Brown Butter Garlic Parmesan Pasta

🧂 Ingredients

• ½ cup salted butter
• 4 cloves garlic

  minced or pressed
• 12.3 oz egg noodles
• 200 g parmesan cheese, grated
• ½ cup reserved pasta water
• 1 pinch salt
• 1 pinch pepper
• fresh parsley for garnish

  if desired

Instructions

• 1 Put on a pot of water for the noodles at the beginning so it cuts cooking time.
  The water should be starting to boil at the same time your butter is browning. I
  used a small stock pot for my noodles and filled it ¾ full of water, and added
  salt once it boiled.
• 2 In a small dutch oven cook the butter over medium heat until it bubbles and
  foams. It will start to develop brown specks as it begins to emit a nutty aroma.
  Whisk until it's lightly golden brown, then toss in the garlic for about 1
  minute. At this point, your butter should be perfectly golden and your garlic
  will smell fragrant. Remove the pan from heat to stop the cooking process. The
  entire process should take about 5 to 8 minutes, depending on your stove and
  pan. Keep the pan nearby because you will use that one for the final process.
• 3 Toss the noodles in the water and cook for one minute less than the package
  requires. Reserve about 1 cup of the pasta water. Drain the pasta, but do NOT
  rinse it.
• 4 Put the dutch oven back on the burner over medium-low heat. Toss the cooked
  noodles in, stirring to coat the noodles evenly with the butter and garlic. Toss
  about ½ of the parmesan, and about ¼ to ½ cup of reserved pasta water into the
  dutch oven, stir until pasta is creamy and smooth. Remove from heat.
• 5 Sprinkle with remaining parmesan. Garnish with parsley, if desired. If you don't
  have fresh you can use dried.
• 6 Serve with a big old brown butter loving smile!
• 7 Toss the egg noodles in hot boiling water.

Nutrition Info