Mondays are always crazy around here, too much to do to and at the end of the day, a to-do-list that is still long. So clearly little time and quite honestly little left in the tank to make a fancy dinner. This Pasta with Brown Butter Sauce it just a lazy option that actually tastes fantastic, It is not enough to keep me full the rest of the evening, but I had some apple pie left over, and that just did it.
It is amazing that a good pasta, good butter and some genuine Parmigiano Reggiano are enough to have a tasty light meal. I guess it tastes good, because the ingredients are good. A colored pasta is my pasta of choice in this recipe, because it looks better and when it looks better, it tastes better. Am I fooling myself? I used the Olive Leaves Pasta this time, green in color, from spinach and shaped as an olive leave.
This does not really require a recipe. Use as much pasta as you need and cook it al dente. Towards the end of the cooking time, start making the brown butter.
What is Brown Butter?
There is absolutely nothing to brown butter; everybody and can make it, all you need is a little attention. Brown butter is melted butter with a nutty and bold flavor brought on by gently cooking it just a little further than melting. After the butter is melted, keep stirring and the butter will begin to foam and sizzle around the edges. Continue stirring and in about 3-5 minutes the butter will turn golden brown (time may vary, depending on the amount of butter you use). The foam will slightly subside and the milk solids on the bottom of the pan will toast (you notice the specks on the bottom of the pan). You will experience a buttery, nutty, and rich smell of the brown butter. Here is where the attention comes in play; brown butter can turn into burnt butter in a matter of seconds. Burnt butter is not appealing; its bitter. Remove the pan from the heat and pour the brown butter in a heatproof bowl.
Why do we use Brown Butter?
Brown butter is a one-ingredient flavor enhancer. Translate Brown Butter to French and you’ll have Buerre noisette, which means hazelnut butter. Browning butter adds a nutty flavor to butter.
When do we use brown butter
This nutty, buttery ingredients can be used in meat, vegetables or desserts and bakery recipes.
When the butter is melted add the herb(s). Use your herb of choice. I love sage, but yesterday, I only had thyme and that work wonderful as well. Continue to cook the butter and the herbs, until the butter colors brown.
Drain the pasta and add to the butter sauce. Toss to coat and then, just before serving, grate some Parmigiano Reggiano over the pasta. Please use the real Parmesan cheese, not the copycats you’ll find in many restaurants; it does make a difference. This Pasta with Brown Butter Sauce deserves it.
Pasta with Brown Butter Sauce
- 4 ounces pasta
- 1/4 cup unsalted cultured butter
- 1/2 tablespoon thyme leaves chopped
- salt and pepper
- Parmigiano Reggiano
- Bring salted water to a boil.
- Add pasta and cook according to directions on the packaging.
- Wash the herbs and chop them.
- Melt the butter in a skillet and simmer it until foaming.
- Add the thyme to the butter and allow the butter to brown.
- Drain the pasta, add the pasta to the butter and toss to coat.
- Season with salt and pepper and divide over 2 plates.
- Grate Parmigiano Reggiano over the pasta and serve.