Garlicky, buttery noodles tossed in a brick-red gochujang, honey and vinegar sauce for a quick, sweet-spicy, tangy meal. The rich butter emulsion clings to long pasta for maximum flavor in every bite.
By james
Servings
4
1.002202643171806 lb spaghetti
6 tbsp unsalted butter
12 clove garlic cloves
0.25 cup gochujang paste
0.25 cup honey
0.25 cup sherry vinegar
1 cup water
Calories
409 kcal
Protein
6g
Carbs
50g
Fat
21g
Fiber
3g
Sugar
24g
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Cook Pasta
1. Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve some of the cooking water, then drain the spaghetti and return it to the pot.
1.0 lb spaghetti,
1 cup water
Make Sauce
2. While the pasta cooks, melt part of the butter in a skillet over medium-low heat. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but does not brown.
3 tbsp unsalted butter,
12 clove garlic cloves
3. Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high heat. Cook, stirring constantly, until the mixture reduces significantly and a trail dragged across the pan stays visible for a few seconds. Remove from the heat.
0.2 cup gochujang paste,
0.2 cup honey,
0.2 cup sherry vinegar
Combine and Serve
4. Transfer the sauce to the pot with the spaghetti and add the remaining butter. Stir vigorously until the butter melts. Add splashes of the reserved pasta cooking water as needed to thin the sauce. Taste and season with salt and pepper, top with cilantro or scallions if using, and serve immediately.
6 tbsp unsalted butter,
1 cup water
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By james