Pasta and Burnt Butter Sauce
Indulge in the rich, nutty flavors of Pasta and Burnt Butter Sauce—a deceptively simple yet luxurious dish that elevates everyday pasta to gourmet status! This recipe combines tender strands of spaghetti (or your favorite pasta) with a velvety sauce made from browned butter, crispy sage leaves, and fragrant garlic. Finished with a generous sprinkle of grated Parmesan, a bright touch of lemon zest, and the optional crunch of toasted pine nuts, every bite bursts with savory depth and subtle citrus notes. Ready in just 30 minutes, this dish is perfect for busy weeknights or an elegant, no-fuss dinner party. Ideal for lovers of quick, flavorful meals, this recipe showcases the magic of simple ingredients transformed by classic Italian techniques.
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Recipe Information
Ingredients
- 400 g Pasta (such as spaghetti, linguine, or fettuccine)
- 150 g Unsalted butter
- 2 cloves Garlic
- 6 Fresh sage leaves
- 50 g Parmesan cheese, grated
- 1 tbsp Salt
- 1 tsp Ground black pepper
- 1 tsp Lemon zest
- 2 tbsp Pine nuts (optional, toasted)
Instructions
Fill a large pot with water, add 1 tablespoon of salt, and bring to a boil for the pasta. Once boiling, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, finely chop the garlic and wash the fresh sage leaves. Set these ingredients aside for later use.
In a large skillet, add the butter and heat over medium heat. Allow the butter to melt completely, stirring occasionally.
As the butter continues to cook, it will begin to foam. After a few minutes, the foam will subside, and you’ll notice small brown specks forming at the bottom of the skillet. This is the milk solids browning; at this stage, the butter will release a nutty, caramel-like aroma.
Lower the heat and immediately add the chopped garlic and sage leaves to the browned butter. Stir for 30 seconds to 1 minute, until the garlic is fragrant and the sage leaves become crisp. Be careful not to burn the garlic.
Add the cooked pasta to the skillet, tossing it gently to combine with the butter sauce. If the mixture seems dry, gradually add the reserved pasta water, 1–2 tablespoons at a time, until the desired consistency is reached.
Stir in the grated Parmesan cheese, ground black pepper, and lemon zest. Taste and adjust the seasoning with more salt or pepper if necessary.
Serve immediately, garnished with toasted pine nuts (if using), additional grated Parmesan, and a sprinkle of black pepper.
Nutrition Facts
Calories |
2067 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.6 g | 205% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 7959 mg | 346% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 3.0 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 680 mg | 52% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 413 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
