- serves 3 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 300 g spaghetti
- 125 g cold butter, chopped
- 1½ tbsp patis (Filipino fish sauce), or to taste
- sea salt and black pepper, to taste
To serve
- crispy chilli oil
- pork crackling (chicharron), finely chopped
- chilli flakes
Instructions
- Bring a large pot of water to the boil over high heat and salt generously. Add the pasta and cook, stirring occasionally for about 8 minutes or until al dente.
- Drain the pasta, then return to the pan. Stir in the butter, a little at a time until melted and creamy. Add the fish sauce until well combined, then adjust the seasoning to taste.
- Transfer the pasta to serving bowls, top with a drizzle of crispy chilli oil, chopped pork crackling and a sprinkling of chilli flakes.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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