Monday, January 3, 2011

Penne with Brown Butter, Nutmeg, & Parmesan

I came across this recipe on - it was on the Amateur Gourmet's blog.  Pasta is best when its kept simple.

8oz - Penne
3 tbsp - Unsalted Butter
1-2oz - Pasta Water
1 cup - Freshly Grated Parmesan Reggiano, plus more for shaving
Freshly Grated Nutmeg
Kosher Salt
Canola Oil

1) Bring the water to a rolling boil, add canola oil, salt, and penne (in that order), and boil for 10 minutes.
2) In a frying pan (over medium-low heat), add the butter and grate nutmeg over it.
3) Before draining the pasta, take a mug and fill it with 2oz of pasta water.
4) Drain the pasta.
5) Add the pasta water to the pan of brown butter and then add the pasta (add more butter or nutmeg to your desire).
6) Toss the pasta and add the parmesan.
7) For dramatic effect, take a potato peeler and shave parmesan over the plated pasta.   
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