Gochujang Cacio e Pepe Recipe
Gochujang Cacio e Pepe is a vibrant twist on the classic Italian pasta dish, combining the bold, spicy flavors of Korean gochujang with the sharp, salty Pecorino Romano cheese. This creamy and peppery spaghetti recipe is easy to prepare, perfect for those craving a fusion of Italian and Korean cuisines.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Korean Fusion
Ingredients
Scale
Pasta
- 1 pound dried spaghetti noodles
- Kosher salt, for boiling water
Sauce
- 3 ounces Pecorino Romano cheese, finely grated (about 1 cup), plus more for serving
- 2 tablespoons olive oil
- 1 teaspoon coarsely crushed black peppercorns
- 3 to 4 tablespoons gochujang (Korean pepper paste)
Instructions
- Cook Pasta: Bring a large pot of heavily salted water to a boil over high heat. Add the dried spaghetti noodles and cook according to package directions until just al dente. Reserve 2 cups of the cooking water, then drain the pasta.
- Prepare Cheese Paste: Place the finely grated Pecorino Romano cheese in a small bowl. Drizzle in 1/4 cup of the reserved pasta water and mash with a fork until the cheese forms a soft, creamy paste.
- Make Sauce: Heat olive oil in a large skillet over medium heat until shimmering. Add the coarsely crushed black peppercorns and cook until fragrant, about 30 seconds. Stir in the gochujang paste and 3/4 cup of the reserved pasta water, then bring the mixture to a gentle simmer.
- Toss Pasta with Sauce: Add the cooked spaghetti to the skillet and toss to coat evenly with the sauce. Turn off the heat.
- Combine with Cheese Paste: Add the cheese paste to the pasta. Using tongs, vigorously toss the pasta, gradually adding additional pasta water a few tablespoons at a time as necessary to create a smooth, creamy sauce that clings to every strand.
- Serve: Serve the pasta immediately, topped with extra grated Pecorino Romano cheese if desired.
Notes
- Use freshly grated Pecorino Romano cheese for best texture and flavor—avoid pre-grated cheese as it won’t melt smoothly.
- Adjust gochujang quantity based on your preferred spice level, starting from 3 tablespoons for milder heat.
- Reserve enough pasta water to help emulsify the cheese sauce and achieve the perfect creamy consistency.
- This dish is best eaten immediately as the sauce thickens upon standing.
- For a kosher version, ensure the cheese used is certified kosher.
Keywords: Gochujang Cacio e Pepe, spicy pasta, Korean fusion pasta, Pecorino Romano, gochujang recipe, quick pasta recipe, creamy pepper pasta
Find it online: https://recipeswithmia.com/gochujang-cacio-e-pepe-recipe/
