Gochujang Chicken Alfredo

30 min

Spicy Korean-Italian fusion pasta: chicken thighs seared with gochujang, tossed with creamy Parmesan sauce and fettuccine.

prepBring a large pot of heavily salted water to a boil
3 medium scallions, thinly sliced (about 1/2 cup; 1 tablespoon reserved for garnish)		Add scallions & garlic, sauté 1–1.5 min	Add gochujang mixture, cook stirring, 1 min	Stir in cream mixture	Add Parmesan, simmer until glossy, 3–5 min	Toss in pasta, loosen with pasta water as needed	Garnish with reserved scallions & Parmesan
5 cloves garlic, finely chopped
450 g boneless, skinless chicken thighs, cut into 1-inch cubes
60 g gochujang (Korean red pepper paste)
1 tablespoon soy sauce
1 tablespoon honey
360 ml heavy cream
2 large egg yolks
60 g Parmesan cheese, finely grated, plus more for serving
2 tablespoons olive oil	Sear chicken in oil, 5–6 min undisturbed
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon freshly ground pepper
450 g dried fettuccine pasta	Cook pasta al dente, 8–10 min; reserve 1/2 cup water

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