Chili Crisp Gochujang Pasta
Spicy, garlicky pasta coated in gochujang-butter sauce with a hit of chili crisp. Ready in 15 minutes — the weeknight dinner that tastes like you tried.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 oz spaghetti or linguine
- 3 tbsp gochujang (Korean red chili paste)
- 3 tbsp butter
- 2 tbsp chili crisp (Calabrian, Lao Gan Ma, or similar)
- ½ cup Parmesan cheese, grated
- 1 whole lemon (zested + juiced)
Instructions
- 1
Boil salted water in a large skillet over high heat. Add pasta and cook until al dente, ~9 minutes.
- 2
Reserve 1 cup pasta water, then drain pasta. Return it to the skillet off heat.
- 3
Add gochujang, butter, and chili crisp to the pasta. Toss over medium heat until the sauce coats every strand, ~2 minutes.
- 4
Add half the reserved pasta water and stir until glossy and creamy. Add more if needed.
- 5
Fold in lemon zest and juice. Taste and adjust salt, then divide between bowls.
- 6
Top each bowl with Parmesan and a drizzle of chili crisp. Serve immediately.
Tools you’ll need
- large skillet (12-inch minimum)
- wooden spoon or pasta tongs
- measuring cups and spoons
- microplane or box grater
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