Brown Butter and Soy "Infinite Sauce" Makes Spaghetti Infinitely Better

Pasta transformed into a bowl of amazing, thanks to brown butter and soy sauce.

Published Oct. 29, 2021.

Last week, Infinite Sauce made its grand debut. As promised I’ve started exploring different ways of incorporating this brown butter soy deliciousness into your lives.

The first recipe I came up with? I think it’s a 10 out of 10. Think of this as an elevated childhood comfort with the ultimate crunch.

I call it Infinite Spaghetti (aka an actual match made in heaven). 

Sign up for the Notes from the Test Kitchen newsletter

Our favorite tips and recipes, enjoyed by 2 million+ subscribers!

This dish is both satisfying and simple. We start with Infinite Sauce—brown butter, soy sauce, lemon—as the basis of a creamy spaghetti. We add Parmesan, fresh chives, and panko. For this, we “toasted” the panko in the microwave, and believe it or not, it achieved that crispy crunchiness I desired. And what’s better? We tossed the panko in Infinite Sauce. What you’re left with are toasty, crispy brown butter bits—like an intensely flavored umami sprinkle you’re sure to be heavy handed with.

The spaghetti method mimics Cook’s Country’s Fettuccine with Butter and Cheese. Fair warning: after adding your reserved pasta cooking water with the Parmesan and Infinite Sauce, the dish will appear watery. Have no fear. After a few minutes of vigorous stirring, the sauce comes together and emulsifies into a creamy (without any cream) pot of yum. We also wanted a pop of freshness and fresh chives really fit the bill; their subtle onion flavors pulled the whole thing together. This dish is a home run.

My belly might be full, but I’m hungry for more ways to use this outrageous Infinite Sauce. More recipes to come!

Infinite Spaghetti

Serves 4 to 6

  • ½ cup panko bread crumbs
  • 1 recipe Infinite Sauce, melted, divided
  • 1 pound spaghetti
  • 1 tablespoon plus ½ teaspoon table salt, divided
  • 1 teaspoon pepper
  • 4 ounces Parmesan cheese, grated (2 cups), plus extra for serving
  • 3 tablespoons minced fresh chives, divided

1. Toss panko with 1 tablespoon Infinite Sauce in bowl and microwave, stirring occasionally, until golden brown, 1 to 2 minutes. Set aside.

2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.

3. Add remaining ½ teaspoon salt, pepper, Parmesan, remaining Infinite Sauce, reserved cooking water, and 2 tablespoons chives to pot with spaghetti. Set pot over low heat and, using tongs, toss and stir vigorously to thoroughly combine, about 1 minute. Remove pot from heat, cover, and let pasta sit for 1 minute.

4. Toss pasta vigorously once more so sauce thoroughly coats pasta and any cheese clumps are emulsified into sauce, about 30 seconds. (Mixture may look wet at this point, but pasta will absorb excess moisture as it cools slightly.) Season with salt to taste. Sprinkle with remaining 1 tablespoon chives and serve, passing Infinite bread crumbs and extra Parmesan. 

This is a members' feature.