This brown butter pasta is a rich, comforting tangle of buttery fresh pasta and pine nuts, topped with fried eggs. Comfort food at its finest.
This brown butter pasta is a tempting tangle of fettuccine, brown butter, and eggs that makes paltry pantry items somehow seem perfectly lovely for brunch, lunch, or a late, late, late supper.–Renee Schettler
What Is Brown Butter Supposed To Look Like?
You’ll know when a butter is brown when the milk solids start to clump and take on a golden brownish hue and all the butter starts to turn golden. Trust us. You’ll know when the time is right.
Brown Butter Pasta
- Quick Glance
- 20 M
- 30 M
- Serves 4
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Recipe Testers Reviews
With everything going on in the world, we sure could use a little extra comfort. This dish is quite possibly the most perfect comfort food ever. My husband, Jay, declared with a mouth full of noodles, "THIS IS A TEN! It might be more comforting than macaroni and cheese!!!" I mean, can you top that?
The whole meal took about 12 minutes to make total. I bought fresh pasta—I will own the laziness on that one. When I make this next time, the only thing I would differently is I would use salted butter instead of unsalted. But really I just prefer salted butter. There is nothing wrong with this recipe. Jay has already asked that I make this again soon. And I will.
This recipe is an old friend, and I always enjoy revisiting it. Even with half the butter compared to the initial recipe from years ago, it was just as delicious. The butter browned faster too, making this quick meal even easier to make. The nutty sauce with the golden brown milk solids, the Parmesan, and the eggs make the heart of this dish, and they cling very well to the fresh pasta, which isn't as slick as the dried kind.
I still stand by my initial (and strong) suggestion—please have bread ready within reach to capture every bit of the sauce and the buttery tender pine nuts left on the plates. And this is just a note to self—in my house 8 ounces of pasta is easily devoured by 2 people.
I used fresh fettuccine. I followed the instruction on the package and cooked it for 3 minutes and not 4 minutes.
This is one of those special recipes that's tasty enough to wow guests as part of a fancy meal but simple enough to fix in a hurry for family on a work night. The directions are so simple and straightforward there's not much to go wrong. Pay attention to cooking time on the pasta. Don't let the pine nuts burn. It would be a pity to cook the eggs past the runny-yolk stage. Let each diner pile on as much cheese as they want.
I bought fresh fettuccini pasta from my grocery store, which instructed 2 to 4 minutes of cooking time, and I cooked it just over 2 minutes for al dente. I used 2 sticks of butter.
Three of us shared this meal and we had leftovers for one. I judged that the extra egg would not reheat well, so that got eaten as part of my serving.
As someone who has a serious pasta addiction and a necessity for a lot of protein in my diet, it's nice to find a recipe that combines the two without adding meat. The recipe is relatively simple but at times I felt like I needed 3 hands. I've never been good at keeping eggs warm while I cook more eggs, and this dish may have suffered because of that. Plus, the knowledge that the eggs were cooling added a little stress to my cooking. That aside, the end result was tasty and quickly assembled.
I used a commercially made tagliatelle and followed the package direction to cook it for 2 minutes. I used 2 sticks of butter.
Adding the pasta water to the hot butter has to be done very carefully. I used about 3 tablespoons of water.