Brown Butter Pasta

Recipe from Saveur: The New Comfort Food by James Oseland (Chronicle Books, 2011)

amazon.com

• Kosher salt, to taste
• 8 oz. fresh pasta, such as fettuccine or tagliatelle
• 1 cup unsalted butter
• ¾ cup pine nuts
• 4 eggs
• Freshly ground black pepper, to taste
• Freshly grated Parmigiano-Reggiano and nutmeg, to taste
  

Serves 4

1. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 4 minutes. Set a strainer over a bowl; drain the pasta, reserving ½ cup pasta cooking water, and set aside.

2. Melt the butter in a 12-inch skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl. Working in two batches, crack the eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper.

3. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle pasta with remaining pine nuts, Parmigiano-Reggiano, and nutmeg.

PermaLink