Chili Oil Garlic Butter Pasta

Steps

Garlic Confit Butter

1. 1

   Place garlic cloves in a small saucepan and cover with olive oil.

2. 2

   Cook over low heat (oil should just bubble gently, ~90–95 °C (194–203 °F) / 195–205 °F (91–96 °C)) until cloves are soft and golden, about 20–30 minutes.

   Start 30-minute timer
3. 3

   Cool slightly, then drain the cloves and reserve the garlic-infused oil.

4. 4

   Blend the confit garlic with softened butter until smooth. This can be stored in the fridge for up to 2 weeks.

Chili Oil Garlic Butter Pasta

5. 5

   In a large pot of salted boiling water, cook the pasta until just shy of al dente. Reserve ½ cup of the pasta water before draining.

6. 6

   In a pan, heat a portion of the reserved garlic oil over medium-low heat. Add sliced onions and cook slowly, stirring often, until deep golden and sweet (10–15 minutes).

   Start 15-minute timer
7. 7

   Stir in the chili oil. Keep the heat at medium-low and let the spices open up for 30–60 seconds.

   Start 1-minute timer
8. 8

   Drop in 6 tbsp of the prepared garlic confit butter and let it melt fully into the onions. Keep the heat gentle to avoid separating the butter.

9. 9

   Stir in the soy sauce and honey.

10. 10

    Lower the heat to low. Pour in the heavy cream and stir until smooth. Let it simmer gently for 2–3 minutes, ensuring it does not come to a boil.

    Start 3-minute timer
11. 11

    With the heat still on low, sprinkle the grated parmesan directly into the cream sauce. Stir until fully melted and smooth; the sauce should look glossy and slightly thickened.

12. 12

    Add the cooked pasta and a splash of the reserved pasta water. Toss vigorously over low heat until the sauce clings to the noodles. If the sauce is too thick, loosen it with more pasta water.

13. 13

    Stir in fresh parsley and serve with extra chili oil and parmesan if desired.