Gochujang Cream Alfredo

Method

1. Bring the water to a boil in a 20 cm pot over high heat, about 12 min, then add the salt. While it heats, mince the garlic and thinly slice the spring onions, keeping the white and green parts apart; the whites go into the sauce.

   Add in this stepWater for the pasta 2½ LSalt (for the pasta water) 2½ tsp

   high heat

2. Add the fettuccine and separate the strands with tongs for the first minute. Cook over medium-high heat for 8 min (1 minute less than the packet says). Scoop out a mug of pasta water before draining.

   Add in this stepDried fettuccine 200 g

   medium-high heat

3. Meanwhile, melt the butter in a wide 26 cm pan over medium-low heat and cook the garlic and spring-onion whites for 1 min until fragrant. Before the garlic browns (it turns bitter), stir in the gochujang and fry for 30 sec, stirring, until the butter turns red and smells toasty.

   Add in this stepButter 25 gGarlic cloves, minced 2Gochujang (Korean chilli paste) 1½ tbsp

   medium-low heat

4. Pour in the cream and stir until the gochujang has fully dissolved. Let it bubble gently at the edges over medium-low heat for 2 min, until thick enough to coat the back of a spoon. A hard boil can make the cream split.

   Add in this stepDouble cream / heavy cream 180 ml

   medium-low heat

5. Lift the pasta into the pan with tongs and toss over low heat for 1 min 30 sec, adding pasta water a little at a time. Turn off the heat, scatter over the cheese and toss again until the sauce clings in a glossy coat. Taste, and loosen with a splash more pasta water if needed.

   Add in this stepPasta cooking water 100 mlParmigiano Reggiano, grated 45 g

   low heat

6. Plate and sprinkle with the spring-onion greens and sesame seeds. Serve straight away.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tsp