Stark Krämig Gochujang Smör Pasta

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1. 1
   Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 3/4 cup of the pasta water before draining.
2. 2
   Melt the butter with the garlic and oregano in a Dutch oven set over medium heat. Cook for 1–2 minutes, until fragrant.
3. 3
   Stir in the Gochujang. Reduce the heat to low and stir in the heavy cream. Season with salt and pepper. Let the sauce gently simmer until steaming.
4. 4
   Add the pasta to the skillet along with a splash of the reserved pasta water. Toss well to coat, adding more pasta water as needed to create a sauce.
5. 5
   Remove from the heat and stir in the Parmesan until melted and creamy. Drop in the basil. Serve topped with extra chopped basil and Parmesan.