Cheesy kimchi linguine with gochujang butter

Method

1. Bring a pan of water to a boil, add the pasta and cook according to the packet instructions (usually 8-12 minutes).
2. While the pasta is cooking, prepare your ingredients. Put 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).
3. Drain the pasta, reserving a little of the pasta water. Put the pasta straight into the frying pan with 2 tbsp pasta water over 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.
4. 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.
5. 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.