Cook pasta according to package instructions. Begin your sauce when your pasta is about halfway through cooking.

Heat oil in a pan over medium heat. Add garlic and sauté for two minutes, until soft and fragrant.

Add gochujang and cook for a further two minutes, or until the paste begins to deepen in colour.

Pour in cream and soy sauce. Stir into the chilli paste.

Once pasta is al dente, scoop using a slotted spoon straight into your pasta sauce, along with about one third of a cup of starchy pasta water. Stir well, creating a silky red sauce. Sprinkle over cheese and stir through.

Divide among two bowls and top with extra grated parmigiano reggiano and chopped chives.