Pasta With Brown Butter, Whole Lemon, and Parmesan
A luxurious pasta dish featuring short tube pasta tossed in a brown butter sauce with tender lemon slices and plenty of Parmesan cheese. The whole lemon slices add bright citrus notes while cooking them in butter creates a sophisticated, nutty flavor.
Ingredients
- •1 lb short tube pasta
- •2 tsp Kosher salt
- •8 Tbsp unsalted butter
- •1 whole lemon
- •1 oz Parmesan
- •2 tsp black pepper
Cooking Instructions
- 1.
Cook pasta in a large pot of boiling generously salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions (pasta will finish cooking in the sauce).
10 min
- 2.
Meanwhile, heat half of the butter in a large Dutch oven or other heavy pot over medium until melted. Add lemon slices and cook, stirring often, until softened and bottom of pot is browned in spots, 5-7 minutes. Using tongs, transfer one-third of lemon slices to a plate; set aside.
7 min
- 3.
Just before pasta is al dente, scoop out 2 cups pasta cooking liquid. Add 11/2 cups pasta cooking liquid to butter sauce. (This may seem like a lot of liquid, but it will thicken once the remaining ingredients are added.) Add remaining butter a piece at a time, whisking until each piece is incorporated before adding more, until the sauce is emulsified and creamy.
5 min
- 4.
Drain pasta and add to sauce. Cook, stirring often and adding 1 oz. Parmesan a little at a time. Once all of the cheese is added, continue to cook, still stirring, until cheese is melted and sauce is creamy and clings to pasta, about 3 minutes. If sauce looks very thick, add more pasta cooking liquid 1-2 Tbsp. at a time to thin (saucier is ideal as it will thicken as it cools). Remove from heat and sprinkle with an almost ridiculous amount of pepper (about 2 tsp.); toss once more.
5 min
- 5.
Serve pasta topped with reserved lemon rounds and more Parmesan.
1 min
