Garlic Oyster Sauce Spaghetti With Egg Yolk | CookOS

Garlic Oyster Sauce Spaghetti

Name: Garlic Oyster Sauce Spaghetti With Egg Yolk
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 1 servings
Cuisine: Fusion
Ingredients: 1/4 cup olive oil; 5 cloves garlic, thinly sliced; 6 oz spaghetti, cooked; 1/2 cup reserved pasta water; 2 tbsp oyster sauce; 1 tbsp Parmesan cheese, freshly grated; 1 tbsp chives, chopped; 1 egg yolk; 1 tsp chili oil; kimchi, for serving

Garlic Oyster Sauce Spaghetti is a 15-minute fusion pasta that builds deep umami flavor from garlic-infused olive oil and oyster sauce, finished with a silky egg yolk and fresh chives. It's savory, quick, and requires no cream.

🌍Fusion 🏷️Pasta 🏷️Spaghetti 🏷️Oyster sauce 🏷️Garlic pasta Umami

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Total

10 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by logagm

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Ingredients

1/4 cup olive oil
5 cloves garlic, thinly sliced
6 oz spaghetti, cooked
1/2 cup reserved pasta water
2 tbsp oyster sauce
1 tbsp Parmesan cheese, freshly gratedoptional
1 tbsp chives, choppedoptional
1 egg yolkoptional
1 tsp chili oiloptional
kimchi, for servingoptional

10 Ingredients

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Instructions

1
In a large skillet over medium heat, add olive oil and thinly sliced garlic.
2
Cook for a couple of minutes, stirring occasionally, until the garlic softens.
3
Add the cooked spaghetti to the skillet.
4
Pour in the reserved pasta water.
5
Add the oyster sauce to the pasta.
6
Stir everything together and cook for 2 minutes, allowing the sauce to thicken and coat the noodles.
7
Transfer the pasta to a serving bowl.
8
Garnish with freshly grated Parmesan cheese, chopped chives, an egg yolk, and a drizzle of chili oil.
9
Serve immediately, optionally with a side of kimchi.

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Tips & Notes

Pro tips

Slice garlic thinly and cook in olive oil over medium heat until golden and fragrant (2-3 minutes), not browned—burnt garlic tastes bitter.
Keep the pasta water starchy by reserving it before draining; this starch emulsifies the oil and sauce into a creamy coating.
Add the egg yolk off heat while stirring—the carryover heat gently sets it into a silky sauce without scrambling.
Toast Parmesan lightly by grating fresh over the warm pasta just before serving to maximize flavor and prevent clumping.

Substitutions

Oyster sauce → soy sauce or tamari (reduce to 1.5 tbsp; saltier and less sweet)
Egg yolk → 2-3 tbsp crème fraîche or mascarpone (creamy richness without raw egg)
Chives → scallion greens or fresh parsley (same brightness and color)
Chili oil → red pepper flakes or sriracha (same heat; stir well)

Storage & make-ahead

Best served fresh. Leftovers keep refrigerated in an airtight container for 1 day; reheat gently over low heat with a splash of pasta water to restore sauce silkiness. Not ideal for make-ahead due to egg yolk.

Common Questions

How do I prevent the egg yolk from scrambling?

Toss the hot pasta off heat with the sauce first, then add the egg yolk while stirring constantly. The residual heat will gently cook it into a silky coating without scrambling.

Can I use regular soy sauce instead of oyster sauce?

Soy sauce will work but lacks oyster sauce's subtle sweetness and body. Use slightly less (1.5 tbsp) as soy is saltier and more assertive.

What type of chili oil works best?

Any chili-infused oil works—store-bought or homemade. Adjust to taste; it's optional but adds heat and complexity.

Why do I need reserved pasta water?

Pasta water's starch emulsifies the oil and sauce into a silky coating that clings to noodles. It's essential for the dish's texture.

Is this recipe vegan or vegetarian friendly?

It contains egg yolk and Parmesan (vegetarian but not vegan). Oyster sauce is traditionally not vegetarian; use vegetarian oyster sauce or mushroom-based sauce to adapt.