Have you made brown butter? Don’t think about the calories for once and go make this sauce. It’s one of the best things you would’ve done. And you can always just smell, taste and then feed your hungry family, friends and neighbors. And let me tell you, they’ll come asking when they smell that sauce.
Brown butter is exactly what it sounds like. You cook the butter down until it turns brown and caramel-ly and nutty and sweet and well…It’s taking butter to a whole new level.
Well, try this recipe and you won’t be sorry. It’s a No Regret Move, as the consultants say.
Pasta with Brown Butter Sauce
(Recipe from Saveur)
8 oz Pasta, any kind will do. I used bucatini.
1 cup Butter (I know. It’s not for the faint of heart, but trust me)
3/4 cup Pine nuts
1/2 cup Parmesan Cheese
Salt and Freshly ground Pepper, to taste
Cook the pasta until al dente and keep aside, reserving about half a cup of the pasta water as well.
Melt the butter on low-medium heat in a large pan. Add the pine nuts and stir until they turn golden brown. Remove the nuts with a slotted spoon. Now crack the eggs 1 or 2 at a time into the pan. Keep scooping the butter over the eggs until cooked. The recipe calls for fried eggs with a runny yolk, but I’m super scared of the infections that uncooked eggs can bring in India, so I turned it over and cooked it through. (Though I can just imagine that the runny yolk mixing in with the brown butter and coating the pasta must be just amazing).
Carefully remove the eggs with a slotted spoon and keep covered, and warm.
Now add the pasta, half the pine nuts and all the reserved pasta water. Toss to combine and heat pasta. Ladle the pasta into serving bowls, top with a fried egg, a sprinkle of the remaining pine nuts and some Parmesan. Garnish with freshly ground black pepper.