Bak Kwa XO Angel Hair Pasta Recipe
- Daniel
- 1 day ago
- 3 min read
This is one of those recipes that happened because I didn't feel like going grocery shopping. I opened my pantry and fridge, saw a packet of angel hair, a jar of my homemade Bak Kwa Jam, and some XO sauce.
That was pretty much the entire thought process. Instead of making another stir-fry or fried rice, I decided to toss everything together with pasta. Sometimes the best meals come from using what you already have rather than chasing another complicated recipe.
Although pasta is unmistakably Italian, there's nothing stopping it from borrowing flavours from other cuisines. In fact, Hong Kong cafés, or cha chaan teng, have been serving East-meets-West pasta dishes for decades, combining soy sauce, seafood, luncheon meat, black pepper, and other Chinese ingredients with Italian pasta.
This recipe follows that same spirit. The smoky sweetness of bak kwa, the rich umami of XO sauce, and the nutty sharpness of Parmigiano Reggiano come together surprisingly well, creating something that feels both familiar and completely new.
One thing I also love about this recipe is the simplicity. The pasta cooks directly in a measured amount of water, so there's no need for a huge pot of boiling water or complicated sauces.
As the water reduces, the starch released from the pasta naturally creates a silky coating that binds everything together. No cream. No butter. No excessive amounts of cheese. Just a handful of good ingredients doing what they do best. If you've got some leftover bak kwa after Chinese New Year, this is another delicious way to use it.
Ingredients:
(Serve 1)
Equipment:
Skillet / Pan
Directions:
Please visit my “Bak Kwa Jam” page for the recipe.
Please visit my “XO Sauce” page for the recipe.
Cook the Pasta
Place a skillet or sauté pan over medium heat.
Pour in the hot water.
Add the angel hair pasta and season lightly with salt.
As the pasta softens, use a pair of tongs to gently separate the strands so they cook evenly.
Stir occasionally to prevent sticking.
Continue cooking until the pasta is al dente.
By this point, most of the water should have evaporated naturally, leaving just enough starchy liquid to coat the pasta.
If your pan becomes dry before the pasta is cooked, simply add a small splash of hot water.
Cooking the pasta in a measured amount of water means very little is wasted.
The remaining starchy cooking liquid naturally emulsifies with the Bak Kwa Jam, XO sauce, and Parmesan to create a silky sauce without cream.
Finish the Pasta
Once the pasta is al dente and only a little liquid remains, immediately add the garlic, Bak Kwa Jam, and XO sauce.
Toss everything together over the residual heat until the sauces melt into the pasta and coat every strand evenly.
There is no need to cook the garlic for long, as the remaining heat is enough to mellow its sharpness while preserving its aroma.
Remove the pan from the heat.
Grate someParmigiano Reggiano directly over the pasta.
Season with freshly cracked black pepper.
Toss again until the cheese melts into the sauce and forms a glossy coating.
Serve
Transfer the pasta to a serving plate.
Garnish generously with chopped scallions.
Serve immediately while hot.
Pastalicious...
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