PASTA WITH BROWN BUTTER AND PARMESAN
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- 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.
- 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 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
BROWN BUTTER LINGUINE
Cook this simple brown butter linguine as a filling meal for one. It costs just 90p per serving and only takes 20 minutes to make - ideal for busy weeknights
Provided by Lulu Grimes
Categories Dinner, Lunch, Pasta, Supper
Time 20m
Number Of Ingredients 5
Steps:
- Cook the pasta in salted boiling water until al dente, then drain, reserving a little of the cooking water.
- Meanwhile, cook a little of the butter in a frying pan until it foams then fry the bread until it is golden brown all over. Tip into a bowl and wipe out the pan. Add the rest of the butter and heat it until it foams and starts to brown. Add the chilli flakes and plenty of black pepper and cook for 1 min.
- Tip the pasta back into the pan along with a splash of the cooking water and the cheese and toss together thoroughly. Sprinkle on the fried bread and toss everything together again.
Nutrition Facts : Calories 574 calories, Fat 28 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
LINGUINE WITH BROWN-BUTTER SAUCE
Categories Herb Pasta Appetizer Kid-Friendly Quick & Easy Yogurt Parmesan Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4 to 6
Number Of Ingredients 6
Steps:
- In a kettle of boiling salted water boil the linguine until it is al dente, reserve 1/2 cup of the cooking water, and drain the linguine well.
- While the linguine is cooking, in a heavy skillet cook the butter over moderate heat, swirling the skillet occasionally, until it is nut-brown in color. In a large bowl whisk together the butter, the parsley, the Parmesan, and the orégano until the mixture is combined well and whisk in the yogurt and salt and pepper to taste. Add the linguine, toss the mixture well, and add enough of the reserved cooking water to thin the sauce to the desired consistency.
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BROWN BUTTER LINGUINE WITH WHITE BEANS AND SPINACH
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- Boil salted water and cook pasta according to package directions, minus one minute prior to al dente. Reserve one cup of pasta water before draining the pasta.
- In a large high-sided skillet at medium heat, add the butter and swirl the pan to allow the butter melt. Decrease to low heat and then stir in the garlic, salt, pepper, and red pepper flakes, until the butter foams, smells nutty, and turns a golden-brown colour *(see first note).
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- Using tongs, gently toss the ingredients until the cheese is melted and the spinach begins to wilt. If necessary, add pasta water, one tablespoon at a time, if sauce seems dry.
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