Pasta With Brown Butter and Parmesan Recipe (2024)

What is this seasoning salt with olives and rosemary - brand? source? Sounds amazing! Thanks!

I found this recipe to be highly addictive. It was easy to make, and I'm sure it will continue to undermine my intention to lose some weight. I have an excellent seasoning salt from Italy that contains olives and rosemary and is packaged in a grinder. It gave this dish great flavor. Next time I make it I will include the garlic.

Wilt some spinach into this or a little bit of steamed broccoli rabe - divine!

If you can find it in your area. try Mizithra Cheese-- it's a Greek cheese and pasta with "burnt butter" as we call it in Greek, is a staple dish with Mizithra Cheese.

The same simple procedure can be prepared using spaghetti squash, zucchini or yellow squash spirals. The brown butter is an easy way to add depth to a dish.

I threw asparagus (Veg!! Horrors! Cringe!) cut on the bias into bite sized pieces into the pasta water before adding the pasta. Pulled it out, drained it, and added it back to the dish at the end. Sublime. You could use broccoli, peas, green beans, anything you fancy or have around.

My wife made this fairly often with Mizithra cheese instead of Parmesan. She learned it this way when she waitressed at the local franchise of The Old Spaghetti Factory many, many years ago. It's good, fast, easy, and cheap!

Seriously the lot of comments on a simple delicious dish are complaints? This is a great recipe with nuance that appears in the quick dinner section. Make it gourmet or make it with pre grated. Nice as a side or main course. Feel too full afterwards? Make smaller portions. ☺️

This is the most simple yet delicious recipe. I made it exactly as directed (I was recovering from a cold so I craved gentle comfort food), including adding the pasta water a tablespoon at a time. As with any simple recipe, all ingredients must be superb quality. A true pleasure to eat!

Fry an egg in the butter without cooking the yolk, remove the to a warm place, do the pasta thing, and serve with the egg on top.

This would be good with a healthy dose of red pepper flakes. Or sage, for that brown butter & sage thing.

There’s nothing like pasta with butter and freshly grated parmigiana. I would add a bit of grated nutmeg and some minced parsley. Heaven!

So add some greens, spinach comes to mind. But the histrionics about a defibrillator is just silly.

If you don't eat wheat, this can work just as well with brown rice pasta (the best type of gluten-free pasta, I find). It's important not to overcook any GF pasta - be sure to leave it a little al dente. Even more often than butter, I just pour some good olive oil into a bowl, add some herbs (dry or fresh), freshly ground black pepper and salt. Toss to coat thoroughly, then add the cheese and toss lightly again. One of the fastest, best and simplest of comfort foods!

You do not. The less water you use makes the sauce starchier and the dish better. This old way of cooking pasta needs to be changed in nearly all recipe.

Perfect as is. Infinitely variable.

I don’t usually make comments but I agree about using mizithra cheese here. A Greek food store near me sells a blend of Mizithra and kefaloteri cheeses. It was sublime. The flavor had more of an intensity and nuttiness to it but not overwhelming. Added broccoli as suggested. Dangerously addictive.

My favorite go-to for a carb fix. I add fresh sliced garlic, lightly browned with the butter. For some reason, I get an added kick from the foam the garlic produces.

This was great. Added in shrimp for some proteins.

i've made this, adding lemon juice to taste as a last step. i also added some swiss chard to the pasta water. it's a fast and delicious meal....BUT i'd like to suggest the author of this (and all recipes!) include a weight for the parmesan, not just '1 cup'. it's much easier to decide how much is needed (or to buy) if we have the weight. is it 1 cup, packed or not?? i'd like the weight for ALL ingredients, actually (except salt,spices, and herbs). it's more precise, ensuring better results.

I just made this for lunch. I don't think I browned the butter enough, but it was good. Needs lots of pepper.

This was just delicious! Atop the linguine, I served baked lemon garlic shrimp with browned panko crumbs.

I add a pinch of nutmeg that warms the flavors one more level.

With two teen boys here for "Grandma Cooking Camp" we served home-made broad pasta with brown butter. Best ever.

This was my study snack all through university. Super easy, super tasty, and helped with the studying, for sure.

This recipe reminds me of cacio e pepe.

My kids would laugh if they saw this recipe. It has been my go-to comfort food since my friend’s mother served it as a side dish for an elegant lunch 50 years ago. I use Lawry’s garlic salt with it, as she did, or fresh garlic if I am feeling exotic. Easy. Delicious. Good with ramen for kids so you can throw out the flavor packet.

Reporting from the front of healthy food. I added one sweet onion and one fennel sauté in olive oil with a bit of thyme and 3 handful of mushrooms in order to convince my wife of allowing me to cook with so much butter. I used 4 tablespoons of mushrooms stock along with 3 tablespoons of cooking water. Used 420g of pasta. The nutty flagrant of the brown butter is something else. Served with Pollo de Cilantro. Delelicious. My French ancestors would be proud of this wise usage of butter.

Everything I wanted from a cheesy pasta dish. I added a garlic clove to the butter while it browned and mixed in fresh basil and parsley at the end. So good, so easy, cheesy and flavourful but not so creamy that you want to take a nap. Immediately going into the comfort food rotation

Blanch 2 C basil in pasta water. Lightly chop add back into dish before serving.