Dinner
Brown Butter Parmesan Pasta
Nutty browned butter, Parmesan and a little pasta water coat long noodles.
- Yield
- 4 servings
Serving ideas
Serve with freshly ground pepper and more Parmesan.
Ingredients
See the ingredient checklist
- kosher salt, for the pasta water
- 1 lb spaghetti, linguine or other long pasta
- 8 tbsp unsalted butter
- 1 cup grated Parmesan, plus more to serve
- freshly ground black pepper, to taste
Before you cook
A light-colored skillet makes it easier to see when the butter turns golden.
How to make Brown Butter Parmesan Pasta
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Cook the pasta in salted water until al dente. Reserve 1/2 cup of the cooking water and drain.
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Melt the butter in a skillet over medium heat, swirling until the foam subsides and the milk solids are golden, about 3 to 4 minutes. Take the skillet off the heat immediately.
-
Toss the pasta with the brown butter and stir in the Parmesan. Add the reserved water a tablespoon at a time until the sauce coats the noodles.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Brown Butter Parmesan Pasta
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Instructions
- Cook the pasta in salted water until al dente. Reserve 1/2 cup of the cooking water and drain.
- Melt the butter in a skillet over medium heat, swirling until the foam subsides and the milk solids are golden, about 3 to 4 minutes. Take the skillet off the heat immediately.
- Toss the pasta with the brown butter and stir in the Parmesan. Add the reserved water a tablespoon at a time until the sauce coats the noodles.