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–+ servings

Lazy Garlic Butter Noodles

Spaghetti tossed in a nutty brown butter and soy sauce, topped with ribboned scallions.
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2 servings

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Equipment

Ingredients

Noodles

Sauce

To Finish

  • 4 Scallions ribboned
  • 1 tbsp Butter extra knob, cold, for finishing

Instructions

Scallions

  • Trim scallions and cut into 3-inch segments. Slice each segment lengthwise into very thin strips. Place in a bowl of ice water and let sit while you cook. They'll curl into ribbons naturally.

Pasta

  • Boil spaghetti in well-salted water until 1 minute shy of al dente. Reserve 1/2 cup pasta water before draining.

Brown Butter

  • In a wide skillet over medium heat, melt butter. Continue cooking, swirling occasionally, until the butter turns amber and smells nutty, about 3-4 minutes. The milk solids at the bottom should be golden brown, not black.

Sauce

  • Add garlic to the brown butter. Reduce heat to medium-low and cook slowly, about 30 seconds. Add soy sauce, mirin, and chili flakes to the pan. It'll sizzle hard. Add 1/4 cup reserved pasta water and stir to combine.

Finish Pasta

  • Add spaghetti directly to the pan. Toss vigorously over medium heat until the sauce emulsifies and coats every strand, 1-2 minutes. Add parmesan and toss again. Add more pasta water if it tightens too fast. Finish with a knob of cold butter and toss until glossy.

Plate

  • Twirl spaghetti into a high mound. Drain scallion ribbons and shake off water. Pile them loosely over the noodles so the curls show.

Notes

  • Watch the brown butter closely. It goes from golden to burnt in seconds. Pull it off heat the moment it smells nutty.
  • The ice water is what makes the scallions curl. Don't skip it and give them at least 5 minutes to do their thing.
  • Reserved pasta water is the emulsifier here. Keep it close and use it aggressively if the sauce looks greasy or tight.