Chef Gabrielle Hamilton of the New York City restaurant Prune shared this recipe for pasta, which she tosses in brown butter and pine nuts, and then tops with sunny-side-up eggs, Parmigiano-Reggiano, and nutmeg.–Gabrielle Hamilton
LC Pardon Us, But Your Eggs are Dripping on Your Book... Note
This tempting tangle of fettuccine, brown butter, and eggs makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper. If you’re anything like us, you tend to devour food while you devour food magazines, books, and blogs. It’s a sort of 4-D experience. In recognition of this, we bring you this pasta recipe by Gabrielle Hamilton in conjunction with our first online LC Book Club, which features her memoir, Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef?
Brown Butter Pasta
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Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 4 minutes.
Meanwhile, melt the butter in a 12-inch skillet over medium heat. Add the pine nuts and cook, stirring often, until golden brown, 7 to 10 minutes.
Using a slotted spoon, transfer the pine nuts to a bowl. Working in 2 batches, crack the eggs into the butter and cook, still over medium heat and spooning the butter over the yolks, until the whites are set but the yolks are still runny, about 3 minutes. Transfer the eggs to a plate and keep warm.
Place a strainer over a large bowl and drain the pasta, reserving 1/2 cup of the pasta cooking water.
Add the pasta and half of the pine nuts to the skillet and toss until hot. Stir in just enough of the reserved pasta water to create a sauce and season with salt and pepper.
Divide the pasta among 4 plates. Top each pile of pasta with a fried egg and sprinkle with the remaining pine nuts and the Parmigiano-Reggiano and nutmeg. Originally published April 13, 2011.
LEITE's LOVES...INSPIRED BY THIS RECIPE
Brown Butter Pasta Recipe © 2011 Gabrielle Hamilton. Photo © 2011 Todd Coleman. All rights reserved. All materials used with permission.