Best 2 Pasta With Brown Butter Whole Lemon And Parmesan Recipes
Pasta with brown butter, whole lemon, and Parmesan cheese is a simple yet sophisticated dish that combines the nutty flavor of browned butter with the bright acidity of lemon and the rich creaminess of Parmesan. The key to this recipe is to use high-quality ingredients, as the flavors will shine through in the final dish. The pasta should be cooked al dente, and the butter should be browned until it is golden brown and fragrant. The lemon should be zested and juiced, and the Parmesan cheese should be grated fresh. With just a few simple ingredients, you can create a delicious and memorable meal that is sure to impress your friends and family.
Here are our top 2 tried and tested recipes!
PASTA WITH BROWN BUTTER, WHOLE LEMON, AND PARMESAN
Using a sliced whole lemon gives unbeatably fresh aroma from the skin, bitter complexity from the pith, and tart, puckery juice from the flesh. Thin slices soften evenly and ensure that the lemon plays nicely with the pasta, butter, and Parmesan.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Lunch Pasta Lemon Butter Parmesan Pepper Vegetarian Soy Free Peanut Free Tree Nut Free Kid-Friendly Quick & Easy
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
- Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5-7 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside.
- Just before pasta is al dente, scoop out 2 cups pasta cooking liquid. Add 1½ cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
- Drain pasta and add to sauce. Cook, stirring often and adding 1 oz. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1-2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools). Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
- Serve pasta topped with reserved lemon rounds and more Parmesan.
PASTA WITH BROWN BUTTER AND PARMESAN
Sometimes you just want a big bowl of pasta with butter and Parmesan. Starchy, silky and salty, it's always good - and practically foolproof. To make it a little more grown up, just take it one step further: Brown the butter. When you slide the butter into the skillet, let it cook until the milk solids turn a toasty brown. It adds a rich, nutty flavor that makes the dish a bit more sophisticated with very little extra work.
Provided by Ali Slagle
Categories easy, quick, weekday, pastas, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of heavily salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta, but don't shake it fully dry.
- In a skillet or Dutch oven large enough to hold the pasta (and preferably with a light-colored bottom so you can see the butter solids brown), melt the butter over medium heat. Cook, swirling occasionally, until the foam subsides, the milk solids turn golden-brown and it smells nutty and toasty, 3 to 4 minutes. (Watch carefully to see that it does not burn. If it does, start over.) Remove from heat immediately.
- Add the cooked pasta to the skillet and toss with the brown butter. Stir in the cheese until melted. Stir in pasta water, 1 tablespoon at a time, until the pasta is glossy with sauce (you probably won't need the full 1/2 cup).
- Serve with black pepper and more Parmesan on top.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 12 grams, Carbohydrate 82 grams, Fat 35 grams, Fiber 4 grams, Protein 26 grams, SaturatedFat 21 grams, Sodium 416 milligrams, Sugar 2 grams, TransFat 1 gram
Tips:
- Use high-quality ingredients, especially the butter and Parmesan cheese. Look for butter with a rich, golden color and a creamy texture. Parmesan should be aged for at least 12 months for the best flavor.
- Brown the butter slowly and carefully. Keep an eye on it so that it does not burn. The butter should turn a deep golden brown and have a nutty aroma.
- Use a microplane to zest the lemon. This will give you the finest zest and prevent any pith from getting into the dish.
- Add the lemon juice and zest to the pasta at the end of cooking. This will help to brighten the flavor of the dish.
- Serve the pasta immediately, topped with freshly grated Parmesan cheese. This will help to create a creamy, flavorful sauce.
Conclusion:
This simple yet flavorful pasta dish is perfect for a quick and easy weeknight meal. The combination of browned butter, lemon, and Parmesan cheese creates a rich and satisfying sauce that is sure to please everyone at the table. With just a few simple ingredients, you can create a delicious and memorable meal that is sure to become a family favorite.
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