Chili Oil Garlic Butter Pasta
Chili Oil Garlic Butter Pasta
Ingredients
- 160 g spaghetti
- 5 garlic cloves, minced
- 1 1/2 tablespoons butter
- 2 tablespoons chili oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- a splash pasta water, hot
- 40 g Parmesan cheese, grated
- 10 g chives, minced
For Garnish
- 1 egg yolk
- as needed Parmesan cheese, grated
- as needed chili oil
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 160g spaghetti and cook according to package directions until al dente, approximately 9 minutes. Reserve a splash of hot pasta water before draining.
⏱️ 10 min
- 2
While the pasta cooks, combine the 2 tablespoons chili oil, 2 tablespoons honey, 2 tablespoons soy sauce, and a splash of the reserved hot pasta water in a jar or small bowl. Mix well to create the sauce.
⏱️ 2 min
- 3
In a large pan, melt 1 1/2 tablespoons butter over medium-low heat.
⏱️ 1 min
- 4
Add the 5 minced garlic cloves to the melted butter and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
⏱️ 1 min
- 5
Pour the pre-mixed sauce from Step 2 into the pan with the garlic and cook for 1 minute, allowing the flavors to meld.
⏱️ 1 min
- 6
Add the cooked spaghetti to the pan with the sauce. If the sauce seems too thick, add another splash of pasta water. Toss everything together until the spaghetti is well coated.
⏱️ 1 min
- 7
Stir in the 40g grated Parmesan cheese and 10g minced chives. Mix thoroughly until the cheese is melted and the chives are evenly distributed.
⏱️ 1 min
- 8
Transfer the pasta to serving bowls. Garnish each serving with 1 egg yolk, additional grated Parmesan cheese, and a drizzle of chili oil before serving immediately. Enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Oil Garlic Butter Pasta
- 160 g spaghetti
- 5 garlic cloves, minced
- 1 1/2 tablespoons butter
- 2 tablespoons chili oil
- 2 tablespoons honey
- 2 tablespoons soy sauce
- a splash pasta water, hot
- 40 g Parmesan cheese, grated
- 10 g chives, minced
For Garnish
- 1 egg yolk
- as needed Parmesan cheese, grated
- as needed chili oil
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the 160g spaghetti and cook according to package directions until al dente, approximately 9 minutes. Reserve a splash of hot pasta water before draining.
⏱️ 10 min - 2
While the pasta cooks, combine the 2 tablespoons chili oil, 2 tablespoons honey, 2 tablespoons soy sauce, and a splash of the reserved hot pasta water in a jar or small bowl. Mix well to create the sauce.
⏱️ 2 min - 3
In a large pan, melt 1 1/2 tablespoons butter over medium-low heat.
⏱️ 1 min - 4
Add the 5 minced garlic cloves to the melted butter and cook until fragrant, about 30 seconds, being careful not to burn the garlic.
⏱️ 1 min - 5
Pour the pre-mixed sauce from Step 2 into the pan with the garlic and cook for 1 minute, allowing the flavors to meld.
⏱️ 1 min - 6
Add the cooked spaghetti to the pan with the sauce. If the sauce seems too thick, add another splash of pasta water. Toss everything together until the spaghetti is well coated.
⏱️ 1 min - 7
Stir in the 40g grated Parmesan cheese and 10g minced chives. Mix thoroughly until the cheese is melted and the chives are evenly distributed.
⏱️ 1 min - 8
Transfer the pasta to serving bowls. Garnish each serving with 1 egg yolk, additional grated Parmesan cheese, and a drizzle of chili oil before serving immediately. Enjoy!
⏱️ 1 min