Brown Butter Garlic Pasta

How to Make Brown Butter Garlic Pasta

1. 1

   Step 1: Cook the pasta

   Bring a large pot of water to a rolling boil and add the kosher salt. Cook the spaghetti until just al dente according to package instructions, then reserve about 1 cup of the pasta cooking water and drain the pasta.

   For this step

   • 12 ozSpaghetti (or other long pasta)
   • 1 1/2 tbspKosher salt (for pasta water)
   
2. 2

   Step 2: Brown the butter

   In a wide skillet over medium heat, melt the unsalted butter and let it cook, swirling occasionally, until it foams and the milk solids turn golden-brown and smell nutty (3–5 minutes). Remove from heat briefly if it begins to darken too quickly — you want a deep golden color, not blackened bits.
   
3. 3

   Step 3: Add garlic and chili

   Return the skillet to low heat and add the minced garlic and crushed red pepper flakes to the browned butter. Cook, stirring constantly, just until the garlic is fragrant—about 30–60 seconds—being careful not to let it burn.

   For this step

   • 4 clovesGarlic, minced
   • 1/4 tspCrushed red pepper flakes
   
4. 4

   Step 4: Toss pasta with sauce

   Add the drained pasta to the skillet along with a splash (2–4 tablespoons) of the reserved pasta water, the lemon zest and a squeeze of lemon juice, grated Parmesan, and freshly ground black pepper. Toss vigorously over medium heat until the sauce emulsifies and clings to the pasta, adding more pasta water as needed to reach a silky consistency.

   For this step

   • 1 wholeFresh lemon (zest + juice)
   • 1/2 cupGrated Parmesan cheese
   • 1/2 tspFreshly ground black pepper
   
5. 5

   Step 5: Finish and serve

   Taste and adjust seasoning, then stir in the chopped parsley and transfer to plates. Finish with an extra sprinkle of Parmesan and an optional drizzle of any remaining browned butter from the pan, and serve immediately.

   For this step

   • 2 tbspFresh parsley, chopped
   

1. Bring a large pot of water to a rolling boil and add the kosher salt. Cook the spaghetti until just al dente according to package instructions, then reserve about 1 cup of the pasta cooking water and drain the pasta.
2. In a wide skillet over medium heat, melt the unsalted butter and let it cook, swirling occasionally, until it foams and the milk solids turn golden-brown and smell nutty (3–5 minutes). Remove from heat briefly if it begins to darken too quickly — you want a deep golden color, not blackened bits.
3. Return the skillet to low heat and add the minced garlic and crushed red pepper flakes to the browned butter. Cook, stirring constantly, just until the garlic is fragrant—about 30–60 seconds—being careful not to let it burn.
4. Add the drained pasta to the skillet along with a splash (2–4 tablespoons) of the reserved pasta water, the lemon zest and a squeeze of lemon juice, grated Parmesan, and freshly ground black pepper. Toss vigorously over medium heat until the sauce emulsifies and clings to the pasta, adding more pasta water as needed to reach a silky consistency.
5. Taste and adjust seasoning, then stir in the chopped parsley and transfer to plates. Finish with an extra sprinkle of Parmesan and an optional drizzle of any remaining browned butter from the pan, and serve immediately.