pasta with brown butter & parmesan

I'm not doing my butt any favors with this one - but the simplicity and just plain YUM of this pasta are worth sharing, swimsuit season be damned. This is one of those recipes that I remember eating when I was knee high (with alphabet pasta and parmesan from a can)...except this version uses an upgrade on all the ingredients, and a simple twist on one ingredient. These small changes produce something that is at once complex and familiar, elegant but comforting. Enjoy...

Pasta with brown butter & parmesan
Prep time: 0
Cook time: 10 minutes
Serves: 2

You'll need:
8 oz fettucine or spaghetti (DeCecco fettucine in the nests is my favorite)
4 T. good quality creamery butter
1/4 C. parmesan, fresh grated

Here's how:
First, put a pot of water on to boil. Once the water is at a rolling boil, add 2 T. salt. Boil pasta according to package directions (if using fresh pasta, this will only take 2-3 minutes, dried will take longer).

Next, in a skillet over low heat, melt the butter. Let the butter foam. Swirl it around once or twice, then put the butter back on, and let the butter foam again - this time the foam should be golden yellow (will take about 6-7 minutes for the butter to go from solid to golden)... When you see this foam, remove the pan from the heat - you should be able to smell it now. If you burn or over-cook the butter, discard it and start over.

When the pasta is ready, use a pair of tongs to transfer the pasta from the boiling water to the pan with the brown butter in it. Toss lightly. Place in serving bowls, and top with a few T. fresh grated parmesan.

Simple, simple, simple, mmmmmm...