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.
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
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 both the pine nuts and the butter are golden brown, 5 to 7 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, probably 2 to 4 tablespoons, and then season with salt and pepper.
Divvy 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
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.