Cheesy Kimchi Linguine With Gochujang Butter

Bring a pan of water to a boil, add the pasta and cook according to the packet instructions (usually 8–12 minutes).

While the pasta is cooking, prepare your ingredients. Place the kimchi, butter, gochujang, soy, garlic and half the spring onions in a large, cold non-stick frying pan (don’t worry about mixing it for now).

Drain the pasta, reserving a little of the pasta water. Put the pasta straight into the frying pan with 2 tbsp of pasta water on a high heat. Cook, tossing everything together, for about 3 minutes, or until warmed through and well coated. Remove from the heat and transfer to serving bowls.

To fry the eggs, wipe out the pan. Add the oil on a medium-high heat. Once the oil is shimmering, crack the eggs into it. Cook for 2–3 minutes until the whites are partially cooked and the edges are becoming crispy. Turn the heat down to medium-low and continue cooking until the whites are cooked through but the yolk is still runny (or cooked to your liking). Season with a pinch of salt.

Top each pasta bowl with the crispy seaweed, the remaining spring onions and the fried eggs. Squeeze a wedge of lime over each bowl. Dust with the grated Parmesan and serve with extra lime wedges.