1 lb spaghetti or other long pasta
1 T + additional for drizzling of The Olive Bin's Gochujang Olive Oil
6 T unsalted butter
12 garlic cloves, finely chopped (about 1/3 C)
Kosher salt and black pepper, to taste
1/4 C gochujang paste (not sauce)
1/4 C honey
1/4 C of The Olive Bin's Premium White Balsamic Vinegar
Finely chopped cilantro or thinly sliced scallions (optional)
Bring a large pot of water to a boil. Add the spaghetti and Gochujang oil and cook according to package instructions. Reserve 1 C of the cooking water. Drain the spaghetti and return to its pot.
While the pasta cooks, melt 4 T 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 the heat.
Transfer the sauce to the pot with the spaghetti and add the remaining 2 T 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 drizzle with additional olive oil to taste. Serve immediately.
Add 3/4 - 1 lb crumbled bacon and 2-3 fried eggs (over easy, cooked in The Olive Bin's Gochujang Olive Oil) for a Gochujang Carbonara!
