Instructions

1. Bring a large pot of heavily salted water to a boil. Meanwhile, thinly slice 3 medium scallions (about 1/2 cup); set aside about 1 tablespoon for garnish. Finely chop 5 garlic cloves. Cut 1 pound boneless, skinless chicken thighs into 1-inch cubes.
2. Place 1/4 cup gochujang, 1 tablespoon soy sauce, and 1 tablespoon honey in a small bowl and stir to combine. Place 1 1/2 cups heavy cream and 2 large egg yolks in a liquid measuring cup or medium bowl and whisk to combine. Finely grate 2 ounces Parmesan cheese (about 1 firmly packed cup), or measure out 1 cup store-bought grated.
3. Add 1 pound dried fettuccine to the boiling water and cook according to package directions until al dente, 8 to 10 minutes. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and spread into an even layer. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook undisturbed until the bottom is golden-brown, 5 to 6 minutes. Add the scallions except the garnish and garlic and sauté until fragrant, 1 to 1 1/2 minutes. Turn off the heat.
4. When the pasta is ready, reserve 1/2 cup of the pasta water, then drain the pasta. Return the skillet to medium-high heat. Add the gochujang mixture and cook, stirring frequently, until thickened and bubbling, about 1 minute. Add the cream mixture and stir to combine. Add the Parmesan and simmer until the sauce thickens and the color of the sauce turns glossy and a rosy-pink color, 3 to 5 minutes.
5. Add the pasta and toss to coat, adding some of the reserved pasta water a little at a time if needed to get a saucy consistency. Garnish with the reserved scallions and more Parmesan if desired.