# Components:
→ Pasta
01 - 7 oz spaghetti or linguine
02 - Salt, for boiling water
→ Sauce
03 - 2 tbsp unsalted butter
04 - 3 garlic cloves, finely minced
05 - 2 tbsp gochujang (Korean chili paste)
06 - 2 tbsp soy sauce
07 - 1 tbsp honey or maple syrup
08 - 1/4 cup reserved pasta cooking water
→ Garnish
09 - 2 spring onions (scallions), thinly sliced
10 - 1 tsp toasted sesame seeds
11 - Freshly ground black pepper, to taste
# Method:
01 - Bring a large pot of generously salted water to a rolling boil. Add spaghetti and cook until al dente according to package directions. Reserve 1/4 cup 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 sauté for about 1 minute until fragrant, taking care not to brown it.
03 - Stir in the gochujang, soy sauce and honey (or maple syrup). Cook, stirring constantly, for about 1 minute to blend flavors and warm the paste through.
04 - Add the drained pasta to the skillet, pour in the reserved 1/4 cup pasta water, and toss over medium heat for roughly 2 minutes until the sauce clings to the strands and becomes glossy.
05 - Divide the coated pasta between bowls and finish with sliced spring onions, toasted sesame seeds and freshly ground black pepper. Serve immediately.
