brown butter pasta

17 Sep


you’ve probably noticed i haven’t posted in awhile.  between a trip to montreal and the husband being away on a business trip ,  i havent been cooking.   tonight the husband requested salty buttery pasta.  i think i found the perfect recipe.   it tasted really good, but it was definitely a little too buttery/greasy.



Brown Butter Pasta Recipe

adapted from Leite’s Culinaria


  • Kosher salt, to taste
  • 1 box of linguine
  • 1 cup unsalted butter
  • 3/4 cup pine nuts
  • 4 eggs
  • Freshly ground black pepper, to taste
  • Freshly grated Parmigiano-Reggiano and nutmeg, to taste


1. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 7-8 minutes. Set a strainer over a bowl; drain the pasta, reserving 1/2 cup pasta cooking water, and set aside.

2. Melt the butter in a 12-inch skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl. Working in two batches, crack the eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper.

3. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle pasta with remaining pine nuts, Parmigiano-Reggiano, and nutmeg.


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