whisk the egg mixture into the sauce and simmer for 2-3 more minutes to thicken the sauce.
Add the cooked fettuccine to the sauce, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Stir in the sliced chicken and toss until everything is well combined and heated through.
Taste and adjust seasoning with salt and pepper. Garnish with additional grated Parmesan cheese and serve immediately.

Vegetarian Option: Substitute the chicken with mushrooms or tofu for a satisfying vegetarian version.

Spicier Version: Add more gochujang or fresh chili peppers to increase the heat.

Different Pasta: You can use spaghetti or penne instead of fettuccine if preferred.

For dairy-free, use coconut cream and dairy-free cheese.

This dish is best enjoyed fresh, but you can store leftovers for up to 2-3 days in an airtight container.