Fabri Doenjang Pasta

A fusion pasta that reinterprets the traditional Italian cacio e pepe with savory doenjang and smooth heavy cream for a unique twist.

🙋 Recommended for

  • Those who want to enjoy a rich and creamy pasta without using cheese.
  • Those looking to try a unique and sophisticated Italian fusion dish using familiar Korean ingredients.
  • Those who want a quick and easy yet impressive meal with a simple cooking process.

Ingredients needed 🛒1 servings

  • 1 serving spaghetti
  • 1 tablespoon doenjang
  • Heavy cream as needed
  • Plenty of black pepper
  • 1 tablespoon olive oil
  • A pinch of salt

Recipe 🍳

  1. Bring a pot of generously salted water to a boil, then cook the spaghetti.
  2. Heat olive oil in a pan over medium heat, add 1 tablespoon of doenjang, and lightly stir-fry.
  3. Grind a generous amount of black pepper directly into the pan to infuse its pungent aroma, then stir-fry with the doenjang until caramelized.
  4. Pour heavy cream into the pan and stir to dissolve any lumps, ensuring a smooth consistency.
  5. Transfer the cooked spaghetti to the sauce pan and add a ladleful of pasta water.
  6. Stir over medium heat until the sauce and pasta emulsify into a creamy, cohesive texture.
  7. Twirl the pasta into a serving dish and finish with an extra sprinkle of black pepper to taste.
  1. Boil salted water and cook the spaghetti.
  2. Heat oil in a pan, stir-fry doenjang and black pepper, then mix in heavy cream to make the sauce.
  3. Add the cooked pasta and a splash of pasta water to the sauce pan, simmer until creamy, and serve.

Cooking tips 💡

  • Unlike traditional cacio e pepe, there's no need for precise temperature control when melting cheese, so even beginners can succeed easily.
  • Since the saltiness of doenjang varies by household, it's recommended to add it gradually while tasting rather than adding it all at once.
  • The savory doenjang cream sauce left in the pan after finishing the pasta can also be used as a delicious accompaniment for grilled meat dishes.

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