Chili Oil Garlic Butter Pasta

Method9 steps · about 55 min

1. 1

   Step 1: If needed, peel the garlic (2) cloves; the TikTok suggests covering separated cloves with boiling water for 1 minute, draining, then slipping off the skins. Place the peeled garlic cloves in a small saucepan and cover completely with olive oil (120 ml).

   Uses 2 bulbs garlic, cloves peeled · 120 ml olive oil, or enough to cover

2. 2

   Step 2: Cook the garlic in the oil over low heat, with the oil just gently bubbling at about 90–95 °C / 195–95°C, until the cloves are soft and golden. Remove from the heat, cool slightly, then drain the cloves and reserve the garlic-infused oil.

   Cook garlic confit until soft and golden · 30 minUses all the garlic and olive oil

3. 3

   Step 3: Blend the drained confit garlic with the softened butter (113 g) until smooth to make garlic confit butter. Transfer to a jar; it can be stored in the fridge for up to 2 weeks if not using immediately.

   Uses all the drained confit garlic · 113 g softened butter

4. 4

   Step 4: Bring a large pot of well-salted water to a boil. Cook the pasta (200 g) until just shy of al dente, then reserve at least 120 ml pasta water and drain the pasta.

   Pasta cooking time, just shy of al dente · 10 minUses 200 g pasta · salt for the pasta water

5. 5

   Step 5: Heat a drizzle of the reserved garlic oil in a large pan over medium-low heat. Add the thinly sliced onion (1) and cook slowly, stirring often, until deep golden, soft, and sweet.

   Caramelize onions until deep golden · 15 minUses a drizzle of reserved garlic oil · 1 thinly sliced onion

6. 6

   Step 6: Stir the chili oil (30 ml) into the onions over medium-low heat for 30–60 seconds to bloom the spices. Add 85 g garlic confit butter and let it melt fully into the onions, keeping the heat gentle so the butter does not separate.

   Uses 30 ml chili oil · all the caramelized onions · 85 g garlic confit butter

7. 7

   Step 7: Stir in the soy sauce (30 ml) and honey (15 ml). Lower the heat to low, pour in the heavy cream (120 ml), and stir until smooth; simmer gently for 2–3 minutes without boiling. Sprinkle in the grated parmesan (25 g) and stir until melted, glossy, and slightly thickened.

   Uses all the chili onion garlic butter base · 30 ml soy sauce · 15 ml honey · 120 ml heavy cream · 25 g grated parmesan

8. 8

   Step 8: Add the drained pasta to the sauce with a splash of the reserved pasta water. Toss vigorously over low heat until the sauce clings to the noodles, adding more pasta water a little at a time if the sauce is too thick.

   Uses all the drained pasta · all the cream sauce · up to 60 ml reserved pasta water, plus more as needed from the reserved 120 ml

9. 9

   Step 9: Stir in the chopped parsley (15 g). Serve immediately with extra chili oil drizzled on top and more parmesan, if desired.

   Uses 15 g finely chopped parsley · all the finished pasta · extra chili oil for serving · extra parmesan for serving