Brown Butter Pasta

How to brown butter:
Brown butter is butter that’s heated until its milk solids turn brown. Use a stainless-steel pan; the butter sticks to aluminum. Whatever you do, don’t use a black-bottomed pan, because you won’t be able see what’s happening to the butter. Any heat will work, but medium is what I recommend. Some people like to strain out the specks, but I don’t; that’s what makes brown butter brown butter.

Watch the butter closely. When you’ve got the shade you’re looking for, pull the pan from the heat and dip the bottom into a waiting bowl or sink filled with water to arrest the cooking. Otherwise, make sure you pull the pan before the butter achieves the right color, because it will continue to brown for another minute or so in a hot pan. It will also have a nutty aroma when done and should be an amber color.

Cook the pasta until al dente and drizzle a little olive oil over it so that the noodles won’t stick together. Plate portions of pasta and sprinkle with salt and pepper. Pour brown butter over the top. Serve with grated parmesan cheese and chili flakes if using. I don’t use too much brown butter as I don’t want it so buttery. I normally use about 1/8 of a cup per plate of butter, but you can use any amount you like. Serve with warm flat bread.