Gochujang Cacio e Pepe
A bold fusion pasta combining traditional cacio e pepe with spicy gochujang for a creamy, peppery, and umami‑rich dish.
Why You’ll Love This Recipe
This pasta features the silky creaminess of cacio e pepe paired with gochujang’s complex heat and savoury depth. It’s a modern twist on a classic and incredibly satisfying.
ingredients
spaghetti or pasta of choice
black peppercorns (freshly cracked)
pecorino Romano
parmesan
gochujang
pasta water
olive oil
salt
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
directions
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Cook pasta until al dente, reserving pasta water.
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Toast cracked peppercorns in olive oil.
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Add gochujang and toss with cooked pasta.
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Add cheese and pasta water gradually to create a creamy sauce.
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Season with salt and serve.
Servings and timing
Serves: 4
Preparation: 10 minutes
Cooking: 12 minutes
Total: 22 minutes
Variations
• Add sautéed mushrooms or spinach.
• Use chili oil for extra heat.
• Substitute pecorino with aged Asiago.
storage/reheating
Leftovers are best eaten soon after making, but you can reheat gently with a splash of water or stock.
FAQs
Is gochujang very spicy?
It has heat but also sweetness and umami.
Can I use other pasta?
Yes, any long or short pasta works.
What cheese is essential?
Pecorino Romano for sharpness and salt.
Can I add protein?
Grilled chicken or shrimp are excellent additions.
How do I keep sauce creamy?
Use starchy pasta water to help emulsify.
Is this dish vegetarian?
Yes, if cheese is vegetarian‑friendly.
Can I make it dairy‑free?
Use nutritional yeast and vegan cheese substitutes.
Why is my sauce dry?
Add more pasta water and cheese slowly.
Should pepper be freshly cracked?
Yes, fresh pepper gives stronger aroma.
What wine pairs well?
A dry white like Pinot Grigio complements the flavours.
Conclusion
Gochujang cacio e pepe is a bold and creative fusion dish that elevates pasta with rich spice, creamy texture, and savoury nuance — ideal for adventurous eaters.
PrintGochujang Cacio e Pepe
Gochujang Cacio e Pepe is a bold and spicy twist on the Italian classic, blending creamy cheese, freshly cracked black pepper, and gochujang chili paste for a unique fusion pasta dish with a savory kick.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
- 12 oz spaghetti or bucatini
- 2 tbsp unsalted butter
- 2 tsp freshly ground black pepper
- 1 tbsp gochujang (Korean chili paste)
- 1 cup finely grated Pecorino Romano or Parmesan cheese
- 1/2 cup reserved pasta water
- Salt to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- In a large skillet, melt butter over medium heat. Add black pepper and toast for 30 seconds until fragrant.
- Stir in gochujang and cook for another 30 seconds to 1 minute.
- Add 1/2 cup of reserved pasta water to the skillet and stir to combine into a smooth sauce.
- Reduce heat to low. Add cooked pasta and toss to coat evenly in the sauce.
- Gradually sprinkle in cheese, tossing constantly until it melts and creates a creamy sauce. Add more pasta water as needed to loosen.
- Season with additional salt if needed. Serve immediately with extra cheese and pepper on top.
Notes
- Use freshly grated cheese to ensure it melts smoothly into the sauce.
- Adjust gochujang amount to taste — 1 tbsp gives a mild to moderate heat.
- For extra umami, stir in a splash of soy sauce or miso paste.
- Best enjoyed immediately while the sauce is creamy and hot.
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 40mg
Keywords: gochujang pasta, cacio e pepe, spicy cheese pasta, fusion pasta, Korean Italian fusion, easy pasta dish
