Pasta With Brown Butter and Parmesan
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt
- 1pound spaghetti, linguine or other long noodle
- 8tablespoons unsalted butter
- 1cup freshly grated Parmesan, plus more for serving
- Freshly ground black pepper
Nutritional analysis per serving (4 servings)
786 calories; 37 grams fat; 21 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 82 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 30 grams protein; 466 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ½ cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.
- Step 2
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.
- Step 3
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 ½ cup).
- Step 4
Serve with black pepper and more Parmesan on top.
Private Notes
Comments
What is this seasoning salt with olives and rosemary - brand? source? Sounds amazing! Thanks!
I found this recipe to be highly addictive. It was easy to make, and I'm sure it will continue to undermine my intention to lose some weight. I have an excellent seasoning salt from Italy that contains olives and rosemary and is packaged in a grinder. It gave this dish great flavor. Next time I make it I will include the garlic.
Wilt some spinach into this or a little bit of steamed broccoli rabe - divine!
My kids couldn't get enough of this pasta! Tasted great with broccoli on the side.
This was a favorite dish of my childhood! My mother claimed that "noodles and brownbutter" was the only dish she knew how to make when my parents married, though cooking became a passion for both of them. I made it a lot when I first moved out on my own (though I don't remember the trick of adding the pasta water back). Now that I have only an electric stove - tricky to control heat - I have been afraid to try browning butter. Just thinking about eating it makes me happy, though!
My YiaYia and my mom made a dish similar to this - we called it "Greek Spaghetti". Brown the butter with minced garlic (take it off the heat the moment the garlic starts to brown). Then layer cooked spaghetti and grated parmesan in a glass pie pan, and pour the brown butter/garlic on top. Then in to a hot oven for 10 minutes or so - the whole thing sets and you cut wedges and serve. Think I was in my teens before I ever ate "Red Spaghetti"