Spicy Cream Pasta (Toowoomba Style)
Easy Homemade Spicy Cream Pasta: Toowoomba Pasta Recipe with Milk
Indulge in the perfect balance of rich creaminess and a delightful spicy kick with this easy homemade Toowoomba-style pasta! We’ve adapted the popular Korean take on this dish to be made conveniently at home. Instead of heavy cream, we use a smooth blend of milk and butter for a lighter yet incredibly rich sauce. A touch of chili powder adds a pleasant warmth that complements the creamy texture, making it irresistible even to those who might find traditional cream pasta too rich. You can use linguine for a classic experience or even udon noodles for a chewy, stir-fried noodle bowl reminiscent of a spicy cream jjampong. This recipe uses readily available ingredients and simple steps to create a restaurant-worthy pasta dish right in your own kitchen.
Ingredients
- Linguine pasta, 150g
- Shrimp, 100g
- Cooking wine (Mirin), 1 Tbsp
- Garlic, 5 cloves
- Bacon, 2 strips
- Milk, 300ml
- Butter, 30g
- Anchovy sauce (or fish sauce), 1 Tbsp
- Chicken stock powder/cube, 1 tsp
- Fine Korean chili powder (Gochugaru), 1/2 Tbsp
- Cheddar cheese slices, 2
- Parmigiano Reggiano cheese, grated, 1 Tbsp
- Black pepper, a pinch
Cooking Instructions
Step 1
Rinse the frozen shrimp under cold running water to thaw. Once thawed, drain any excess water and marinate them with 1 Tbsp of cooking wine for a few minutes to remove any fishy odor and enhance their natural sweetness.
Step 2
Thinly slice the 5 cloves of garlic. Cut the 2 strips of bacon into bite-sized pieces, about 1.5cm thick. Preparing your ingredients beforehand makes the cooking process much smoother.
Step 3
Bring a pot of salted water to a boil and cook the linguine pasta according to package directions. Since the pasta will be further cooked in the sauce, aim to cook it for about 2 minutes less than the recommended time to achieve a perfect ‘al dente’ texture.
Step 4
Heat a skillet over medium heat and add a generous drizzle of olive oil. Add the sliced garlic and sauté over low heat, allowing it to gently infuse the oil with its aroma. Be careful not to burn the garlic; cook until it’s fragrant and lightly golden.
Step 5
Once the garlic is fragrant and turning golden, add the chopped bacon to the skillet. Sauté the bacon until it’s lightly browned and slightly crispy, allowing its savory flavor to meld with the garlic.
Step 6
Now, let’s create the creamy sauce. Pour in 300ml of milk and add 30g of butter to the skillet. Using milk and butter instead of heavy cream results in a wonderfully smooth and rich sauce that isn’t overly heavy.
Step 7
Add the remaining sauce ingredients to enhance the flavor profile: 1 Tbsp of anchovy sauce for umami depth, 1 tsp of chicken stock for savoriness, and 1/2 Tbsp of fine Korean chili powder for a mild, pleasant heat. Finally, stir in 2 slices of cheddar cheese and 1 Tbsp of grated Parmigiano Reggiano cheese for a luxurious cheesy finish.
Step 8
Bring the sauce to a gentle simmer until it thickens slightly. Add the prepared shrimp and the ‘al dente’ cooked pasta to the skillet. Toss everything together thoroughly to ensure the pasta and shrimp are well coated with the delicious sauce.
Step 9
Season with a pinch of freshly ground black pepper. The cheese provides a good amount of saltiness, but taste the sauce and add a little more salt if needed to reach your preferred seasoning level.
Step 10
Serve the spicy cream pasta immediately. For an extra touch of flavor and visual appeal, garnish with a sprinkle of crushed red pepper flakes (or more chili powder) and a little extra grated Parmigiano Reggiano cheese. Enjoy your delicious, restaurant-quality homemade pasta!
