Spicy Creamy Gochujang Bacon Fusilli

A quick fusion pasta featuring spiral fusilli beautifully coated in a velvety cream and spicy gochujang sauce, tossed with smoky, crispy bacon pieces.

Ingredients

• 200 g fusilli pasta
• 150 g bacon strips
• 1/4 red onion
• 1 tbsp Korean spicy sauce (gochujang)
• 1 tbsp light soy sauce
• 100 ml heavy cream
• optional chopped parsley

Instructions

1. 1Prepare the bacon

   

   Take the bacon strips and cut them into small, bite-sized rectangular pieces on a wooden cutting board.

   Tip: Using a sharp knife makes slicing the bacon much easier and cleaner.
2. 2Slice the onion

   

   Take a quarter of a red onion and carefully slice it into thin, uniform shreds on the cutting board.

   Tip: For the best texture in your sauce, try to keep the onion shreds consistent in thickness.
3. 3Boil the fusilli

   

   Bring a pot of water to a boil, then add the dry fusilli pasta. Cook for about 6 to 7 minutes until the pasta is soft, then remove and set aside.

   Tip: Dont discard all your pasta water; save a little bit to help emulsify the sauce later.
4. 4Fry the bacon

   

   Place the bacon pieces into a hot, non-stick skillet. You do not need to add oil, as the bacon will render its own fat as it cooks.

   Tip: Fry until both sides are crispy to ensure the best flavor and texture.
5. 5Sauté the onions

   

   Push the crispy bacon to one side of the skillet and add the shredded red onions to the rendered bacon fat. Sauté until the onions become soft.

   Tip: Using the bacon fat to cook the onions adds a rich, savory depth to the dish.
6. 6Add the spicy sauce

   

   Add a spoonful of Korean spicy sauce into the skillet with the bacon and onions. Stir-fry everything together until evenly combined.

   Tip: Make sure to incorporate the paste well so the flavor is evenly distributed through the bacon and onions.
7. 7Season with soy sauce

   

   Add a spoonful of light soy sauce into the skillet with the bacon and onions. Continue to stir-fry the ingredients to ensure the flavors are evenly distributed and the sauce coats the base of the dish.

   Tip: Be careful not to over-salt at this stage, as bacon can be quite salty.
8. 8Add the pasta

   

   Add the pre-cooked fusilli pasta into the skillet with the fried bacon and onions. Toss well to combine, allowing the pasta to pick up the flavors from the rendered bacon fat and the spicy sauce base.

   Tip: Fusilli is an excellent choice for this recipe as its spiral shape holds sauce much better than traditional spaghetti.
9. 9Add pasta water

   

   Pour in a small amount of the reserved hot pasta cooking water into the skillet. This helps to create a cohesive sauce that clings to the pasta, keeping it moist and flavorful.

   Tip: If you forgot to save the pasta water, plain hot water can be used as a substitute.
10. 10Add cream

    

    Pour heavy cream in a circular motion over the pasta and sauce in the skillet. Stir everything together to create a rich, creamy coating for the fusilli.

    Tip: Add the cream towards the end of the cooking process to maintain its silky texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions