Ingredients
Savory sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons fish sauce
- 1/4 teaspoon sesame oil
- 1 pinch cayenne pepper
Noodles and finish
- 6 ounces dry spaghetti 170 g
- 4 tablespoons unsalted butter 56 g
- 8 garlic cloves finely minced
- 1/4 cup finely grated Parmigiano-Reggiano
- 1 tablespoon chopped green onion
- 1 pinch red pepper flakes or black pepper
- 1/2 cup reserved pasta cooking water use only as needed
Equipment
- Large pot
- wide skillet
- Tongs
- Fine grater
- small bowl
Instructions
Prepare the components
- Combine the soy, oyster, Worcestershire and fish sauces with sesame oil and cayenne in a small bowl. Mince the garlic and finely grate the cheese before heating the skillet.
- Bring a pot of water to a boil. Cook the spaghetti according to its package, stopping when it is tender with a little resistance in the center. Reserve 1/2 cup of the cloudy cooking water.
Coat and serve
- Meanwhile, melt the unsalted butter in a wide skillet over medium-low heat. Stir in the garlic for about 1 minute, just until fragrant and softened; lower the heat if it colors quickly. Stir in the mixed sauces, then take the skillet off the heat.
- Lift the cooked spaghetti into the skillet with tongs, allowing a little cooking water to come along. Toss thoroughly. Add the finely grated cheese in two additions, tossing between each, with the skillet off the heat.
- If the noodles look dry or greasy rather than lightly coated, add the reserved water 1 tablespoon at a time while tossing. Use only enough for a glossy coating. Divide into four side portions and finish with green onion and a pinch of red pepper flakes or black pepper. Serve promptly.
Nutrition
Serving: 1side portion (1/4 batch)Calories: 300kcalCarbohydrates: 35gProtein: 8.5gFat: 14gSaturated Fat: 8.5gCholesterol: 35mgSodium: 770.5mgPotassium: 185mgFiber: 1.5gSugar: 2gVitamin C: 3mgCalcium: 86mgIron: 2mg
Video
Notes
Video: Chef John’s Food Wishes garlic-noodle demonstration. His earlier video uses different sauce quantities and describes egg noodles; follow the spaghetti measurements here, adapted from his Allrecipes version. This is not a restaurant’s proprietary recipe.
Nutrition is estimated from Allrecipes’ published two-serving formula, divided by two for four side portions, not an independent laboratory analysis. A pepper swap and variable cooking-water seasoning can affect the estimate. Optional main dishes are excluded. Contains wheat, milk, soy, fish, sesame and oyster ingredients; check every label for allergens. No dietary suitability claim is made.
Refrigerate in a shallow covered container within two hours, or one hour above 90°F. Use within three to four days. Reheat to 165°F with a splash of water. Cost varies by local brands and is not estimated.
