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Autumn
Main
Saffron Roasted Cauliflower
with whipped feta & pomegranate
1h 15m·Easy·Serves 4
4.9
VegetarianGluten-Free
WinterMain
Brown Butter Pasta
with crispy sage & toasted walnuts
The alchemy of browning butter — watching it transform from pale yellow to nutty amber — is one of cooking's great simple pleasures. Tossed through pasta with crispy sage leaves and crunchy walnuts, this is a 20-minute dinner that tastes like it took considerably longer.
5 minPrep Time
20 minCook Time
25 minTotal
2Serves
EasyDifficulty
November 2024Published
Ingredients
Serves 2
250gpappardelle or tagliatelle
100gunsalted butter
20fresh sage leaves
80gwalnuts, halved
60gParmesan, finely gratedplus more to serve
1lemon, zested
2 clovesgarlic, thinly sliced
pinchfreshly grated nutmeg
to tastesalt & cracked black pepper
Vegetarian
Method
1
Cook the pasta in generously salted boiling water according to packet instructions until al dente. Reserve 120ml of pasta cooking water before draining.
2
While the pasta cooks, toast the walnuts in a dry frying pan over medium heat for 3–4 minutes until fragrant and lightly golden. Set aside.
3
In the same pan, melt the butter over medium heat. Once foaming, add the sage leaves and garlic slices. Continue cooking, swirling occasionally, until the butter turns nut-brown and smells like toasted hazelnuts, and the sage leaves are crisp — about 4–5 minutes. Watch carefully; it goes from brown to burnt quickly.
4
Add the drained pasta to the brown butter along with a splash of the reserved pasta water. Toss vigorously to combine and create a glossy sauce. Add more pasta water if needed.
5
Remove from heat, add the Parmesan, lemon zest, nutmeg, and half the walnuts. Toss again. Serve immediately topped with the remaining walnuts, extra Parmesan, and plenty of black pepper.
💡 Cook's Notes
- —The pasta water is essential — its starch helps the butter emulsify into a proper sauce rather than pooling at the bottom.
- —Watch the butter closely once it starts foaming. Once the milk solids turn amber and smell nutty, remove from the heat immediately.
Recipe by Luca Ferrante · Published November 2024
