Gochujang Chicken Alfredo (Print Version)

# Ingredients:

01 - 1 pound dried fettuccine pasta.
02 - 1 pound boneless, skinless chicken thighs.
03 - 3 medium scallions.
04 - 5 cloves garlic.
05 - 1/4 cup gochujang.
06 - 1 tablespoon soy sauce.
07 - 1 tablespoon honey.
08 - 1 1/2 cups heavy cream.
09 - 2 large egg yolks.
10 - 2 ounces Parmesan cheese (about 1 cup grated).
11 - 2 tablespoons olive oil.
12 - 1/2 teaspoon kosher salt.
13 - 1/4 teaspoon black pepper.
14 - Extra Parmesan for serving.

# Instructions:

01 - Boil heavily salted water for pasta.
02 - Slice scallions, save some for garnish.
03 - Chop garlic finely.
04 - Cut chicken into 1-inch cubes.
05 - Mix gochujang, soy sauce, and honey.
06 - Whisk cream and egg yolks together.
07 - Grate Parmesan cheese.
08 - Cook pasta until al dente (8-10 minutes).
09 - Heat oil, cook chicken with salt and pepper (5-6 minutes).
10 - Add scallions and garlic, cook for 1-2 minutes.
11 - Add gochujang mixture, cook for 1 minute.
12 - Pour in cream mixture, stir.
13 - Add Parmesan, simmer until sauce thickens.
14 - Toss with pasta, add pasta water if needed.
15 - Garnish with scallions and extra cheese.

# Notes:

01 - Store leftovers up to 3 days.
02 - Sauce may need thinning when reheating.
03 - Save pasta water to adjust sauce consistency.

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