Fettuccine With Pine Nuts Prosciutto And Brown Butter Recipes

PENNE WITH BROWN BUTTER, ARUGULA, AND PINE NUTS

Steps:

• For the dressing: In a small bowl, whisk together the olive oil, lemon juice, lemon zest, salt, and pepper until smooth. Set aside.
• For the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
• In a high-sided skillet, whisk the butter over medium heat until melted. Simmer until foamy. Continue to cook until the butter has a nutty aroma and turns a caramel color, 3 to 5 minutes. Remove the pan from the heat. Add the pasta, dressing, arugula, tomatoes, Parmesan, pine nuts, and capers. Toss until coated, adding the reserved pasta water, 1 tablespoon at a time to loosen the sauce, if needed. Transfer to a large bowl and serve.

TAGLIATELLE WITH PROSCIUTTO AND BUTTER

Steps:

• Bring a large pot of water to a boil over high heat.
• In a large skillet, melt the butter over medium-high heat until frothy and golden, about 1 minute. Add half the prosciutto in one flat layer. Cook until crisp, 1 to 2 minutes, then transfer cooked prosciutto to a paper towel-lined plate. Repeat with remaining prosciutto, leaving it in the skillet, and remove skillet from heat.
• Season the boiling water lightly with salt. When the salt dissolves, add the tagliatelle and cook until toothsome and slightly undercooked, 2 to 4 minutes or according to package instructions.
• Just before your pasta is ready, return the skillet to the heat and warm over medium. Do not drain the pasta, but use a slotted pasta fork or tongs and transfer the cooked pasta directly to the skillet. Working quickly, add 1/2 cup Parmigiano-Reggiano and about 1/4 cup of the pasta cooking water and swirl vigorously to emulsify, jostling the pan at the same time, and cook just until sauce is silky, about 1 minute.
• Divide the pasta among shallow bowls, sprinkle with pepper and remaining prosciutto and serve immediately, along with more Parmigiano-Reggiano if desired.

FETTUCCINE WITH PINE NUTS, PROSCIUTTO AND BROWN BUTTER

Steps:

• In a saucepan of boiling water cook the fettuccine until it is a la dente and drain well.
• While this is cooking, in a skillet heat the butter over moderately high heat, swirling it until it is golden brown.
• Remove from heat and stir in lemon juice, prosciutto, parsley and the pine nuts.
• In a bowl toss the pasta with the butter sauce and salt and pepper.
• Serve with the lemon wedges.

PASTA WITH BACON, CHEESE, LEMON AND PINE NUTS

Steps:

• Put a large pot of salted water on to boil. Put the cheese, herbs and red pepper flakes on the table. Zest the lemon and put the zest on the table in a small serving bowl. Cut the lemon in half.
• Put bacon in a medium-size heavy pot and turn the heat on low. Cook, turning occasionally, until fat has rendered and bacon is chewy-crisp, about 10 minutes. Lift out bacon pieces and drain on a plate lined with paper towels. Keep warm on top of the stove.
• When the water boils, add pasta, stir well and cover. When the water comes back to the boil, uncover and stir again.
• Put 4 tablespoons butter in a small saucepan and melt it over medium-low heat. When it foams, throw in the pine nuts and cook, shaking the pan, until they turn brown and toasty. Turn off heat and squeeze the lemon into the pan, cupping your hand underneath to catch any pits. Stir and set aside. Transfer bacon to a serving bowl and place on the table.
• As soon as the pasta is tender (it will cook a bit more later on), drain it, reserving a cup of the cooking water. Immediately return the pasta to the pan over low heat. Toss in a chunk of butter. Add a splash of cooking water and a pinch of salt, stir well, cover and let rest 1 minute. Taste and adjust the seasonings until the pasta is completely cooked and tasty (but plain).
• For those who like plain pasta or pasta with just butter and cheese, set aside a good amount in serving bowls. For others, pour the pine nuts and butter into the pasta remaining in the pot, add another splash of cooking water, and toss to combine. Serve from the pot or in a serving bowl, passing the various toppings.

FETTUCCINE WITH PINE NUTS, PROSCIUTTO AND BROWN SUGAR

Steps:

• In a kettle of boiling slated water cook the fettuccine until it is done and drain it. While the fettuccine is cooking in a skillet heat the butter over moderately high heat swirling it until it is golden brown, remove the skillet from the heat and stir in the lemon juice, the prosciutto, the parsley and the pine nuts to hot.

RUFFLED PASTA WITH HERBED RICOTTA AND PINE NUT BROWN BUTTER

Steps:

• Stir together ricotta, Parmigiano-Reggiano, herbs, pepper, and 1/4 teaspoon salt in a large serving bowl.
• Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta cooking water, then drain pasta in a colander.
• While pasta is boiling, heat butter and oil in a deep 12-inch heavy skillet over moderate heat until foam subsides. Add pine nuts and remaining 1/4 teaspoon salt and cook, stirring, until nut and butter mixture is golden brown, about 3 minutes.
• Add drained pasta to pine nut butter along with 1/3 cup of reserved pasta cooking water and stir to coat. Thin ricotta mixture with 1/2 cup more of reserved cooking water, then add pasta and toss to combine. Thin with some of remaining reserved cooking water if necessary. Serve immediately.