This pasta dish features linguine cooked in a garlic butter cream sauce mixed with gochugaru (korean red chilli pepper flakes). The linguine was accompanied by tender pieces of chicken also marinated with gochugaru, as well as fried garlic chips which were flavourful but not bitter due to overfrying.
While there was barely any heat from the dish, the addition of gochugaru did cut through the heaviness of the cream-based sauce, making it taste less cloying than a typical carbonara.

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