Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
- Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love