Chilli Crisp Pasta feat. Fried Shallots
A spicy and creamy pasta dish made with papardelle, chili oil, garlic, and parmesan, finished with crispy fried shallots and fresh cilantro for a bold and comforting flavor experience.
Equipment
- 1 Mixing bowl for tossing pasta
Ingredients
Main ingredients
- 100 g Papardelle pasta for silky texture
- 3-4 tablespoons Pasta water reserved from cooking
- 1 tablespoon Oil neutral or chili oil
- 1 tablespoon Butter for richness
- 1 teaspoon Garlic minced fresh
- 1 tablespoon Light soy sauce
- 1 tablespoon Oyster sauce
- Chili powder to taste
- Fried shallots for topping
- Parmesan grated, for mixing in
- 1 handful Cilantro to garnish
Instructions
Instructions
- Boil salted water and cook papardelle pasta according to package until al dente.
- Before draining, reserve 3-4 tablespoons of pasta water. Drain pasta completely.
- Heat oil and butter in a pan over medium heat. Add minced garlic and stir until fragrant.
- Mix in soy sauce, oyster sauce, and chili powder. Stir well to combine.
- Add drained pasta and reserved water to the pan. Toss until coated and glossy.
- Stir in grated Parmesan until melted. Top with fried shallots and cilantro. Serve hot.
Notes
For extra crunch, add fried shallots just before serving. Adjust chili to taste. Store leftovers without toppings for best results when reheating.