Brown Buttered Noodles
Serves 4
Equipment
- Large skillet
Ingredients
- 1 pound spaghetti
- Kosher salt
- 8 Tbsp unsalted butter
- 4 cloves garlic minced
- ΒΌ cup finely grated pecorino romano plus more for serving
- Freshly ground black pepper
Instructions
- Bring a shallow amount of water to a boil over high heat. Season with a touch of salt (not as much as you normally would for pasta as we are using less water here!)
- Drop pasta into boiling water and stir.
- While pasta cooks, melt butter in a large skillet over low heat. Cook, stirring constantly, until the butter is lightly golden.
- Add in garlic and cook for about 30 seconds more. Add in a couple ladles of the water water to the butter to stop it from browning further.*
- Once pasta is just a touch under al dente, add it to the pan with the butter along with a splash of pasta water.
- Continue to cook pasta in the butter sauce, stirring constantly until the pasta is al dente and a creamy sauce is created. Add more pasta water as necessary.
- Stir in cheese. Season to taste with salt and black pepper.
- Serve topped with more pecorino and black pepper.
Notes
*Butter browns quickly so keep an eye on it!
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