# What You'll Need:
→ Pasta
01 - Spaghetti or linguine — 7 oz (200 g)
02 - Kosher salt, for boiling water, as needed
→ Sauce
03 - Unsalted butter — 2 tablespoons (28 g)
04 - Garlic, finely minced — 3 cloves
05 - Gochujang (Korean chili paste) — 2 tablespoons (30 g)
06 - Soy sauce — 2 tablespoons (30 ml)
07 - Honey or maple syrup — 1 tablespoon (15 ml)
08 - Reserved pasta cooking water — 1/4 cup (60 ml)
→ Garnish
09 - Spring onions (scallions), thinly sliced — 2
10 - Toasted sesame seeds — 1 teaspoon
11 - Freshly ground black pepper — to taste
# How-To Steps:
01 - Bring a large pot of water to a vigorous boil, season generously with salt, and cook the spaghetti or linguine until al dente according to package directions. Reserve 1/4 cup (60 ml) of the cooking water, then drain the pasta.
02 - While the pasta cooks, melt the butter in a large skillet set over medium heat. Add the minced garlic and cook, stirring, until fragrant but not browned, about 1 minute.
03 - Reduce heat to medium-low and whisk in the gochujang, soy sauce and honey or maple syrup until fully emulsified and smooth, cooking for about 1 minute to marry flavors.
04 - Add the drained pasta to the skillet, pour in the reserved pasta water, and toss vigorously over medium heat until the sauce clings to the strands and becomes glossy, about 1–2 minutes.
05 - Divide pasta between bowls, scatter sliced spring onions and toasted sesame seeds on top, finish with freshly ground black pepper, and serve immediately.
