Ingredients:

• 200g rigatoni or fettuccine
• 80–100g pancetta, cut into small pieces
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 3 tbsp pasta water
• Black pepper
• Parmesan cheese
• Green onions, thinly sliced

Sauce:

• 1 1/2 tbsp gochujang
• 1 tsp soy sauce
• 1 tsp brown sugar

Steps:

1. Mince the garlic and thinly slice the green onions.

2. Make the sauce by mixing gochujang, soy sauce, and brown sugar. Set aside.

3. Cut the pancetta into small pieces.

4. Cook the pancetta with black pepper until browned and slightly crispy. Remove and set aside.

5. Cook the pasta slightly less than al dente. Save some pasta water before draining.

6. In a pan over low to medium heat, add the minced garlic and sauté until fragrant.