Brown Butter Pasta Recipe (Easy Dinner)
Updated Jan 14, 2026, Published May 26, 2021
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Make this Brown Butter Pasta Recipe the next time you need dinner on the table in 15 minutes! We brown the butter just until it’s golden and nutty, then toss it with fresh basil, Parmigiano-Reggiano, and a splash of pasta water so the sauce turns silky and clings to every bite. The smell of nutty brown butter and sweet basil leaves is reason enough to try this simple, delicious pasta recipe.
For more easy pasta recipes you can make quickly, try my authentic cacio e pepe pasta and my creamy carbonara pasta recipe.
Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Servings: 6 people main dish servings
- Dietary Info: Vegetarian. Made with simple pantry ingredients and easily adaptable with gluten-free pasta.
- Method: Stovetop, one-pot
- Technique: Browning the butter just until golden and nutty, then emulsifying it with starchy pasta water so the sauce coats the pasta instead of turning greasy.
- Flavor & Texture: Rich, nutty, and savory with a fresh pop of basil. The sauce is silky and glossy, clinging to every bite of pasta without feeling heavy.
Why you’ll love this family favorite!
I love Italian recipes that are simple, humble, and deeply satisfying, and this easy brown butter pasta is exactly that.
Some days call for a big bowl of pasta with butter and Parmigiano, especially after a long day when cooking needs to feel easy, not complicated.
This recipe is so straightforward that my 9-year-old daughter can make it, but browning the butter and adding fresh basil gives it a grown-up, restaurant-worthy twist. It’s a simple pasta recipe I come back to again and again, and I think it will become one of your favorites too.
For more recipes using brown butter, try this butternut squash risotto and to make a brown butter sage sauce that’s perfect with ravioli or other stuffed pastas.
Made With Amore,
What is Brown Butter?
Brown butter has a deep, nutty, almost toasty flavor that’s completely different from regular melted butter. As the butter cooks, the milk solids toast and caramelize, creating a richer, more complex taste that adds instant depth to even the simplest dishes.
To make brown butter, you gently cook butter until the water evaporates and the milk solids turn golden brown, releasing that signature nutty aroma. A process that’s simple, but transformative. It makes a great lobster ravioli sauce and can also be used to make a brown butter apple pie.
Table of Contents
Simple Ingredients
You only need four good-quality ingredients to make this dish for dinner.
- Pasta: Choose a good-quality pasta. It’s important to cook the pasta until perfectly al dente. The texture matters here, as firm pasta gives the silky brown butter sauce something to cling to rather than sliding right off. Any pasta shape you love works well with this sauce.
- Butter: This is the heart of the recipe, so use the best butter you can find with a high-fat content. My favorite brand of butter that I buy in America is actually an Irish butter called Kerrygold. The higher the fat content, the more little brown bits of fragrant nutty flavor the browning process will produce.
- Fresh basil leaves: Basil adds freshness and balance to the richness of the brown butter. Tear it by hand just before using so the leaves stay fragrant and vibrant rather than bruised or dull.
- Parmesan cheese: Freshly grated Parmigiano-Reggiano is essential. It melts smoothly into the sauce, adds savory depth, and helps create that glossy, restaurant-style finish. Pre-grated cheese won’t melt the same way, and you’ll taste the difference.
See the recipe card for the full list of ingredients and quantities.
Recipe Variations
- Add Protein or Veggies: Turn this simple browned butter pasta into a main dish by adding chicken, shrimp, salmon, or scallops. You can also add some cooked veggies, such as steamed asparagus, roasted broccoli, sauteed mushrooms, or fresh tomatoes on their own or along with a protein.
- Swap the Herbs: Replace the basil with sage leaves, or even a little sprinkle of Italian seasoning could work if you prefer to use spices straight from your pantry. You would love this angel hair pasta recipe that’s flavored with a simple blend of herbs!
- Spicy Flavor: Add a small pinch of crushed red pepper flakes to the brown butter sauce when you add the basil.
- Garlic: For all the garlic fans, feel free to add fresh garlic cloves while browning the butter.
- Lemon: Add lemon zest along with the Parmesan cheese to add a bit of brightness, just like in my lemon basil pasta.
How to Make Brown Butter Sauce for Pasta
Here’s how to brown butter for pasta so it turns out perfectly nutty, not burned! To start, bring a stockpot of water to a boil. Be sure to salt it generously, and when it boils, add the pasta and cook for about 2 minutes shy of al dente. Be sure to save about a cup of pasta water before straining the cooked pasta.
- Add the butter to a large sauté pan over medium-high heat.
- The butter will melt first and then it will begin to simmer. As it heats up, it starts to foam. As it cooks, the solids separate and begin to turn golden, releasing a deliciously nutty aroma.
- Add the basil leaves to the browned butter. Let them sizzle and cook for about 30 seconds.
- Lower the heat and stir in about a 1/2 cup of pasta water, and stir it into the brown butter. It will bubble up, so be prepared. Next, add the cooked pasta to the pot and toss to combine.
- Add the Parmesan cheese and toss it to combine.
- Add more pasta water as needed and toss until a glossy, emulsified sauce forms.
For more quick and easy meals, make this roasted peppers and garlic pasta or add a generous amount of pesto Genovese to freshly cooked pasta.
My Pro Tip
Recipe Tips
While making brown butter pasta is simple, there are a few important tips to consider for the best results. If you want a bit more instruction, I found this article about browning butter by All Recipes helpful.
- Choose the right pan: Use a light-colored, heavy-bottomed pan so you can see the butter browning and get even heat. A large, deep pan helps the pasta cook and coat evenly.
- Mind the ratio: Measure your pasta so there’s enough sauce to coat every strand without it feeling dry.
- Control the heat: Brown butter over medium heat. Too hot and it can burn in seconds.
- Stay close: Stir or swirl constantly. Butter goes from golden to burnt very quickly.
- Remove promptly: As soon as it smells nutty and turns golden brown, take it off the heat. Residual heat keeps cooking it.
- Store and reheat gently: Best fresh, but leftovers keep up to 5 days in the fridge. Reheat slowly on the stovetop with a splash of water. Avoid high heat or the microwave.
Brown Butter Pasta Recipe FAQs
Brown butter is ready when it turns a warm golden-brown color and smells nutty and toasty, almost like toasted hazelnuts. The bubbling will calm down as the water cooks off, and you’ll see brown specks form at the bottom of the pan. Remove it from the heat immediately, as brown butter can go from perfect to burned very quickly.
Unfortunately, bitter brown butter means the milk solids have burned. Once that happens, there’s no fixing it, and it’s best to start over. To prevent this next time, use medium heat, stir often, and pull the pan off the heat as soon as the butter turns golden and smells nutty.
Pasta water is the secret to turning butter and cheese into a silky sauce. The starch in the water helps emulsify the butter, so the sauce coats the pasta instead of sitting greasy at the bottom of the bowl. Even a small splash makes a big difference.
A greasy sauce usually means there wasn’t enough pasta water or the pasta and butter weren’t tossed together long enough. Add a splash of hot pasta water and toss vigorously to help the sauce come together. Finishing with freshly grated Parmigiano also helps create a smooth, glossy texture.
This pasta is best enjoyed fresh, but you can brown the butter ahead of time and store it in the refrigerator for a few days. When ready to serve, reheat the butter gently and toss with freshly cooked pasta, pasta water, and cheese for the best texture.
Serving Suggestions
This dish works great as a simple main dish with slices of freshly baked no knead ciabatta bread, or enjoy it as a side dish for baked cod for a perfect meal!
If you’re looking to skip meat completely, pair it with these baked eggplant stacks layered with ricotta cheese for a hearty meal.
Top your plate of pasta with sliced grilled chicken thighs or some pan-seared shrimp.
More Quick and Easy Italian Pasta Recipes
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Brown Butter Pasta Recipe
Ingredients
- 1 pound spaghetti (or your favorite pasta variety)
- 7 tablespoons good quality butter, cut into chunks
- 6-8 large basil leaves, or fresh sage leaves
- ¾ cup freshly grated parmigiano cheese, more for topping
Instructions
- Cook the pasta: Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente according to package instructions. Before draining, reserve about 1 cup of the pasta cooking water before straining.
- Make the brown butter: In a large sauté pan, melt the butter over medium heat. Stir constantly as the butter foams and begins to turn golden with small brown flecks forming at the bottom (about 5–7 minutes). The butter should smell nutty and rich.
- Add the herbs: Drop in the basil or sage leaves and let them sizzle and crisp slightly in the butter for about 30 seconds.
- Combine with pasta water: Lower the heat and carefully add about ½ cup of the reserved pasta water to the pan. Stir to combine—it will bubble up!
- Toss the pasta: Add the drained pasta directly to the pan with the brown butter sauce. Toss well to coat every strand. Add the Parmigiano and a splash more pasta water as needed, stirring until a glossy, emulsified sauce forms.
- Serve: Plate immediately and serve hot. Top with extra Parmigiano and freshly cracked black pepper if desired.
Notes
- Use the Right Pan: A light-colored, heavy-bottomed pan helps you see the butter as it browns and heats more evenly. Choose one large enough to toss the pasta comfortably.
- Measure the Pasta: Keeping a good sauce-to-pasta ratio ensures every bite is coated in the nutty brown butter sauce.
- Mind the Heat: Brown the butter over medium heat and stir often. It browns quickly, and lower heat gives you more control to avoid burning.
- Remove at the Right Moment: Take the pan off the heat as soon as the butter turns golden and smells nutty—residual heat will continue cooking it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
so simple but sooooo delicious and flavourful!
Happy you loved it! It is an easy and flavorful recipe to make in a pinch.
A quick and easy meal that hits the spot every time!