Brown Butter Pasta Recipe
This brown butter basil pasta is a simple Italian favorite made with nutty brown butter, fresh basil, and Parmigiano-Reggiano, all tossed into a silky sauce that coats every strand. Ready in about 20 minutes, it’s an easy, comforting pasta recipe the whole family will love.
Servings: 6 servings
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
Calories: 570kcal | Carbohydrates: 85g | Protein: 22g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 375mg | Potassium: 275mg | Fiber: 4g | Sugar: 3g | Vitamin A: 448IU | Vitamin C: 0.1mg | Calcium: 250mg | Iron: 2mg
