Brown Butter Pasta Recipes

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MIZITHRA BROWNED BUTTER PASTA



Mizithra Browned Butter Pasta image

The mizithra cheese adds a unique taste to this yummy dish!

Provided by Donna

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 3

1 pound spaghetti
1 cup butter
¾ pound Mizithra cheese

Steps:

  • Cook pasta in large pot of salted, boiling water until al dente. Drain.
  • When pasta is almost done, start slowly melting butter over medium heat until golden. Skim butter solids off top. Toss pasta with butter. Sprinkle with cheese to taste.

Nutrition Facts : Calories 593.8 calories, Carbohydrate 103.8 g, Cholesterol 98.5 mg, Fat 32.9 g, Fiber 4.8 g, Protein 15.1 g, SaturatedFat 19.2 g, Sodium 1425.7 mg, Sugar 9 g

PASTA WITH BROWN BUTTER AND PARMESAN



Pasta With Brown Butter and Parmesan image

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

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

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 PASTA



Brown Butter Pasta image

This came from a vegetarian friend and very easy and flavorable. Makes a great side dish. Enjoy.......

Provided by waynejohn1234

Categories     Brunch

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup salted butter
1/4 teaspoon nutmeg, grated
1/8 teaspoon turmeric
3 ounces aged gouda cheese, cut into small chunks
1/2 cup coarse unseasoned breadcrumbs (panko are good)
1/4 cup pine nuts
12 ounces fresh fettuccine pasta

Steps:

  • Bring large pot of lightly salted water to a boil.
  • While water heats, over med. heat combine butter, nutmeg and tumeric.
  • Heat, stirring frequently, until butter has melted and browned slightly (8 mins.).
  • Meanwhile, in food processor grate cheese
  • Add breadcrumbs and pine nuts and pulse several times until mixture resembles coarse sand. Set aside.
  • Add pasta to boiling water and cook according to package directions.
  • Drain and return to pot.
  • Pour butter mixture over pasta and toss to coat.
  • Transfer to serving bowl and sprinkle breadcrumb mixture over top.

Nutrition Facts : Calories 542.9, Fat 25.9, SaturatedFat 11.9, Cholesterol 119.2, Sodium 377.9, Carbohydrate 59.8, Fiber 1, Sugar 1.7, Protein 18.4

EASY FRESH PASTA WITH SAGE BROWNED BUTTER



Easy Fresh Pasta with Sage Browned Butter image

This sauce sings, despite its simplicity. I love to experience flavor purity in excellent, if easy, food. It's all about the supporting cast -- butter, nutmeg, and balsamic -- working harmoniously to let the sage take center stage in the least diva-driven way.

Provided by Linda Miller Nicholson

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 10

Kosher salt
1 1/8 cups "00" pasta flour, plus more as needed and for rolling out the dough
2 large eggs
1 tablespoon semolina flour, plus more for dusting the pasta before boiling
3 tablespoons butter
7 fresh sage leaves, chopped into chiffonade
1/8 teaspoon freshly grated nutmeg
2 teaspoons balsamic vinegar
1/2 cup hot, starchy pasta water (important -- see Cook's Note)
1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for topping plates of pasta

Steps:

  • For the fresh tagliatelle: Bring a medium stockpot of salted water to a boil.
  • Combine the pasta flour and eggs in a food processor or the bowl of a standing mixer fitted with a paddle attachment and mix on low speed until a ball of dough forms. Continue to knead for 3 minutes, either by hand or in the mixer, so that the dough develops elasticity and silkiness. Dust the ball of dough with "00" pasta flour, seal it in plastic wrap and let it rest at room temperature for 30 minutes before rolling it out, if time allows (see Cook's Note). Alternatively, you can let the dough rest for up to 24 hours in the refrigerator. The color sometimes fades after that, although the dough is still usable for up to 3 days.
  • For sheeting and cutting by hand, use a rolling pin to flatten the pasta sheet into an oval about 1/16-inch thick. Flour it generously with "00" pasta flour and roll it into a cylindrical tube from short end to short end. Use a chef's knife to cut the cylinder into 3/8-inch strips. Unroll and separate the strips into strands of tagliatelle.
  • For sheeting with a pasta machine, sheet the pasta to about 1/16-inch thick, and cut into strips about 3/8-inch wide. On a pasta machine, this is about the third-thinnest setting on the sheeter and utilizes the tagliatelle cutter.
  • If time allows, hang the pasta at room temperature for 30 minutes or until it feels leathery. If cooking immediately, generously dust the tagliatelle with plenty of semolina flour to prevent it from becoming gummy.
  • Add the pasta and 1 tablespoon semolina flour to the large pot of boiling water and cook for 2 minutes.
  • For the sage browned butter: Melt the butter over medium heat in a large saute pan. Continue cooking the butter until it turns a light golden brown, keeping a vigilant eye on it. Add the sage and continue cooking until the butter turns medium golden brown and smells nutty, about 2 minutes more. Remove the pan from the heat for 1 minute.
  • Add the nutmeg and vinegar and return the pan to medium-high heat, stirring to combine. Immediately add the pasta water and Parmigiano and whisk until the cheese disappears and the sauce starts to thicken, about 1 to 2 minutes.
  • Drain the pasta, toss the sauce with the pasta and serve immediately, topping each plate with additional cheese, if desired.

PASTA WITH BROWN BUTTER, WHOLE LEMON, AND PARMESAN



Pasta With Brown Butter, Whole Lemon, and Parmesan image

Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays nicely with the pasta, butter, and Parmesan.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Lunch     Pasta     Lemon     Butter     Parmesan     Pepper     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly     Quick & Easy

Yield 4 servings

Number Of Ingredients 6

1 lb. short tube pasta (such as paccheri or rigatoni)
Kosher salt
8 Tbsp. (1 stick) unsalted butter, cut into pieces, divided
1 small regular lemon or Meyer lemon, very thinly sliced into rounds, seeds removed
1 oz. Parmesan, finely grated, plus more for serving
Freshly ground black pepper

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.

BROWN BUTTER PASTA



Brown Butter Pasta image

Despite the simplicity of the combination, it's an Italian classic that can pack killer flavor with little effort. The key is to use only the very best, very freshest ingredients. And of course there are all sorts of avenues for improvisation. Different varieties of pasta are obvious. But the oil also could be swapped out. Walnut oil would have a pleasantly rich, nutty flavor. Peanut oil (and maybe a hit of hot sauce) would offer an Asian accent. Gourmet salts, including those blended with herbs, would be nice. A coarse grain or flaked salt added just at the table would offer a satisfying crunch. In this riff on that classic, the salt is provided by the cheese. The olive oil gives way to browned butter, which is rich and smooth. And the peppery bite comes from the unorthodox but wonderfully savory combination of nutmeg and turmeric.

Provided by CookingONTheSide

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup salted butter
1/8 teaspoon nutmeg
1/8 teaspoon turmeric
3 ounces aged gouda cheese, cut into small chunks
1/2 cup coarse unseasoned bread crumbs (such as panko)
1/4 cup pine nuts
12 ounces fresh fettuccine

Steps:

  • Bring a large saucepan of lightly salted water to a boil.
  • While the water heats, in a small saucepan over medium-low heat, combine the butter, nutmeg and turmeric.
  • Heat, stirring frequently, until the butter has melted and browned slightly, about 8 to 10 minutes.
  • Meanwhile, use a food processor to finely grate the cheese.
  • Add the bread crumbs and pine nuts, then pulse several times, or until the mixture resembles coarse sand.
  • Set aside.
  • Once the water has boiled, add the pasta and cook according to package directions.
  • Drain and return to the pot.
  • Pour the butter mixture over the pasta and toss to coat.
  • Transfer the pasta, along with any butter in the pan, to a large serving bowl. Sprinkle the bread crumb mixture over the pasta.

Nutrition Facts : Calories 533.9, Fat 25.8, SaturatedFat 11.9, Cholesterol 117, Sodium 377.1, Carbohydrate 58.1, Fiber 0.9, Sugar 1.6, Protein 18

BROWN BUTTER PARMESAN SPAGHETTI



Brown Butter Parmesan Spaghetti image

Nutty brown butter, grated Parmesan cheese, and pasta water mingle with al dente spaghetti to create pure magic. Best of all, this dish is ready in a matter of minutes.

Provided by Kare for Kitchen Treaty

Categories     Main Course

Time 20m

Number Of Ingredients 9

4 tablespoons butter (I use unsalted, but salted is also fine)
1/2 pound 8 ounces spaghetti noodles
1/4 cup pasta water + more if necessary (don't throw it out!)
1/3 cup grated Parmesan cheese (+ more for topping if desired)
Freshly ground black pepper
Recommended (but optional toppings for a little variation: fresh chopped basil, cooked chopped bacon, halved cherry tomatoes)
Fresh chopped basil
Cooked chopped bacon (for the meat-eaters)
Halved cherry tomatoes

Steps:

  • In a small, thick-bottomed pan over medium-low heat, melt the butter. Continue cooking the butter over medium heat, whisking frequently, until the foam subsides and the butter begins to turn brown and smell nutty, about 10 minutes. Remove from heat immediately and set aside. Note: It is really easy to burn brown butter, so watch it carefully. It turns brown really fast (and can also burn really fast!)
  • Meanwhile, set a large pot of water to boil. Cook the pasta to al dente per package instructions.
  • Using tongs, lift the cooked spaghetti noodles out of the water and place in a large pasta bowl. You can drain the noodles in a colander, too, but remember to reserve some of the pasta water! It's crucial for this recipe.
  • Pour the browned butter and 1/4 cup of the pasta water over the noodles. Sprinkle with Parmesan and add a few turns of freshly ground black pepper. Using the tongs, toss well until all ingredients are incorporated and have mixed to coat the noodles with an almost creamy sauce. Add more pasta water - a couple of tablespoons at a time - if necessary to achieve this.
  • Top with additional Parmesan cheese if desired. Serve immediately. Top individual portions with basil, bacon, or cherry tomatoes, if desired.

Nutrition Facts : Calories 347 kcal, Sugar 2 g, Sodium 231 mg, Fat 15 g, SaturatedFat 9 g, Carbohydrate 43 g, Fiber 2 g, Protein 11 g, Cholesterol 37 mg, ServingSize 1 serving

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BROWN BUTTER PASTA WITH SPINACH AND GOAT CHEESE
2020-05-04 Once the garlic has browned slightly, add the spinach, salt, and ground black pepper. Toss the spinach in the butter until wilted. Add the cooked pasta into the skillet and toss well with the butter and spinach mixture. Once the pasta is …
From lordbyronskitchen.com
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PASTA WITH SPINACH, MUSHROOMS, AND BROWN BUTTER RECIPE
2021-02-04 Finish the pasta: Add the drained pasta to the skillet with the mushrooms and toss over medium-high heat. Stir in half the spinach and 1/4 cup of the pasta water into the pasta and cook until the spinach begins to wilt. Add the remaining spinach, and stir until all the spinach wilts. If the pasta seems dry, stir in 1 to 2 tablespoons of the ...
From simplyrecipes.com
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com
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BROWNED GARLIC BUTTER PASTA - KITCHEN CENTS
2019-02-28 Drain well. While pasta is cooking, in a large skillet add butter and heat over medium heat. When butter begins to turn light brown (this only takes a few minutes), add garlic and red chili flakes. Cook for 1 to 2 minutes. Add penne pasta and toss. Add tomatoes and basil. Salt and pepper to taste.
From kitchencents.com
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Top Asked Questions

How do you Cook Pasta in a brown butter sauce?
Once the pasta is 2 minutes shy of al dente, use a strainer to transfer the pasta directly to the brown butter sauce. Then toss it with the sauce, stirring gently and constantly, until the pasta is al dente and the sauce is thick and glossy and coats the pasta evenly.
How to Cook Pasta in a pan with butter?
1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain. 2. Melt 4 tablespoons butter in a large skillet over medium heat.
What is in brown butter pasta?
Please see disclosure policy here. Brown Butter Pasta is so decadent and flavorful that you will be surprised how easy it is to pull together. The combination of garlic, spinach, tomato, hazelnuts and brown butter sauce is unforgettable. The perfect meatless dinner option.
How to thicken pasta with brown butter?
Using a heat-safe measuring cup, scoop out 1 cup of the starchy pasta water from the stockpot and immediately, carefully pour it into the brown butter mixture. Stir and simmer the mixture for a few minutes until it has reduced and thickened a bit. Whisk in the grated Parmesan and lemon juice until combined.

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