Pasta With Brown Butter and Parmesan Recipe

By Ali Slagle

Easy
  • Kosher salt
  • 1 pound spaghetti, linguine or other long noodle
  • 8 tablespoons unsalted butter
  • 1 cup freshly grated Parmesan, plus more for serving
  • Freshly ground black pepper
    • 751 calories; 35 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 82 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 26 grams protein; 175 milligrams cholesterol; 415 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.
  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 1/2 cup of the pasta cooking water, then drain the pasta, but don’t shake it fully dry.
  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.
  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 1/2 cup).
  4. Serve with black pepper and more Parmesan on top.