Directions
Step 1
In a big bowl, stir collectively the gochujang, 1 tablespoon of the oil, the gochugaru, honey, paprika, black pepper, salt, and garlic. Add the rooster, toss to coat, cowl, and refrigerate for half-hour.
Step 2
Deliver a pot of salted water to a boil, add the fettuccine and cook dinner, stirring often, till al dente, 8–10 minutes. Reserve 1⁄2 cup of the pasta water. Pressure the pasta.
Step 3
In a bowl, whisk collectively the cream, soy sauce, and scallion whites. To a big skillet set over medium warmth, add the remaining oil. When it’s scorching, cook dinner the rooster, stirring steadily, till frivolously browned, 2–3 minutes. Stir within the mushrooms and cook dinner till softened, 2–3 minutes. Add the cream combination and simmer till the rooster is totally cooked, 8–10 minutes. Stir within the fettuccine and cook dinner till the sauce has thickened, 2–3 minutes (if the combination turns into too dry, stir in 1 tablespoon of pasta cooking water at a time to loosen barely). Stir within the scallion greens and parmesan (if desired) and serve heat.
