Gochujang Butter Pasta

Process

1. Pasta
   1. Cook in salted water until al dente
   2. Reserve 200ml pasta water and drain
2. Sauce
   1. Melt the butter over medium-low
   2. Add the garlic, cook 45s until fragrant
   3. Add the gochujang, cook 30 seconds, stirring
   4. Add 50ml pasta water, whisk until it becomes a smooth sauce
   5. Add the drained pasta and toss
   6. Add more pasta water gradually until it turns glossy and lightly creamy
   7. Remove from heat
   8. Stir in the yoghurt and parmesan, toss until silky
   9. Add the msg, pepper, chilli flakes, toss well. Add a little more pasta water if necessary for looseness.
   10. Fold in the basil.