Mag's Spiced Kitchen

1 : Boil water in a pot, add salt, and cook the pasta until al dente following package instructions, about 11-12 minutes. Strain and set aside.

2 : In a skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant. Add gochujang and mix well.

3 : Pour in the heavy cream and gochugaru, combining everything thoroughly.

4 : Add the drained pasta to the sauce and toss until the pasta is well coated.

5 : Turn off the heat, add parmesan, and give it one last mix.

6 : Garnish with cilantro or parsley. Enjoy!