ID: 84778b59...
This is a classic San Francisco Vietnamese-American fusion dish, famous for its intense garlic flavor and rich, savory, umami-packed sauce. Using simple ingredients like butter, garlic, fish sauce, and cheese, this recipe creates a creamy, emulsified sauce that coats spaghetti perfectly. It's incredibly quick to make and can be enjoyed on its own or as a side dish.
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Cook spaghetti in a minimal amount of unsalted water until almost al dente. → Pound smashed garlic with salt into a paste. → Gently cook the garlic paste in melted butter, then add soy sauce, fish sauce, and oyster sauce. → Transfer the cooked pasta and some pasta water to the sauce. → Add grated cheese and scallions, then toss vigorously until a creamy, emulsified sauce forms. Garnish and serve.
Cook spaghetti in a minimal amount of unsalted water until almost al dente. → Pound smashed garlic with salt into a paste. → Gently cook the garlic paste in melted butter, then add soy sauce, fish sauce, and oyster sauce. → Transfer the cooked pasta and some pasta water to the sauce. → Add grated cheese and scallions, then toss vigorously until a creamy, emulsified sauce forms. Garnish and serve.
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Do not salt the pasta water. The sauce contains salty ingredients like soy sauce, fish sauce, and oyster sauce, which provide enough salinity.
Using a mortar and pestle to create a garlic paste releases more flavor than simply mincing the garlic.
The starchy pasta water is crucial for creating a creamy, emulsified sauce. Don't discard it.
The final sauce in the pan should be slightly looser than you'd like, as it will tighten up on the plate as it cools slightly.
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