3-Ingredient Brown Butter Pasta
This elegant and minimalist pasta dish relies on the transformative power of brown butter to create a rich, nutty, and sophisticated flavor profile. By utilizing the Maillard reaction to caramelize the butter solids, you achieve a restaurant-quality sauce that perfectly coats your favorite pasta. Finished with fresh parmesan and a touch of black pepper, this quick meal is the perfect solution for busy weeknights when you desire a gourmet experience with zero fuss.
- Prep Time: 2
- Cook Time: 10
- Total Time: 12
- Yield: 2 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
12 oz spaghetti or linguine
4 tbsp unsalted high-fat European-style butter
1/4 cup freshly grated Parmesan cheese
1/4 tsp freshly cracked black pepper
Salt for pasta water
Instructions
Bring a large pot of heavily salted water to a rolling boil.
Add the pasta and cook until slightly shy of al dente.
Reserve 1 cup of starchy pasta water and drain the remainder.
Place a large skillet over medium heat and melt the butter.
Swirl the pan continuously until the butter foams and develops amber-colored toasted solids.
Remove skillet from heat immediately once the butter smells nutty.
Toss the drained pasta into the skillet with the brown butter.
Add 2 tablespoons of reserved pasta water and the parmesan cheese.
Toss vigorously to create a silky emulsion, adding more pasta water if needed for consistency.
Season with freshly cracked black pepper and serve immediately.
Notes
Ensure the butter is high-fat European style to get the best browning results. Watch the butter closely during the browning process, as it can go from toasted to burnt very quickly. Use freshly grated parmesan rather than pre-grated for a smoother, creamier sauce texture.
Find it online: https://albertrecipes.com/3-ingredient-brown-butter-pasta-2/