Doenjang Pasta (Korean Soybean Paste Spaghetti)

Steps

1. Bring a large pot of salted water to a boil and cook the spaghetti until al dente. Reserve 1/2 cup of pasta water, then drain.
2. Whisk the doenjang with 2-3 tablespoons of pasta water until smooth.
3. Melt butter in a large skillet over medium heat. Add garlic and chili flakes, and cook about 1 minute until fragrant, without burning the garlic.
4. Add mushrooms and sauté 2-3 minutes until just softened.
5. Deglaze the pan with white wine and let it bubble for 30 seconds.
6. Pour in the doenjang mixture and stir until it reduces slightly and coats the mushrooms.
7. Add the drained pasta to the skillet and toss to combine, adding reserved pasta water as needed to help the sauce coat the noodles.
8. Taste and adjust seasoning if needed.
9. Plate and top with grated Parmesan, scallions, or chili flakes as desired. Serve immediately.