📝 Instructions
= Recipe
1. Cook 1 lb spaghetti in generously salted boiling water until al dente. Reserve 1 cup of pasta cooking water, then drain.
2. Meanwhile, in a large skillet over medium-low heat, melt 4 tbsp butter and cook 12 garlic cloves (thinly sliced) until softened and fragrant but not browned, 5 minutes. Season with salt and pepper.
3. Add 2 tbsp gochujang paste, 4 tbsp honey, and 4 tbsp sherry or rice vinegar. Stir to combine and cook 3-4 minutes until sauce is slightly reduced and glossy.
4. Add drained pasta and 2 tbsp butter to the skillet. Toss vigorously, adding pasta water as needed to loosen the sauce. Serve topped with cilantro or scallions if desired.