Thursday, October 14, 2010


I first tasted brown butter as a kid when my Mom, at Thanksgiving, used to brown butter and pour it over a vat of steamed cauliflower then topped it with breadcrumbs...wonderful !!!!
Browning of butter adds so much taste to the butter and combined with pasta just MAKES SENSE!!
1/2 lb fettuccine or tagliatelle
2 sticks (1 cup) unsalted butter
1/4 cup pine nuts
4 eggs
Fresh ground pepper
Fresh parmesan cheese
grated nutmeg
Prepare pasta according to package instructions and reserve 1/2 cup of pasta water. Melt butter over medium heat. Add the pine nuts and cook stirring often until golden brown about 10 minutes. Using a slotted spoon remove pine nuts to a bowl, Crack eggs into the pan and spoon butter over the yolks until the whites are set and the yolks are still runny about 3 minutes. Transfer the eggs to a plate.
In the pan of browned butter, add the pasta and half the pine nuts and stir in some of the pasta water to create a sauce. Season with salt and pepper.
Serve by dividing the pasta between 4 plates and serve with a fried egg. Sprinkle on remaining pine nuts, parmesan cheese and some grated nutmeg.
Don't let the egg bother you...FABULOUS!!!


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