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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.
Notes
A light-colored skillet makes it easier to see when the butter turns golden.
Adapted from Ali Slagle, NYT Cooking.
