Spaghetti with Bacon & Creamy Gochujang Sauce



150g spaghetti

2 slices bacon

½ onion (sliced)

4 cloves garlic (sliced)

2 tbsp gochujang

300ml heavy cream

250ml full cream milk

1 cheddar slice

1 tbsp cooking oil


¼ tsp salt

¼ tsp coarsely ground black pepper


1 stalk spring onion (shredded)

Preparation Instructions:

  1. Bring a pot of water to a boil. Add in spaghetti, continue to simmer until al-dente. Remove, drained and set aside.
  2. Heat up a non-stick skillet with 1 tbsp of cooking oil. Pan-fry the bacon until fragrant. Remove and drained. Leave it to cool a bit and cut into bite-sized pieces.
  3. Use the remaining oil in the skillet to saute the sliced onion and garlic until fragrant.
  4. Add in gochujang, saute until fragrant.
  5. Add in heavy cream, full cream milk and cheddar slice. Bring to a boil and continue to simmer until the cheddar cheese melted.
  6. Season with salt and coarsely ground black pepper.
  7. Add in cooked spaghetti. Stir to combine.
  8. Dish out to a serving bowl, top with pan-fried bacon, garnish with shredded spring onion. Serve.

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