Direction

1. Bring a large pot of salted water to a boil, and cook spaghetti, stirring occasionally, until tender with a bite, about 12 minutes. Scoop out 1/2 cup pasta water; set aside. Drain spaghetti.
2. Cook and stir ground beef, bell pepper, and onion together in a large skillet, until meat and vegetables are browned, 6 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Drain any excess grease and discard.
3. Add tomato paste and gochujang to meat, bring to a simmer, and cook, stirring constantly, about 3 to 4 minutes. Add heavy whipping cream, and cook and stir until fully incorporated. Season with salt and pepper.
4. Add cooked spaghetti to meat mixture; stir in Parmesan cheese. If sauce is too thick, add reserved pasta water, 2 tablespoons at a time, to thin to desired consistency.