Ingredients
Equipment
Method
- Bring a medium pot of water to a rolling boil and add about 1 tablespoon of salt.
- Add the angel hair pasta to the boiling water, stirring immediately to prevent sticking. Cook until al dente.
- Drain the pasta, reserving about ¾ cup of the cooking water.
- Return the drained pasta to the pot over very low or no heat. Add 1 tablespoon of cold butter and stir continuously to emulsify the butter into a glossy coating.
- Stir in the soy sauce and Kewpie mayonnaise until evenly combined.
- If the pasta seems dry, gradually add small amounts of the reserved pasta water until it is glossy and saucy.
- Add the remaining 2 tablespoons of cold butter and stir vigorously to fully emulsify.
- Sprinkle in the Parmesan cheese and stir once more until creamy and combined.
- Season with salt and pepper to taste. Serve hot, garnished optionally with extra Parmesan or herbs.
Nutrition
Notes
This midnight pasta is creamy, glossy, and indulgent, yet so simple. Perfect for when cravings strike late at night, with minimal ingredients and maximum comfort.
