Garlicky, umami-rich gochujang butter sauce clings to spaghetti, finished with scallions and toasted sesame.
# What You'll Need:
→ Pasta
01 - 7 oz spaghetti or linguine
02 - Salt, for boiling water
→ Sauce
03 - 2 tablespoons unsalted butter
04 - 3 garlic cloves, finely minced
05 - 2 tablespoons gochujang (Korean chili paste)
06 - 2 tablespoons soy sauce
07 - 1 tablespoon honey or maple syrup
08 - 1/4 cup reserved pasta cooking water
→ Garnish
09 - 2 spring onions (scallions), thinly sliced
10 - 1 teaspoon toasted sesame seeds
11 - Freshly ground black pepper, to taste
# How-To Steps:
01 - Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook until al dente according to package directions. Reserve 1/4 cup of the cooking water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to brown it.
03 - Stir in the gochujang, soy sauce and honey (or maple syrup). Cook, stirring constantly, for about 1 minute until the ingredients are thoroughly combined and warmed through.
04 - Add the drained pasta to the skillet, pour in the reserved 1/4 cup cooking water, and toss over medium heat until the sauce evenly coats the noodles and becomes glossy, about 2 minutes.
05 - Divide the pasta between bowls and finish with sliced spring onions, toasted sesame seeds and a grind of black pepper. Serve immediately.
