Take Chef Ali Celik’s creamy version of cacio e pepe to new heights with tomatoes and gochujang for a savory heat. Chef Ali Celik is all for adding cream and cheese for a rich take on cacio e pepe, but the addition of roast tomatoes, honey and gochujang, the spicy Korean chile paste, is a whole new vibe.
|1 8-ounce box of quality pasta|
|1/2 cup grated Pecorino Romano and Parmesan cheese (alone or mixed)|
|1/2 cup reserved pasta water (or broth)|
|1 cup heavy cream|
|2 tbsp butter|
|1 pint cherry tomatoes|
|2 tbsp tomato paste|
|1 clove minced garlic|
|2 tbsp Korean gochujang, to taste|
|Honey, to drizzle|
|Olive oil, to drizzle|
|salt and freshly ground pepper|
Preheat the oven to 425°F. Arrange the tomatoes on a baking sheet, drizzle with olive oil and roast for 15-20 minutes until soft, bursting. At the same time, cook the pasta in salted water, according to package directions. Reserve some of the pasta water, drain and keep the pasta covered and warm. While the tomatoes are roasting, melt the butter in a pan with the garlic, adding in the tomato paste & gochujang, and stir frequently until the mixture caramelizes (Use medium heat). Slowly pour in the reserved pasta water to thin the mixture, add the cream and bring to a simmer until the mixture dissolves. Stir in the cheese, salt, to taste, and a few grinds of freshly cracked pepper. Sweeten with a little drizzle of honey. Toss the warm pasta in the creamy tomato-gochujang sauce and serve hot.