Brown Buttered Noodles

Sometimes the simplest dishes bring the most joy, and these brown buttered noodles are pure comfort food magic. With just a handful of ingredients, you’ll create a silky, nutty sauce that transforms ordinary pasta into something extraordinary.

The secret lies in the careful browning of the butter, which develops deep toffee notes and an irresistible aroma that’ll have everyone gathering in the kitchen. When combined with sharp pecorino romano and fresh garlic, it creates a luxurious coating that clings perfectly to each strand of pasta.

Ingredients

For the Pasta:

• 1 pound spaghetti
• Kosher salt

For the Sauce:

• 8 Tbsp unsalted butter
• 4 cloves garlic, minced
• ¼ cup finely grated pecorino romano, plus more for serving
• Freshly ground black pepper

Steps

1. Fill a large pot with just enough water to cover pasta (about 4-5 quarts). Bring to a boil over high heat. Season with a light touch of salt (about 1 tablespoon – less than usual as we’re using concentrated cooking water).
2. Add pasta to boiling water and stir immediately to prevent sticking. Cook for about 8-10 minutes, stirring occasionally.
3. While pasta cooks, place butter in a large skillet over low heat. Watch carefully as it melts and begins to foam. Cook for 3-5 minutes, stirring constantly, until butter turns light golden and smells nutty. You’ll see small brown specks forming at the bottom – this is perfect!
4. Add minced garlic to browned butter and cook for exactly 30 seconds until fragrant but not browned. Immediately add 2-3 ladles (about 1 cup) of pasta water to stop the browning process. The mixture will bubble vigorously – this is normal!
5. When pasta is almost al dente (about 1 minute before package time), transfer it directly to the butter sauce using tongs. Add ½ cup pasta water and toss continuously until pasta is perfectly al dente and sauce becomes creamy (2-3 minutes).
6. Remove from heat and stir in pecorino romano until melted. Season with salt and freshly cracked black pepper to taste. The sauce should coat the back of a spoon – if too thick, add pasta water 1 tablespoon at a time.
7. Serve immediately, topped with additional pecorino and a generous grinding of black pepper. The pasta should twirl easily and have a glossy sheen.

Smart Swaps

• Use whole wheat spaghetti for added fiber and nutrients
• Replace pecorino with Parmigiano-Reggiano (use same amount)
• Try gluten-free pasta – just reduce cooking time by 2 minutes

Make It Diabetes-Friendly

• Use chickpea or lentil pasta to reduce carbs by 25% per serving
• Portion size: stick to 1 cup cooked pasta (approximately 45g carbs)
• Add 2 cups sautéed vegetables to increase fiber and reduce glycemic impact
• Consider serving with lean protein to help stabilize blood sugar

Pro Tips

• Reserve extra pasta water – sauce will thicken as it sits
• Use a light-colored pan to better monitor butter browning
• Don’t walk away during butter browning – it can go from perfect to burnt in seconds
• Toss pasta with tongs rather than stirring for better sauce distribution