[ID: Several screenshots of different recipes.
The first recipe is Gochunjang Buttered Noodles (by Eric Kim, updated August 19th 2024).
Ingredients (Yield: 4 servings)
1 pound spaghetti or other long pasta
6 tablespoons unsalted butter
12 garlic cloves, finally chopped (about 1/3 cup)
1/4 cup gochujang paste (not sauce; see Tip)
1/4 cup sherry vinegar or rice vinegar
Finely chopped cilantro or thinly sliced scallions (optional)
Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions. Reserve 1 cup of the cooking water. Drain the spaghetti and return to its pot.
While the pasta cooks, melt 4 tablespoons of the butter in a skillet over medium-low. Add the garlic and season generously with salt. Cook, stirring occasionally, until the garlic starts to soften but not brown, 1 to 3 minutes.
Stir in the gochujang, honey and vinegar, and bring to a simmer over medium-high. Cook, stirring constantly, until the mixture reduces significantly, 3 to 4 minutes; when you drag a spatula across the bottom of the pan, it should leave behind a trail that stays put for about 3 seconds. Remove from heat.
Transfer the sauce to the pot with the spaghetti and add the remaining 2 tablespoons butter. Vigorously stir until the butter melts. Add splashes of the pasta cooking water, as needed, to thin out the sauce. Taste and season with salt and pepper. Top with the cilantro or scallions (if using) and serve immediately.
Tips: Be sure to purchase plain gochujang paste, not gochujang sauce, which often includes additives like vinegar and sugar. To easily measure out gochujang, swipe the inside of a measuring cup with a little neutral oil, which will get it to slip right out.
To make a single serving, follow the recipe using 4 to 5 ounces fresh or instant ramen noodles; 1 1/2 tablespoons unsalted butter (1 tablespoon to fry the garlic and 1/2 tablespoon for the sauce at the end); 3 garlic cloves; 1 heaping tablespoons gochujang; 1 tablespoon honey; 1 tablespoon sherry vinegar or rice vinegar. Decrease the cook times throughout by 1 to 2 minutes.
The second recipe is Peanut Butter Noodles (by Eric Kim, updated July 23rd, 2024)
Ingredients (Yield: 1 serving)
4 ounces of spaghetti or 1 individual package instant ramen (seasoning packet saved for another use)
2 tablespoons creamy peanut butter
1 tablespoon unsalted butter
1 tablespoon finely graated Parmesan plus more for serving
Bring a pot of water to a boil (and salt it, if using spaghetti). Cook the noodles according to package instructions. Reserve 1/2 cup of the cooking water, then drain the noodles and return to the pot. Turn off the heat.
Add the peanut butter, butter, Parmesan and soy sauce. Vigorously stir the noodles for a minute, adding some reserved cooking water, a tablespoon or two at a time, until the sauce is glossy and clings to the noodles. Season to taste with salt.
Top with more cheese, if you'd like, and serve immediately.
The third recipe is Chile Crisp Fettuccine Alfredo with Spinach (by Genevieve Ko, updated July 23rd 2024).
Ingredients (Yield: 6 servings)
1 to 2 tablespoons chili crisp, plus more to taste (see Tip)
1 (5-ounce) package baby spinach
3/4 cup finely grated Parmesan (2 1/4 ounces), plus more for serving
Bring a large pot of salted water to a boil. While the water heats, melt the butter with the chile crisp in a very large skillet or Dutch oven over low heat.
Whisk in the cream and keep warm over low. (It should steam, not bubble.)
Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noddles to the cream mixture, reserving the pasta water.
Add the spinach and turn with tongs until the noodles are well coated.
Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce. Divide among serving dishes and top with Parmesan and more chile crisp, if you'd like. Serve immediately.
Tip: You can make chile crisp easily at home or buy it in supermarkets or online. It varies in spiceiness, so adjust the amount to your taste. For this dish, try to add more of the solids than the oil to the sauce for the most flavorful dish.
The fourth recipe is Five-Ingredient Creamy Miso Pasta (by Alexa Weibel, published April 22nd 2020).
Ingredients (Yield: 4 servings)
16 ounces spaghetti, linguine or bucatini
6 tablespoons unsalted butter
3 tabelspoons white (or red) miso
4 ounces Parmesan, finely graated (1 packed cup)
Kizami nori, furikake or thinly sliced seaweed snacks, for garnish (optional)
Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minnutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." The achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
Divide among shallow bowls and sprinkle with nori or furikake, if using.
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