For the Secret Sauce
- 2 tbsp of soy sauce
- 1 teaspoon oyster sauce
- 1 tsp Worcestershire sauce
- 2 tablespoons fish sauce
- 14 tsp sesame oil
- 1 tsp cayenne pepper
For the Noodles
- 8 minced garlic cloves
- 4 tbsp unsweetened butter
- 14 cup Parmigiano-Reggiano cheese, finely grated
- 1 tablespoon green onion, chopped, or to taste
- 6 oz. spaghetti
- 1 teaspoon red pepper flakes
For the secret sauce, combine soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper in a small bowl.
Keep the secret sauce close to the stove. Place the garlic, butter, Parmesan cheese, and green onion in separate bowls that are easily accessible.
In a skillet over medium heat, melt the butter. Cook and stir for 1 minute, or until garlic is fragrant. Turn off the heat and quickly stir in the secret sauce.
A large pot of lightly salted water should be brought to a boil. Cook the spaghetti in boiling water, stirring occasionally, for 12 minutes, or until tender but slightly firm to the bite.
Using tongs, transfer the spaghetti into the sauce, bringing some of the cooking water with it. Toss until evenly coated, then stir in the Parmesan cheese. If the noodles are too dry, add more pasta water.
Plate the noodles. Serve with red pepper flakes and green onions as garnish.