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
FRESH PASTA WITH PARMESAN BUTTER SAUCE
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the pasta: You can prepare the dough either using a stand mixer or by hand.
- Using a stand mixer: In the bowl of a stand mixer fitted with the hook attachment, add the flours and mix to combine. Add the eggs and mix on medium speed until the dough come together and forms a ball. If the dough is dry, add a little water, 1 teaspoon at a time. Reduce the speed to low and mix until the dough is smooth, about 6 minutes. Wrap the dough with plastic wrap or a damp towel. Let it sit at room temperature for about 30 minutes.
- By hand: On a wooden table or in a bowl, create a volcano shape with the flours. Then make a large hole in the middle. Break the eggs inside of the volcano. Whip the eggs with a fork to create a uniform color (until you can't see the difference between egg yolk and egg white). Then, little by little with the tips of your fork, start to incorporate the flour, starting from the center and moving out (never break or pass beyond the volcano). If the dough is dry, add a little water, 1 teaspoon at a time. When the mixture is uniform, use your hands and knead the dough until smooth. Wrap the dough with plastic wrap or a damp towel. Let it sit for about 30 minutes.
- Flour the table and roll out the dough until very thin (until you can just see your hands through the dough). For pappardelle, roll the dough up into a log, lightly flouring the dough as you roll it. Slice into about 1-inch-thick slices. Unroll the slices and lay out the strips flat onto a floured sheet tray until ready to cook.
- For the sauce: When ready to cook the pasta, bring a pot of water to a boil and add salt. Cook the pasta for 3 minutes.
- Meanwhile, in a pan, bring the vegetable stock to a simmer. Add the butter and cooked pasta. Season it with freshly milled black pepper and salt. At the very end, add the Parmigiano-Reggiano little by little, stirring it in as you go. Garnish with fresh herbs and more cheese.
PASTA WITH BROWN BUTTER, WHOLE LEMON, AND PARMESAN
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
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 PARMESAN SPAGHETTI
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
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
PASTA WITH BUTTER, SAGE AND PARMESAN
Like many simple sauces, this one takes less time to prepare than the pasta itself. Fresh, fragrant sage is my choice of herb here, but substitutions abound. Try parsley, thyme, chervil or other green herbs in its place. Or cook minced shallot or onion in the butter until translucent. You may even toast bread crumbs or chopped nuts in the butter, just until they're lightly browned. In any case, finish the sauce with a sprinkling of Parmesan, which not only adds its distinctive sharpness, but also thickens the mixture even further.
Provided by Mark Bittman
Categories quick, pastas
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.
Nutrition Facts : @context http, Calories 607, UnsaturatedFat 5 grams, Carbohydrate 90 grams, Fat 16 grams, Fiber 7 grams, Protein 26 grams, SaturatedFat 9 grams, Sodium 397 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH CRISPY SAGE AND MISO BROWN BUTTER
The ultimate mashup! A magical pasta sauce with miso paste and brown butter. Works with any shape of pasta.
Provided by Stefan W
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, saving 1 cup of pasta cooking water.
- Meanwhile, heat olive oil in a skillet over medium heat and cook shallots until softened, about 8 minutes. Remove all from heat and set aside.
- Melt butter in the same skillet until it foams. Add sage leaves, reduce heat slightly, and cook until butter is browned and sage is crispy, about 3 minutes. Remove from heat and take out sage from the butter. Set aside.
- Whisk miso paste into the browned butter immediately. Add a splash of preserved pasta water, shallots, Parmesan cheese, and lemon juice. Season with salt and pepper.
- Serve with a drizzle of olive oil and top with crispy sage and Parmesan cheese.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 49.1 g, Cholesterol 62.2 mg, Fat 27.9 g, Fiber 2.4 g, Protein 13.1 g, SaturatedFat 15.2 g, Sodium 625.6 mg, Sugar 2.9 g
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- Put on a pot of water for the noodles at the beginning so it cuts cooking time. The water should be starting to boil at the same time your butter is browning. I used a small stock pot for my noodles and filled it 3/4 full of water, and added salt once it boiled.
- In a small dutch oven cook the butter over medium heat until it bubbles and foams. It will start to develop brown specks as it begins to emit a nutty aroma. Whisk until it's lightly golden brown, then toss in the garlic for about 1 minute. At this point, your butter should be perfectly golden and your garlic will smell fragrant. Remove the pan from heat to stop the cooking process. The entire process should take about 5 to 8 minutes, depending on your stove and pan. Keep the pan nearby because you will use that one for the final process.
- Toss the noodles in the water and cook for one minute less than the package requires. Reserve about 1 cup of the pasta water. Drain the pasta, but do NOT rinse it.
- Put the dutch oven back on the burner over medium-low heat. Toss the cooked noodles in, stirring to coat the noodles evenly with the butter and garlic. Toss about 1/2 of the parmesan, and about 1/4 to 1/2 cup of reserved pasta water into the dutch oven, stir until pasta is creamy and smooth. Remove from heat.
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4.3/5 (130)
- 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.
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