Made a creamy gochujang pasta

Ingredients
– 1/2 yellow onion, sliced
– 3-4 cloves garlic, minced
– 1 tbsp olive oil
– 4 tbsp Gochujang paste
– 3/4 cup heavy whipping cream (or measure by eye)
– 3.5 oz parmigiano reggiano cheese, shredded (or measure by eye)
– Dried parsley (measure by eye)
– 2 blocks of frozen udon noodles or 8oz spaghetti (idk half a box)
– Meat of choice (shrimp, pork belly, meatballs, etc.)

Directions
1. Cook meat of choice, then set aside in a bowl.
2. Boil udon/pasta until cooked, drain and rinse with cold water, then set aside in colander (if pasta, save pasta water).
3. Add 1 tbsp of oil per to medium/large pot on medium-high heat.
4. Add onions. Cook for 3-4 min until golden. Stir the onions to prevent burning.
5. Put stove on low heat and add garlic. Stir and cook until golden.
6. Add gochujang. Stir fry on medium heat for a couple minutes.
7. Add 1/2 cup of water (or use saved pasta water) and stir for a couple minutes.
8. Add heavy whipping cream until medium orange color. Reduce heat to medium-low.
9. Add a lot of dried parsley.
10. Add cheese.
11. Stir and wait until sauce is slightly thickened.
12. Add noodles and stir.
13. Add meat and stir.
14. Serve and enjoy!