Gochujang Cacio e Pepe

Cacio e pepe is one of my favorite simple pastas — just spaghetti, Pecorino Romano, and freshly cracked black pepper come together in a creamy (without a drop of cream!), cheesy sauce. My version adds a little twist: gochujang paste. It’s a one-ingredient upgrade that completely transforms the dish by adding depth, umami, and a subtle kick of heat that blends perfectly with the cheese and pepper. The gochujang and Pecorino, when combined with some of the pasta water, creates a silky, rich coating that clings to every noodle. Even though it’s bold in flavor, it’s still approachable for anyone who loves classic cacio e pepe — with just a little extra punch.

Ingredients:

• 1 pound dried spaghetti noodles
• Kosher salt
• 3 ounces Pecorino Romano cheese, finely grated (about 1 cup)
• 2 tablespoons olive oil
• 1 teaspoon coarsely crushed black peppercorns
• 3 to 4 tablespoons gochujang (Korean pepper paste)