Midnight Pasta Recipe
This midnight pasta recipe is exactly what you'll want when it's late at night and maybe you've had a bit too much to drink. No chopping, 5 ingredients, so good!
Print
Pin
Servings: 2 people
Calories: 401kcal
Equipment
- 1 Medium-sized pot
- 1 Strainer
- 1 Wooden Spoon or Rubber Spatula
Ingredients
- 4 oz Angel hair pasta
- 1 tablespoon Soy Sauce
- 3 tablespoon Salted butter cold, sliced into thirds
- ½ tablespoon Kewpie mayonnaise
- 1-2 tablespoon Parmesan cheese grated
- Salt to taste
- Pepper to taste
Instructions
- Bring a medium to large pot of water to a rolling boil with a large amount of salt added to the water (around 1 tablespoon).
- Add in the angel hair pasta, stirring immediately to prevent clumping and to encourage even cooking.
- Once cooked to al dente, drain the pasta, but reserve about ¾ cup of pasta water.
- Add the drained pasta back into the pot, over low or no heat.
- Toss in 1 tablespoon of cold butter and stir vigorously (but not so vigorously that it breaks all the noodles) to allow the butter to emulsify as it melts.
- Add in the soy sauce and kewpie mayo. Stir.
- If the pasta feels dry or difficult to stir, add a small amount of pasta water. The pasta should continuously be saucy and glossy.
- Add the next 2 tablespoons of cold butter and stir vigorously again until emulsified.
- Once the butter has melted/emulsified, sprinkle in the parmesan cheese and stir once more to combine.
- Again, if the pasta is not saucy and glossy, add a bit more pasta water and stir until it is the desired sauciness.
- Add salt and pepper to taste.
- Serve hot.
- Optional, garnish with herbs and more parmesan cheese.
Notes
- Emulsifying the butter is important in this recipe. When you just melt butter, the fat and the milk solids separate. When emulsifying, it basically keeps the fat and milk solids suspended in each other even when melted, so it creates a creamier texture that is less oily. Stirring cold butter continuously while it melts is how to create the emulsification.
- If you're gluten-free, use your favorite GF pasta and tamari instead of soy sauce.
- I highly recommend using kewpie mayonnaise, as it is the BEST tasting mayo on the market. If you can access it, I do not recommend substituting. Vegan kewpie mayo is available, though hard to find.
Nutrition
Calories: 401kcal | Carbohydrates: 43g | Protein: 9g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 707mg | Potassium: 156mg | Fiber: 2g | Sugar: 2g | Vitamin A: 549IU | Calcium: 41mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @LegallyHealthyBlonde or tag #LegallyHealthyBlonde!