Start by bringing a large pot of salted water to a rapid boil over high heat. Once boiling, add 8 ounces of spaghetti or linguine, stirring occasionally to prevent sticking. Cook for about 8–10 minutes until al dente.

Before draining the cooked pasta, carefully scoop out about ½ cup of the starchy pasta water and set it aside. Then drain the noodles in a colander.

In a large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 4 cloves of minced garlic and sauté for approximately 1 minute until fragrant.

Stir in 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce (if using), 1 teaspoon of brown sugar, and ¼ teaspoon of black pepper. Let the sauce cook for another 30 seconds.

Add the drained noodles directly into the skillet with the garlic sauce, tossing gently to coat.

Pour in the reserved starchy pasta water gradually, mixing until the sauce reaches your desired consistency.

Once well-coated, remove the skillet from heat and stir in ¼ cup of grated Parmesan cheese. Toss in 2 tablespoons of chopped fresh parsley or chives.

Serve immediately, sprinkling additional Parmesan on top if desired.