Creamy Kimchi Spaghetti with Egg & Butter

1.Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente, about 8-9 minutes. Reserve 1/4 cup of pasta water, then drain the pasta and set aside.

2.While the pasta cooks, bring a small pot of water to a gentle boil. Carefully add the egg and cook for exactly 6 minutes for a soft-boiled center. Remove the egg and place it in an ice bath to stop cooking. Once cooled, peel and set aside.

3.In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.

4.Add the chopped kimchi to the skillet and cook for 2-3 minutes, stirring occasionally, until heated through and slightly caramelized. If using, stir in the soy sauce for extra depth.

5.Reduce heat to low and add the butter to the skillet, stirring until melted and combined with the kimchi.

6.Add the cooked spaghetti to the skillet along with reserved pasta water. Toss well to coat the pasta in the buttery kimchi sauce.

7.Sprinkle in the shredded mozzarella and grated Parmesan cheese. Toss continuously until the cheese melts into a creamy sauce that clings to the spaghetti. Season with salt and freshly ground black pepper to taste.

8.Divide the creamy kimchi spaghetti between two plates. Carefully place the soft-boiled egg on top of each serving, slicing the egg slightly to allow the yolk to ooze over the pasta.

9.Garnish with chopped green onions for a fresh, vibrant finish. Serve immediately while warm.