Serves 1
Directions
- 1Lightly season the pasta water.
- 2Add linguine to the boiling water.
- 3Stir the pasta with tongs until the water comes back up to a boil.
- 4In a quart container, add two tablespoons of oyster sauce.
- 5Add about 12 minced garlic cloves to the container.
- 6Add about two teaspoons of soy sauce.
- 7Add about two teaspoons of fish sauce.
- 8Add about a quarter cup of Parmesan cheese.
- 9Add two egg yolks to the mixture.
- 10Heat a pan over medium-high heat.
- 11Before pulling the pasta out, steal about a quarter cup of pasta water.
- 12Add the oyster sauce mix to the pan.
- 13Cut the heat on the pasta.
- 14Pull the pasta out of the water and put it into the pan.
- 15Bring the pasta and sauce mixture to a simmer over the burner.
- 16Cut the heat.
- 17Add about two tablespoons of cold butter.
- 18Follow with the egg yolk and Parmesan mixture.
- 19Let the heat of the pan and pasta melt the butter and egg yolks until silky.
- 20Plate the pasta.
- 21Garnish with more Parmesan cheese.
- 22Add a bunch of toasted bread crumbs.
- 23Add plenty of thinly sliced chives.
- 24Top with a good pile of thinly sliced Napa cabbage.
Ingredients
- 0.25 cup pasta water
- linguine
- 2 tablespoons oyster sauce
- 12 minced garlic cloves
- 2 teaspoons soy sauce
- 2 teaspoons fish sauce
- 0.25 cup Parmesan cheese
- 2 egg yolks
- 2 tablespoons cold butter
- toasted bread crumbs
- thinly sliced chive
- thinly sliced Napa cabbage
Equipment
pantongs
Tips
- When cooking longer pasta, stir it with tongs until the water comes back up to a boil to prevent "horse tails."
- When adding the pasta to the sauce, leave about a minute left in your pasta's cooking time.
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