Ttukdak Hyung's Butter Garlic Egg Pasta

Name: Ttukdak Hyung's Butter Garlic Egg Pasta
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Pasta noodles for 1 serving; Olive oil, as needed; 1 pat of butter; 1 tablespoon minced garlic; Crushed red pepper, to taste; 3 eggs; Parmigiano-Reggiano cheese, as needed; Black pepper, to taste; Seasoned salt or soy sauce, a little (for final seasoning adjustment)

A unique cacio e pepe-style oil pasta where savory garlic butter egg oil coats boiled pasta noodles, generously tossed with Parmigiano-Reggiano cheese and whole black pepper.

15 min Difficulty Easy Noodles & bunsik

Main ingredients

Pasta noodlesEggsButterGarlicCheeseOlive oil

Ingredients needed 1 servings

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Pasta noodles Eggs Butter Garlic Cheese Olive oil

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Pasta noodles for 1 serving

Olive oil, as needed

1 pat of butter

1 tablespoon minced garlic

Crushed red pepper, to taste

3 eggs

Parmigiano-Reggiano cheese, as needed

Black pepper, to taste

Seasoned salt or soy sauce, a little (for final seasoning adjustment)

Recipe

Bring a pot of water with salt to a boil and cook the pasta according to package directions. Drain and set aside.
In a pan, heat olive oil and a pat of butter over very low heat. Add 1 tablespoon of minced garlic and gently sauté until fragrant, taking care not to burn.
Once the garlic aroma is released, sprinkle crushed red pepper for a hint of spice, then carefully crack 3 eggs directly into the pan.
Over the lowest heat, cook until the egg whites are half-set and pudding-like in texture. Then add the cooked pasta to the pan.
Grate a generous amount of Parmigiano-Reggiano cheese over the pasta, and grind black pepper liberally. Turn off the heat (or reduce to very low) and quickly toss the pasta with the sauce until creamy and well combined.
Taste and adjust seasoning with a tiny bit of seasoned salt or soy sauce if needed. Serve immediately.

Cook the pasta. In a pan, sauté olive oil, butter, minced garlic, and crushed red pepper over low heat to create a sauce base.
Crack 3 eggs into the pan and cook over very low heat until the whites are just set and pudding-like.
Add the cooked pasta, grated cheese, and black pepper. Toss vigorously until the egg oil sauce coats the noodles thick and creamy.

Cooking tips

When tossing the cheese and pasta with the egg oil, if the pan is too hot the soft-boiled egg sauce will turn into scrambled eggs and become tough. The key to a moist and creamy sauce is to turn off the heat or use residual heat while quickly stirring and tossing.
Parmigiano-Reggiano cheese already contains a significant amount of salt, so do not add too much salt at the beginning. After mixing the cheese evenly, taste and adjust the seasoning to avoid over-salting.

Recommended for

Those who love the rich, creamy flavor of carbonara or cacio e pepe style with eggs, cheese, and pepper.
Those who want to make an exotic yet elegant oil pasta at home using basic ingredients like eggs, butter, and cheese for savory umami.

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