Alright, let's be honest. I'm a self-proclaimed Korean food enthusiast, not a pasta aficionado. So, while the rosé gochujang pasta trend has been blowing up for a while now, I'm just now getting around to it. I don't make pasta often, I'm more of a rice and noodle pal. But, when I spotted a lonely tablespoon of gochujang (Korean Pepper Paste) in my fridge, staring back at me with a "use me!" kind of look, I knew it was time to finally dive in. I mean, who can resist a good food trend, especially when it involves my beloved Korean flavors?

Even though I'm late to the party, I've been cooking with gochujang for ages. I’ve made stews, marinades, and everything in between. But I'd never thought to combine it with a creamy rosé pasta sauce. The idea just clicked, and I knew I had to try it. Picture this: savory bacon, succulent shrimp, all swimming in a creamy, slightly spicy sauce that's just begging to be twirled around your fork. I started by sautéing garlic, then added the gochujang and tomato paste to create that perfect balance of sweet, spicy, and savory. A splash of coffee creamer for that extra creaminess, a sprinkle of parmesan, and a squeeze of lemon to brighten it all up, and voila! Dinner was served.

Honestly, I was surprised by how delicious it turned out, especially considering my irregular pasta making habits. The gochujang added a depth of flavor that was both comforting and exciting, and the creamy sauce was the perfect complement. It was a delightful fusion of familiar Korean flavors and classic comfort food. If you're looking for a quick, easy, and slightly adventurous meal, even if you’re not a pasta pro, this Rosé Gochujang Pasta is a must-try.

What are your favorite ways to use gochujang? Share your ideas in the comments – I'm always looking for new inspiration!

Creamy Bacon & Shrimp Rosé Gochujang Pasta

Yields: 4-5 servings

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients:

1 tbsp minced garlic
200g bacon, chopped
300g shrimp, peeled and deveined
3 cups chicken broth
200g pasta of your choice, cooked per package instructions
1 tbsp gochujang (Korean chili paste)
4 tbsp tomato paste
1 cup coffee creamer (plain or vanilla)
1/2 tsp salt (adjust to taste)
1/2 tbsp ground black pepper
1 tbsp sugar
1/4 cup grated parmesan cheese
Splash of lemon juice at the end for some tang (optional)
Parmesan cheese, chili flakes, and parsley for garnish

Instructions:

Optional: Cook the Bacon First (if desired):

In a large skillet or pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered bacon fat in the skillet.

Sauté Garlic:

If you did not cook the bacon first, add the minced garlic to the skillet and sauté for about 30 seconds, until fragrant.
If you cooked the bacon first, add the garlic to the remaining bacon fat, and saute for 30 seconds.

Cook the Bacon (if not cooked first):

Add the chopped bacon to the skillet with the garlic, and cook until desired doneness..

Cook the Shrimp, then Remove:

Add the shrimp to the skillet and cook until pink and cooked through, about 2-3 minutes. Remove the bacon and shrimp and set them aside.

Deglaze and Create the Sauce Base:

Pour the chicken broth into the skillet to deglaze, scraping up any browned bits from the bottom.
Add the gochujang and tomato paste, and cook for 1-2 minutes, stirring constantly to deepen the flavors.
Add the coffee creamer and stir until well combined.
Add the salt, pepper, and sugar and adjust the taste to your liking.. Stir well.
Bring the sauce to a simmer.

Cook the Pasta:

While the sauce is starting to simmer, cook the pasta according to the package directions until al dente. Drain the pasta, reserving about 1 cup of the pasta water.

Combine and Finish the Sauce:

Add the cooked pasta to the skillet with the sauce.
Add the cooked bacon and shrimp back into the skillet.
If the sauce is too thick, add some of the reserved pasta water to loosen it up.
Stir in the grated parmesan cheese until melted and incorporated.
Remove from heat and add a splash of lemon juice.

Serve and Garnish:

Serve the pasta immediately.
Garnish with extra parmesan cheese, chili flakes for heat, and fresh parsley for freshness.
Squeeze some fresh lemon juice for some refreshing tanginess.

Get a behind-the-scenes look! I've got a reel on Instagram showing you how I whipped up this drool-inducing fusion pasta. Video will be available at 9 pm PST.

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