Instructions:

Step 1 – Cook the pasta: Bring a large pot of generously salted water to boil. Cook pasta until al dente according to package directions. Reserve ¼ cup starchy pasta water before draining – this liquid gold helps create the perfect sauce consistency.

Step 2 – Build the flavor base: In a large skillet, melt butter over medium heat. Add diced onion and cook 4-5 minutes until translucent. Add minced garlic and cook 1-2 minutes until fragrant, being careful not to burn.

Step 3 – Bloom the gochujang: Add gochujang directly to the pan and stir continuously for 2 minutes, allowing it to caramelize slightly in the butter. This crucial step deepens the flavor and removes any raw paste taste, unlocking gochujang’s full smoky potential.

Step 4 – Create the cream sauce: Pour in heavy cream and soy sauce, stirring to combine. Reduce heat to medium-low and simmer 5-6 minutes, stirring occasionally, until the sauce thickens to a luxurious, sunset-orange consistency.

Step 5 – Combine and finish: Add drained pasta to the sauce and toss vigorously. Gradually add reserved pasta water until desired consistency is reached. Remove from heat, fold in Parmesan and sesame oil, and season with salt and pepper.

Step 6 – Serve immediately: Plate generously and top with extra Parmesan, sesame seeds, and fresh herbs. Serve while the sauce is at its creamiest.