Boil the Pasta: Bring a large pot of water to a rolling boil. Season generously with salt. Drop in the pasta, give it a quick stir, and cook until al dente, usually 10–12 minutes, or as directed on the package. Stir occasionally to keep it from sticking.

Start the Sauce Base: While the pasta cooks, melt 2 tablespoons of butter in a large nonstick pan over medium heat.

Add Garlic & Gochujang: Once the butter is melted, add the minced garlic and sauté until fragrant. Stir in the gochujang paste and cook for about 30 seconds, just until it’s aromatic and blended with the garlic.

Pour in the Cream: Slowly pour in the heavy cream and stir until smooth. Let the mixture simmer gently over medium heat, combining the cream with the gochujang into a silky sauce. Keep the sauce warm until the pasta is ready.

Save Pasta Water & Drain: When the pasta is al dente, scoop out ½ cup of the pasta water before draining. Set it aside, you’ll need it for the sauce.

Build the Creamy Sauce: Add the reserved pasta water and a touch of sugar to the gochujang cream sauce. Stir well and bring it back to a gentle simmer. Toss in the drained pasta and let it cook in the sauce for 2–3 minutes. Stir often so the pasta soaks up the flavor and till the sauce thickens enough to cling to every bite.

Garnish and serve: Turn off the heat and stir in the sliced green onions. Serve hot, topped with a sprinkle of Parmesan cheese, as you like. Enjoy!