Creamy Gochujang Cacio e Pepe with Fresh Cracked Pepper
A bold Korean-Italian fusion twist on the classic Roman pasta, featuring spicy-sweet gochujang swirled into a silky Pecorino Romano sauce. This 15-minute weeknight wonder delivers umami depth with a fiery kick perfect for spring evenings.
Ingredients
- 400g spaghetti or tonnarelli
- 150g Pecorino Romano cheese, finely grated
- 50g Parmigiano-Reggiano, finely grated
- 2 tablespoons gochujang paste
- 2 teaspoons freshly cracked black pepper, plus more for serving
- 1 teaspoon toasted sesame oil
- 3 tablespoons unsalted butter
- 1 cup reserved pasta water
- 2 spring onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
Bring a large pot of salted water to boil and cook spaghetti until 1 minute shy of al dente, reserving 1.5 cups pasta water before draining.
While pasta cooks, whisk together gochujang, sesame oil, and 2 tablespoons warm pasta water in a small bowl until smooth.
In a large cold skillet, combine both cheeses with black pepper and 3/4 cup warm pasta water, whisking to form a creamy paste.
Add butter and the gochujang mixture to the cheese paste, stirring until well combined.
Transfer drained pasta directly to the skillet off heat, tossing vigorously while adding remaining pasta water gradually until sauce is glossy and coats each strand.
Divide among warmed bowls and garnish with spring onions, sesame seeds, and extra cracked pepper.
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