Ingredients
Scale
- 8 oz Pasta (Bucatini, Spaghetti, or Fettuccine)
- 2–3 tablespoons Chili Oil with dregs (like Lao Gan Ma)
- 3 cloves Garlic, minced
- 1/2 cup Heavy cream
- 1/4 cup Parmesan cheese, freshly grated
- 1 tablespoon Soy sauce
- 1 teaspoon Honey or sugar
- 1/2 cup Reserved pasta water
- Chopped green onions and sesame seeds for garnish
- Fresh cilantro (optional)
Instructions
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until it is just al dente. Do not overcook the pasta, as it will continue to cook slightly in the sauce later. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the rest of the pasta and keep it warm.
- Place a large skillet over medium heat. Add the chili oil (make sure to get plenty of the crunchy bits from the bottom of the jar) and the minced garlic. Sauté for about 1 minute until the garlic becomes fragrant and turns a light golden color. Be careful not to burn the garlic, as it can turn bitter quickly.
- Lower the heat and pour in the heavy cream, soy sauce, and honey. Whisk gently to combine the cream with the spicy oil until the mixture turns a beautiful orange-red color. Bring the sauce to a very gentle simmer. Add the grated parmesan cheese and stir until the cheese has completely melted into the sauce, creating a thick, glossy texture.
- Toss the cooked pasta into the skillet with the sauce. Pour in a splash of the reserved pasta water to help the sauce coat the noodles perfectly. Toss vigorously with tongs for 1 to 2 minutes over low heat until the sauce is thick and sticks to every strand. If the sauce is too thick, add more pasta water. Plate the pasta immediately and garnish with a generous amount of green onions, sesame seeds, and an extra drizzle of chili oil if you like it extra spicy.
- Cook Time: 20 minutes