Chili Oil Garlic Butter Pasta

Name: Chili Oil Garlic Butter Pasta (15-Minute Fusion)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 200 g spaghetti; salt, to taste; 2 tbsp chili oil; 2 tbsp honey; 2 tbsp soy sauce; 1.5 tbsp butter; 5 cloves garlic, minced; 1/4 cup reserved pasta water; 40 g Parmesan cheese, grated; 10 g chives, minced; 1 egg yolk, for garnish; Parmesan cheese, for garnish; Chili oil, for garnish

This chili oil garlic butter pasta is a 15-minute fusion dish that combines crispy garlic-infused butter with spicy chili oil and umami-rich soy sauce, bound together with a silky egg yolk and finished with Parmesan. It's a quick weeknight dinner that tastes restaurant-quality.

🌍Fusion 🏷️Chili oil pasta 🏷️Garlic butter pasta 🏷️Spicy noodles 🏷️Quick pasta 15-minute meal

🏷️

🏷️Weeknight dinner

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Total

15 min

Servings

2

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok

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Ingredients

200 g spaghetti
salt, to taste
2 tbsp chili oil
2 tbsp honey
2 tbsp soy sauce
1.5 tbsp butter
5 cloves garlic, minced
1/4 cup reserved pasta water
40 g Parmesan cheese, grated
10 g chives, minced
1 egg yolk, for garnishoptional
Parmesan cheese, for garnishoptional
Chili oil, for garnishoptional

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Instructions

1
Cook pasta in a pot of boiling salted water until al dente, according to package directions. Reserve some pasta water before draining.
2
While the pasta cooks, prepare the sauce. In a small bowl or measuring cup, combine chili oil, honey, and soy sauce. Mix well.
3
In a large pan over medium heat, melt the butter.
4
Add the minced garlic and cook until fragrant, about 30-60 seconds.
5
Pour the prepared chili oil sauce mixture into the pan with the garlic butter and stir to combine.
6
Add the cooked pasta directly to the pan, followed by a splash of the reserved pasta water.
7
Toss everything together until the pasta is well-coated in the sauce.
8
Add the grated Parmesan cheese and minced chives to the pan.
9
Give it a final mix until the cheese is melted and everything is combined.
10
Serve the pasta in a bowl. Garnish with an egg yolk, an extra sprinkle of Parmesan cheese, and a drizzle of chili oil.

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Tips & Notes

Pro tips

Mince garlic finely and cook it gently in butter over medium heat until fragrant but not browned; burnt garlic tastes bitter and ruins the dish.
Add the egg yolk to the hot pasta off the heat, then toss quickly and continuously to create a creamy sauce without scrambling.
Reserve at least 1/4 cup pasta water before draining; add it gradually while tossing to reach your desired sauce consistency.
Finish with chives and Parmesan just before serving; these delicate toppings lose flavor if they sit in heat.

Substitutions

Soy sauce → tamari or coconut aminos (for gluten-free; use same amount)
Honey → agave or maple syrup (slight flavor shift but same sweetness balance)
Chives → green onions or parsley (fresher herb garnish, milder onion note)

Storage & make-ahead

Best eaten fresh. Leftovers can be refrigerated up to 1 day and gently reheated with a splash of pasta water, though texture will soften.

Common Questions

Can I use a whole egg instead of just the yolk?

Yes, but use one large egg and whisk it before tossing. The whites will be slightly less creamy than yolk-only, and cooking time needs to be watched carefully to avoid scrambling.

What if I don't have chili oil?

Mix 2 tbsp neutral oil with 1/2 tsp red pepper flakes and let it infuse for 5 minutes, or use sriracha thinned with oil for a different but complementary flavor.

Can this recipe be scaled for more servings?

Yes. Keep the ratios the same and increase all ingredients proportionally. For 4 servings, use 400g spaghetti and double the garlic, butter, and oils.