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Delicious fusion recipe. The Korean chili paste adds a subtle kick to the Parmesan and heavy cream. Fabulous as an entree and it makes plenty to have leftovers.
It also has some technique involved in the preparations. Not difficult but read the entire recipe before starting. We made a half recipe for two and still had leftovers.
1 pound dried fettuccine pasta
3 medium scallions
5 cloves garlic
1 pound boneless, skinless chicken thighs
1/4 cup gochujang (Korean red pepper paste)
1 tablespoon soy sauce
1 tablespoon honey
1 1/2 cups heavy cream
2 large egg yolks
2 ounces Parmesan cheese (about 1 firmly packed cup grated on a Microplane), plus more for serving
2 tablespoons olive oil
1/2 teaspoon kosher salt, plus more for the pasta water
1/4 teaspoon freshly ground pepper
Bring a large pot of heavily salted water to a boil.
Thinly slice 3 medium scallions (about 1/2 cup); set aside about 1 tablespoon for garnish.
Finely chop 5 garlic cloves.
Cut 1 pound boneless, skinless chicken thighs or breasts into 1-inch cubes.
Place 1/4 cup gochujang, 1 tablespoon soy sauce, and 1 tablespoon honey in a small bowl and stir to combine.
Place 1 1/2 cups heavy cream and 2 large egg yolks in a liquid measuring cup or medium bowl and whisk to combine.
Finely grate 2 ounces Parmesan cheese (about 1 firmly packed cup).
Add 1 pound dried fettuccine to the boiling water and cook according to package directions until al dente, 8 to 10 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and spread into an even layer. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook undisturbed until the bottom is golden-brown, 5 to 6 minutes. Add the scallions except the garnish and garlic and sauté until fragrant, 1 to 1 1/2 minutes. Turn off the heat.
When the pasta is ready, drain and reserve 1/2 cup of the pasta water. Return the skillet to medium-high heat. Add the gochujang mixture and cook, stirring frequently, until thickened and bubbling, about 1 minute. Add the cream mixture and stir to combine. Add the Parmesan and simmer until the sauce thickens and the color of the sauce turns glossy and a rosy-pink color, 3 to 5 minutes.
Add the pasta and toss to coat, adding some of the reserved pasta water a little at a time if needed to get a saucy consistency. Garnish with the reserved scallions and more Parmesan if desired.
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days.
Recipe from The Kitchen
Urban Cowgill
Sept 2023