Oh, the joys of simple pleasures! This brown butter lemon pasta is like a hug in a bowl—creamy, zesty, and just a bit nutty. I once whipped it up during a power outage, relying on a gas stove and candlelight for ambiance, and it turned an otherwise dreary evening into a delightful culinary escape.
Steps
- Boil water in a large stockpot, adding a generous amount of salt. Cook the pasta until it is about 2 minutes away from al dente, starting the butter browning process as the pasta cooks.
- Melt butter in a large sauté pan over medium-high heat until it starts to foam. Add lemon zest and freshly cracked black pepper, stirring frequently, until the butter turns golden brown and emits a nutty aroma, being careful not to burn it.
- Carefully pour a cup of starchy pasta water into the browned butter, allowing it to simmer and reduce until slightly thickened. Whisk in freshly grated Parmesan and lemon juice until the sauce is smooth and combined.
- Transfer the pasta directly to the brown butter sauce using a strainer. Toss the pasta gently in the sauce until it is al dente and evenly coated, adding more pasta water if necessary to achieve a glossy texture.
- Serve the pasta immediately, garnishing with extra Parmesan and cracked black pepper as desired. Enjoy the dish fresh and warm.
Ingredients
- Pasta: Use a thicker pasta like rigatoni or bucatini; any type will work.
- Butter: 1/2 cup of salted butter. If using unsalted, add an additional 1/4 teaspoon of fine sea salt.
- Lemon: Zest and juice from one lemon.
- Parmesan: Freshly grated, plus extra for serving.
- Sea salt: For salting the pasta water.
- Freshly cracked black pepper: To taste, added during cooking and for serving.
- Starchy pasta water: 1 cup reserved from cooking the pasta.
FAQ
- Can I use unsalted butter for this recipe?
- Yes, you can use unsalted butter. Just make sure to add about 1/4 teaspoon of fine sea salt to the butter to balance the flavors.
- What type of pasta works best with brown butter lemon sauce?
- A thicker pasta like rigatoni or bucatini is recommended for this recipe as it provides a good bite, but any pasta can be used based on your preference.
- Are there any protein options that pair well with this pasta?
- Absolutely! Proteins such as chicken, shrimp, salmon, or scallops would complement the pasta beautifully.
- Can I make this recipe gluten-free?
- Yes, simply substitute with your favorite certified gluten-free pasta to make this dish gluten-free.
- How can I add more flavor or variations to this dish?
- You can enhance the dish by adding sautéed or roasted vegetables like asparagus or mushrooms, incorporating fresh herbs such as basil, or adding a pinch of crushed red pepper flakes for a bit of heat.
Tips
- Use Quality Ingredients: Invest in high-quality pasta and a block of aged Parmesan for the best flavor. Freshly grated Parmesan will melt better into the sauce, creating a smooth and creamy texture.
- Monitor the Butter Closely: When browning the butter, keep a close watch and stir constantly as it can quickly go from golden brown to burnt. The nutty aroma will indicate it’s ready.
- Salt the Pasta Water Generously: This is the only time you’ll salt the pasta itself, and the starchy water will also help season the sauce. Make sure to reserve a cup of this water before draining to adjust the sauce’s consistency if needed.
- Prep Ingredients in Advance: Measure and prepare all ingredients while the pasta water is heating. This ensures you can focus on the sauce and perfect its flavors without any last-minute stress.
Equipment
- Large Sauté Pan: A large pan is necessary for making the brown butter sauce and tossing the pasta.
- Heat-Safe Measuring Cup: For safely transferring hot pasta water to the sauce.
- Fine Grater: Essential for freshly grating Parmesan cheese and lemon zest.
- Strainer: For transferring pasta to the sauce without draining all the water.
