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Browned Butter and Spaghetti Recipe

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This recipe for Browned Butter and Spaghetti is from Laura Post's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salted Butter

Spaghetti - already boiled and drained and ready to go

Grated Romano Cheese (or Mizithra, or Parmesan or Asiago)
Directions:
Directions:
Melt it over medium-low heat, and the butter transforms, turning from merely melted to something toasty and nutty. (It's no mistake that the French give browned butter its due by calling it beurre noisette, or "hazelnut butter," in honor of all that delicate nuttiness.)
Add the pasta and toss until coated and warm throughout. Add cheese and toss, then serve with more cheese on top; or serve and put cheese on top.

Tips:
COOK IT IN A LIGHT-COLORED PAN
Like cooking caramel, making brown butter is all about gauging how, well, brown it is. So pick a light-colored metal pan rather than a dark-colored one so that you can actually see what's going on in there.

HAVE YOUR FOOD READY AND WAITING
Brown butter is at its best when it's freshly made. If you leave it in the pan after you've cooked it, the residual heat might end up making it dark and bitter instead of nutty. So have your food standing at the ready before you start melting your butter.

DON'T FORGET TO STIR
Ok, you're ready to brown your butter? Start with half a stick in a small skillet, set over medium heat. Let the butter melt and cook, stirring often, until it's nutty and browned, 4 to 6 minutes. Even though the sauce is made from one ingredient, you'll want to keep stirring it so that the milk solids brown evenly.

 

 

 

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