Gochujang Pasta

I had gotten up really early to go to New York and came back the same day in the early evening. The train was two hours late due to a variety of issues and I was cold and hungry. Basically, I wanted a quick one-pot meal, but one that was restorative, indugent, and flavorful.

You could nutritionally zhuzz this up with peas or chopped greens, or toss in roasted vegetables, but - in this instance anyway - this was all about basic creamy comfort with a hit of spice.

1 portion of spaghetti (not an exact measurement because pasta portions are completely subjective)

1 Tbsp heavy cream

1 tsp butter

1 Tbsp grated Parmesan (more as a garnish - optional)

2 tsps Gochujang paste

Cook your pasta according to the directions on the package. Before draining, reserve one tablespoon of the pasta water.

Melt the butter in the pan in which you cooked the pasta.

Add the Gochujang and the reserved pasta water and stir until well combined.

Add the heavy cream and the Parmesan and cook, stirring constantly, until a cohesive sauce has formed and the mixture is bubbling around the edges.

Add the pasta back into the pan and combine with the sauce until each noodle is coated.

Spoon into your dish and top with more Parmesan.

Because the pasta water and the Parmesan are salty, I did not add additional salt to the dish. You may want to if you feel that it is underseasoned.