– Spaghetti – Garlic Cloves – Unsalted Butter – Garlic Salt – Hoisin Sauce – Water – Parmigiano Reggiano Cheese
Sauté the garlic for 1-2 minutes. When the garlic is light golden brown add in the hoisin sauce and stir.
Break the spaghetti strands in half and crisscross them in one or two layers. Do not stir from this point on. Add the garlic salt and water.
Cook at High pressure for 5 minutes. Allow a 2-minute natural pressure release and then manually release the rest of the pressure.
Stir the pasta noodles to separate. Top with sesame seeds, green onions and Parmigiana Reggiano cheese if desired.