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.
Time 30m Yield 4-5 serving(s) Number Of Ingredients 5 Steps:
Saute the bacon until browned. Drain. Cook the spaghetti in plenty of boiling salted water. Drain, reserving 1/4 cup cooking liquid. Melt butter in the past acooking pan. Add the pasta,.
Time 10m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Cook spaghetti in plenty of boiling salted water until al dente, 7-10 minutes. Melt butter in a small skillet. Toss spaghetti with melted butter, cheese and parsley. Serve hot.
Time 20m Yield 4 servings Number Of Ingredients 5 Steps:
Bring a large pot of water to a boil; salt it. Cook pasta until it is tender, but not quite done. Meanwhile, place butter in a skillet or saucepan large enough to hold the cooked pasta; turn heat to medium, and add sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum. When the pasta is just about done, scoop out a cup of the cooking water. Drain the pasta. Immediately add it to the butter-sage mixture, and raise heat to medium. Add 3/4 cup of the water, and stir; the mixture will be loose and a little soupy. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done. Stir in cheese; the sauce will become creamy. Thin it with a little more water if necessary. Season liberally with pepper and salt to taste, and serve immediately, passing more cheese at the table if you like.
More about “brown butter parmesan spaghetti recipes”
Yield 4 servings Number Of Ingredients 6 Steps:
Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce). Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5-7 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside. Just before pasta is al dente, scoop out 2 cups pasta cooking liquid. Add 1½ cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy. Drain pasta and add to sauce. Cook, stirring often and adding 1 oz. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1-2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools). Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more. Serve pasta topped with reserved lemon rounds and more Parmesan.
