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Gochujang Cacio e Pepe

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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.

Ingredients

Scale
  • 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

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve 1 cup of pasta water before draining.
  2. In a large skillet, melt butter over medium heat. Add black pepper and toast for 30 seconds until fragrant.
  3. Stir in gochujang and cook for another 30 seconds to 1 minute.
  4. Add 1/2 cup of reserved pasta water to the skillet and stir to combine into a smooth sauce.
  5. Reduce heat to low. Add cooked pasta and toss to coat evenly in the sauce.
  6. Gradually sprinkle in cheese, tossing constantly until it melts and creates a creamy sauce. Add more pasta water as needed to loosen.
  7. 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

Keywords: gochujang pasta, cacio e pepe, spicy cheese pasta, fusion pasta, Korean Italian fusion, easy pasta dish

Find it online: https://yumcove.com/gochujang-cacio-e-pepe/