Let me introduce you to a dish that’s about to rock your dinner table—Spicy Gochujang Alfredo Pasta. It’s bold. It’s creamy. It’s spicy. And trust me, it’s got just the right amount of attitude. This recipe is a fiery little love affair between Korean gochujang and Italian alfredo—two flavor-packed worlds colliding into one gloriously creamy, spicy, and satisfying plate.
The origin of this dish? It’s a fun twist born out of culinary curiosity. Gochujang, Korea’s beloved fermented chili paste, has been making waves across global kitchens—and for good reason. It brings depth, umami, and heat in a single spoonful. When you swirl that magic into the buttery, cheesy goodness of alfredo, you get a fusion masterpiece that feels like a warm hug with a kick. It’s not traditional, but it is unforgettable.
Why You’ll Love Spicy Gochujang Alfredo Pasta
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Spicy Gochujang Alfredo Pasta for you? Let’s see. Spicy Gochujang Alfredo Pasta is…
- Creamy and spicy in perfect harmony. The luscious texture of Alfredo sauce gets an exciting upgrade with a gochujang kick.
- Bold and adventurous. It’s for the food lover who likes to walk the line between comfort and excitement.
- Ready in under 30 minutes. Yes, seriously. Gourmet flavor without the fuss.
- A flavor bomb. Think rich parmesan, smoky chili heat, and savory garlic all wrapped around perfectly cooked pasta.
- Customizable. Add shrimp, grilled chicken, or keep it vegetarian—this dish is all about YOU.
Here’s a tip: Gochujang can vary in heat, so start with less and build up to your spice comfort zone!
Ingredients in Spicy Gochujang Alfredo Pasta
Here’s the beauty of this fusion dish—it starts with pantry staples but delivers restaurant-level wow. Let’s break it down:
Pasta: Choose a pasta shape that holds sauce well—think fettuccine, penne, or rigatoni. Al dente is the goal.
Gochujang: The magic maker. A little goes a long way with this savory, spicy, fermented chili paste.
Heavy Cream: The base for that creamy, dreamy alfredo vibe.
Parmesan Cheese: Freshly grated is best for maximum melt and flavor.
Butter: Adds richness and depth to the sauce.
Garlic: Sautéed for a fragrant foundation.
Soy Sauce: Adds a subtle umami layer that ties everything together.
Salt & Pepper: Season to taste, but don’t skip—it makes everything pop.
Optional Proteins: Grilled chicken, shrimp, or tofu work beautifully.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Boil the Pasta: Start by boiling your pasta in salted water until al dente. Reserve a bit of pasta water before draining—it’s liquid gold for your sauce!
Sauté the Garlic: In a large skillet over medium heat, melt butter and add minced garlic. Sauté until fragrant and just golden.
Add the Gochujang: Stir in the gochujang and let it sizzle for 30 seconds to bloom its deep flavors.
Pour in Cream & Soy Sauce: Slowly whisk in the heavy cream and a splash of soy sauce. Simmer for a few minutes until slightly thickened.
Stir in the Cheese: Add grated parmesan and stir until smooth and creamy. If the sauce feels too thick, add a bit of that reserved pasta water.
Toss in the Pasta: Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Let everything simmer together for a minute or two.
Season and Serve: Taste and adjust salt and pepper as needed. Serve hot, garnished with extra cheese or fresh herbs.
How to make Spicy Gochujang Alfredo Pasta?
Fresh Salads: A crisp cucumber or arugula salad with lemon vinaigrette balances the spice and richness.
Garlic Bread: You’ll want something to mop up every last drop of that sauce!
Grilled Veggies: Zucchini, mushrooms, or broccoli make a hearty, colorful side.
Protein Pairing: Top with grilled chicken or shrimp for extra oomph.
As a Standalone: It holds its own beautifully. Add a sprinkle of scallions or toasted sesame seeds for flair.
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 510
- Sugar: 3g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 80mg
How to serve Spicy Gochujang Alfredo Pasta?
- Top with a drizzle of chili oil for extra heat.
- Add a soft-boiled egg for richness and that dreamy yolk.
- Serve in shallow bowls for better sauce coverage and presentation.
- Garnish with herbs like cilantro or parsley for a pop of freshness.
Additional Tips
Prep Ahead: You can prep the sauce a day in advance—just reheat gently before tossing with pasta.
Spice It Up: Add red pepper flakes or chili oil for more heat.
Make It Vegan: Sub dairy with plant-based cream and vegan cheese; use tofu for protein.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days.
Double the Batch: This sauce freezes well—perfect for future cravings.
Tips & Variations / Quick Tips
- Want a smoky depth? Add a dash of smoked paprika.
- For a nuttier profile, stir in a spoonful of tahini or peanut butter.
- Out of gochujang? Try sambal oelek or sriracha, but adjust for saltiness and flavor.
- Don’t skip the pasta water—it’s key for silky sauce!
FAQ Section
Q1: Can I substitute gochujang with sriracha?
A1: Yes, but gochujang has a deeper, fermented flavor. Sriracha will work, but the taste will be brighter and less earthy.
Q2: Can I make this dish ahead of time?
A2: You can make the sauce ahead and reheat it gently. Cook the pasta fresh for best texture.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of milk or cream.
Q4: Can I freeze this dish?
A4: Freeze the sauce separately for up to a month. Pasta doesn’t freeze as well, so make that fresh.
Q5: What’s the best way to reheat this dish?
A5: Gently on the stovetop with added cream or milk. Microwave in 30-second bursts if in a hurry.
Q6: Can I double the recipe?
A6: Absolutely! It’s great for meal prep or feeding a crowd.
Whether you’re looking to spice up pasta night or impress someone with something totally different, this Spicy Gochujang Alfredo Pasta delivers. It’s bold, beautiful, and full of character—just like you. Give it a whirl, and let your tastebuds thank you later!
Spicy Gochujang Alfredo Pasta
Ingredients
- 1 cup Cottage cheese
- ½ cup Evaporated milk whole
- 4 oz Freshly grated Parmesan
- 3 tbsp Gochujang
- 1 tbsp Calabrian chili paste
- 1 tbsp Extra virgin olive oil EVOO
- 4 cloves Garlic minced
- 4-5 cups Chicken bone broth
- 1 lb Fettuccine
Instructions
- Make the spicy cheese mixture: In a blender, combine cottage cheese, evaporated milk, grated Parmesan, gochujang, Calabrian chili paste, and a pinch of salt. Blend until smooth. Taste and adjust seasoning with more spice or salt if desired.
- Cook the pasta: Heat olive oil in a deep, wide skillet over low heat. Add minced garlic and let it slowly heat up. When the garlic begins to sizzle, cook for 30 seconds to 1 minute, or until fragrant. Add chicken bone broth and a pinch of salt, then bring to a boil. Add pasta in an even layer and cook, stirring frequently to prevent sticking. Continue cooking until pasta is al dente and most of the liquid is absorbed.
- Finish and serve: Turn off the heat, then add the spicy cheese mixture and toss to combine. Return the heat to low to gently heat the sauce. Serve with extra Calabrian chili paste or Parmesan if desired.
