8 oz dry Fusilli Corti Bucati (Bucatini pasta or any preferred pasta)

2 tablespoons gochujang (Korean red chili pepper paste)

3 cloves garlic, minced or pressed

4 tablespoons salted butter

2 tablespoons olive oil

1/2 cup shredded parmesan or cheddar cheese

1/2 cup heavy cream

1/2 teaspoon freshly ground black pepper (optional)

2 teaspoons chopped parsley (optional garnish)

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Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
In a large skillet, heat olive oil and butter over medium heat until melted and bubbling.
Add minced garlic and sauté for 30 seconds until fragrant.
Stir in gochujang and cook for 1 minute to blend flavors.
Pour in heavy cream and whisk until smooth and slightly thickened.
Stir in shredded cheese until melted into the sauce.
Toss cooked pasta with the sauce, adding reserved pasta water as needed to loosen.
Season with black pepper, garnish with parsley, and serve hot.

Use bucatini or fusilli for best texture, but spaghetti, penne, or fettuccine also work.

Add mushrooms, spinach, or zucchini for extra vegetables.

For protein, toss in grilled chicken, shrimp, or crispy tofu.

Reduce gochujang or add more cream for a milder version.

Reheat gently on the stovetop with a splash of cream or milk to keep the sauce creamy.