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!
When my parents and I fled Cuba in the ‘60s, Castro had confiscated everything we had. We became indigent, and had to make due with almost no money. This is the dish my mom made for us every other night until my folks got back on their feet. (The “other” nights were a mound of fluffy white rice, topped with a runny fried egg, and a pile of fried sweet plantains on the side.) Sometimes there was cheese, sometimes there was no cheese. Either way, it was a filling comfort. And I’m making it tonight (with cheese).
As an Italian, my suggestion is to use Pecorino Romano cheese instead Parmesean. Perfecto!
My Greek relatives always added a sprinkling of cinnamon with the cheese on top.