01 -
Start your pasta water with plenty of salt, bring to a boil.
02 -
Slice up the green onions, reserving some for the end.
03 -
Finely mince your garlic.
04 -
Cut chicken pieces into small cubes, around an inch each.
05 -
Combine gochujang, honey, and soy sauce in a bowl.
06 -
Whisk together the egg yolks with heavy cream until smooth.
07 -
Use a grater to shred the Parmesan.
08 -
Boil the pasta for 8-10 minutes or until it’s slightly firm.
09 -
Heat oil in a skillet, season chicken with pepper and salt, cook for 5-6 mins.
10 -
Toss garlic and chopped scallions into the skillet, sauté for 1-2 minutes.
11 -
Add the gochujang mix to the skillet, cook for a minute.
12 -
Pour in the egg yolk and cream mixture, stir gently.
13 -
Mix in Parmesan and simmer until your sauce thickens up.
14 -
Toss cooked pasta thoroughly with the sauce, add water if it’s too thick.
15 -
Finish with reserved green onions and a sprinkle of Parmesan.