SPICY MASCARPONE PASTA
Imagine a pasta sauce that’s creamy, spicy, and bursting with umami, that’s what happens when gochujang meets mascarpone in your saucepan. Gochujang, the Korean fermented chilli paste, brings a rich heat and a savoury depth that’s totally addictive. Then, mascarpone swoops in with its silky texture and mild creaminess, smoothing out the chilli’s punch without muting its bold flavour.
The result? A luscious sauce that clings beautifully to any pasta – be it spaghetti, penne, or even something hearty like rigatoni. The spicy umami notes from the gochujang make your taste buds sing, while the mascarpone balances it all with a dreamy, decadent touch.
SPICY MASCARPONE PASTA
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SPICY MASCARPONE PASTA 〰️
Time: 15 minutes
Serves: 2
200gm dried pasta of choice
2 garlic cloves, thinly sliced
1 heaped spoon gojuchang
2 heaped spoons mascarpone cream
1/2 lemon, juice
Olive oil
Salt
Garnish: fresh parsley leaves, roughly chopped
Place pot of salted water on high heat and bring to boil. Add in the pasta and cook to al dente, reserving at least 1 cup worth of pasta water.
In a large pan, add in glug of olive oil and allow to heat up. Add in the garlic cloves and let it sizzle for 2 minutes with a pinch of salt. Add in 1/4 cup of pasta water and mix through along with the gojuchang. Add in a bit more pasta water until you have a bright orange and smooth sauce and let it reduce for a minute. Add in the mascarpone and mix through and allow to reduce with a bit more pasta water, cooking it for about 2 minutes or until the sauce is glossy and thick. Add in the cooked pasta and cook over low heat for a minute, before adding the lemon juice and seasoning with salt to taste. Finish with parsley and enjoy.