Garlic Chilli Oil Butter Spaghetti
Garlic Chilli Oil Butter Spaghetti
Ingredients
- 1 pound spaghetti, boiled according to package directions
- 2 tablespoons olive oil
- 6 cloves garlic, thinly sliced
- 2 tablespoons chilli crisp
- 1/4 cup butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1 lime, cut into wedges
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh herbs, chopped (such as parsley or cilantro), plus more for garnish
Instructions
- 1
Heat the olive oil in a large pan or skillet over medium heat. Add the sliced garlic and cook, stirring occasionally, until the garlic turns golden brown and fragrant, about 2-3 minutes.
⏱️ 3 min
- 2
To the pan with the garlic, add the chilli crisp, butter, soy sauce, and honey. Stir with a wooden spatula until all ingredients are combined and the mixture begins to bubble.
⏱️ 2 min
- 3
Pour the heavy cream into the pan and stir it into the garlic-chilli mixture. Bring to a gentle simmer.
⏱️ 2 min
- 4
Add the tomato paste to the sauce. Squeeze the juice from one lime wedge directly into the pan. Stir well to combine all ingredients into a smooth sauce.
⏱️ 2 min
- 5
Add the boiled spaghetti directly into the sauce in the pan.
⏱️ 1 min
- 6
Sprinkle the chopped fresh herbs and grated Parmesan cheese over the spaghetti and sauce.
⏱️ 1 min
- 7
Using tongs, thoroughly toss the spaghetti with the sauce until every strand is well coated and the sauce is evenly distributed.
⏱️ 3 min
- 8
Serve immediately. Garnish each plate with additional chopped fresh herbs, a drizzle of chilli crisp, a small pat of butter, and a fresh lime wedge on the side, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Chilli Oil Butter Spaghetti
- 1 pound spaghetti, boiled according to package directions
- 2 tablespoons olive oil
- 6 cloves garlic, thinly sliced
- 2 tablespoons chilli crisp
- 1/4 cup butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- 1 lime, cut into wedges
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1/4 cup fresh herbs, chopped (such as parsley or cilantro), plus more for garnish
Instructions
- 1
Heat the olive oil in a large pan or skillet over medium heat. Add the sliced garlic and cook, stirring occasionally, until the garlic turns golden brown and fragrant, about 2-3 minutes.
⏱️ 3 min - 2
To the pan with the garlic, add the chilli crisp, butter, soy sauce, and honey. Stir with a wooden spatula until all ingredients are combined and the mixture begins to bubble.
⏱️ 2 min - 3
Pour the heavy cream into the pan and stir it into the garlic-chilli mixture. Bring to a gentle simmer.
⏱️ 2 min - 4
Add the tomato paste to the sauce. Squeeze the juice from one lime wedge directly into the pan. Stir well to combine all ingredients into a smooth sauce.
⏱️ 2 min - 5
Add the boiled spaghetti directly into the sauce in the pan.
⏱️ 1 min - 6
Sprinkle the chopped fresh herbs and grated Parmesan cheese over the spaghetti and sauce.
⏱️ 1 min - 7
Using tongs, thoroughly toss the spaghetti with the sauce until every strand is well coated and the sauce is evenly distributed.
⏱️ 3 min - 8
Serve immediately. Garnish each plate with additional chopped fresh herbs, a drizzle of chilli crisp, a small pat of butter, and a fresh lime wedge on the side, if desired.
⏱️ 1 min