Serves 1
Directions
- 1Slice your shallots nice and thin and measure out your seasonings. Bring your cream or coconut milk to room temp so it blends in smoothly later.
- 2Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium. Add the shallots and sauté for 8–10 minutes until soft and starting to turn golden.
- 3While the shallots are doing their thing, bring a big pot of salted water to a boil and cook your pasta until al dente. Drain, but save some pasta water.
- 4Once the shallots are soft and sweet, stir in your minced garlic and all the seasonings. Let them bloom for about a minute, then add the chili crisp and give it another quick sauté.
- 5Pour in the cream (or coconut milk), stir in the soy sauce if using, and let it simmer for a few minutes to thicken. Add in the grated Parmesan and stir.
- 6Toss your pasta in the sauce until fully coated, adding splashes of reserved pasta water as needed to get that perfect silky consistency.
- 7Serve hot with an extra spoonful of chili crisp on top for a little heat and a sprinkle of Parmesan and parsley if you're feelin' fancy.
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 2 pieces shallots
- 5 cloves minced garlic
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 2 tbsp chili crisp
- 1 cup cream or coconut milk
- 1 tbsp soy sauce
- 0.5 cup fresh Parmesan cheese
- 8 oz spaghetti
- pasta water
- parsley
Equipment
large skilletpotgarlic pressgrater
Tips
- Level up with chicken, shrimp, or tofu.
- Use fresh garlic only.
- Save some pasta water, it's liquid gold.
- Serve with an extra spoonful of chili crisp for heat and a sprinkle of Parmesan and parsley.
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