XO Sauce and Egg Yolk Spaghetti
This is an incredibly simple and quick meal, perfect for trying out some XO sauce and for adventurous food lovers who enjoy bold, umami-forward flavours. XO sauce is a Hong Kong-style spicy condiment, packed with dried seafood like scallops and shrimp, all in a rich, complex chili oil. You can find XO sauce at your local Chinese supermarket – my personal favorite is from Two hot asians. Trust me, it’s worth trying!
This dish is best served immediately while the yolk is still glossy, and the sauce clings to every strand of spaghetti.
Ingredients
- 6 cloves of garlic thinly sliced
- 2 tbsp XO sauce
- 250g spaghetti (cooked in UNSALTED water)
- 50 g parmesan
- 1 tbsp soy sauce
- 2 egg yolks
- salt to taste
Step 1
Bring a pot of unsalted water to a boil and cook 250g of spaghetti according to package instructions until al dente. Drain and set aside.
Step 2
In a large pan, heat a bit of oil over medium heat. Add the thinly sliced garlic cloves and cook until golden and crispy. Be careful not to burn them. Add 2 tablespoons of XO sauce and stir for a minute to release its flavors.
Step 3
Add the cooked spaghetti to the pan, tossing it in the garlic and XO sauce mixture until everything is well coated. Add 1 tablespoon of soy sauce and toss again.
Step 4
Remove the pan from the heat and stir in 50g of grated parmesan cheese, mixing until the spaghetti is evenly coated with the cheese. Add a pinch of salt if needed, adjusting to taste.
Step 5
Divide the spaghetti into two bowls. Gently place one raw egg yolk on top of each serving. If you're concerned about using raw egg yolks, you can either use a fried egg or marinate the yolks in a 50:50 soy sauce and water mixture to gently cure them before serving.
Step 6
Garnish with extra parmesan, crispy garlic, or a drizzle of XO sauce, if desired. Mix the egg yolk into the hot pasta before eating for a creamy texture. Enjoy!
