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Melt the butter in a wok or large saucepan over medium heat. Add the garlic and cook, stirring, until fragrant but not browned, about 2 minutes. Add the oyster sauce, soy sauce and fish sauce and stir to combine. Remove from the heat.
Meanwhile, add water to a depth of 1½ inches to a large skillet or sauté pan and bring to a boil over high heat. (Alternatively, heat up just enough water to cover the spaghetti in a large Dutch oven or saucepan.) Add the pasta, stir a few times to make sure it's not clumping, and cook, stirring occasionally, until just shy of al dente, about 2 minutes short of the recommended cook time on the package.
Using tongs, transfer the cooked pasta to the garlic sauce along with whatever water clings to it. (Reserve the remaining cooking water.)
Return the wok or large saucepan to high heat, add the cheese and stir and toss vigorously with a wooden spatula or spoon until the sauce is creamy and comes together, about 30 seconds. If the sauce looks too watery, continue to reduce it over high heat. If it looks greasy, splash some cooking water into it and let it come together again. Stir in the scallions (if using) and serve immediately.