Ali Slagle c.2020 The New York Times Company
1 minute read
11 Feb 2020
9:16 am

Recipe: Pasta with brown butter and parmesan

Ali Slagle c.2020 The New York Times Company

Sometimes you just want a big bowl of pasta with butter and Parmesan.

A recipe for pasta with brown butter and paremsan. (Con Poulos/The New York Times. Food Stylist: Simon Andrews)

Starchy, silky and salty, it’s always good — and practically foolproof. To make it a little more grown up, 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. TIME: 25 MINUTES YIELD: 4 SERVINGS Kosher salt 1 pound spaghetti, linguine or other long noodle 8 tablespoons unsalted butter 1 cup freshly grated Parmesan, plus more for serving Black pepper 1. Bring a large pot of heavily salted water...