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.
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In a large skillet over medium heat, add olive oil and thinly sliced garlic.
Cook for a couple of minutes, stirring occasionally, until the garlic softens.
Add the cooked spaghetti to the skillet.
Pour in the reserved pasta water.
Add the oyster sauce to the pasta.
Stir everything together and cook for 2 minutes, allowing the sauce to thicken and coat the noodles.
Transfer the pasta to a serving bowl.
Garnish with freshly grated Parmesan cheese, chopped chives, an egg yolk, and a drizzle of chili oil.
Serve immediately, optionally with a side of kimchi.
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.
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.
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.
Any chili-infused oil works—store-bought or homemade. Adjust to taste; it's optional but adds heat and complexity.
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.
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.
