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Merry

Best Brown Butter Parmesan Pasta Recipe for Cozy Nights

For the Pasta
  • 1 pound dry spaghetti
  • 10 tablespoons unsalted butter, divided
For the Panko Topping
  • 1 cup panko breadcrumbs
  • 3 cloves garlic, minced
For the Sauce
    • 1/4 to 1/2 teaspoon red pepper flakes
    • 1 cup grated Parmesan cheese
    • 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
    • 2 tablespoons coarsely chopped fresh parsley leaves
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Ingredients Method Notes

Ingredients
  

For the Pasta
  • 1 pound dry spaghetti
  • 10 tablespoons unsalted butter divided
For the Panko Topping
  • 1 cup panko breadcrumbs
  • 3 cloves garlic minced
For the Sauce
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 cup grated Parmesan cheese
  • 2 tablespoons freshly squeezed lemon juice from 1 lemon
  • 2 tablespoons coarsely chopped fresh parsley leaves

Method
 

  1. Step 1: Cook the Spaghetti
  2. Bring a large pot of salted water to a boil.
  3. Add 1 pound of dry spaghetti and cook until just barely al dente, following the package instructions.
  4. Drain the pasta and set aside.
  5. Step 2: Toast the Panko Breadcrumbs
  6. Melt 2 tablespoons of unsalted butter in a large, high-sided skillet over medium heat until foaming.
  7. Add 1 cup of panko breadcrumbs and cook, stirring occasionally, until they are golden and fragrant (about 3–4 minutes).
  8. Transfer the toasted breadcrumbs to a small bowl and set aside.
  9. Step 3: Make the Brown Butter Sauce
  10. Wipe out the skillet with a paper towel to remove any leftover breadcrumbs.
  11. Add the remaining 8 tablespoons of butter to the skillet over low heat. Stir continuously with a wooden spoon to melt the butter evenly.
  12. As the butter melts, it will foam and develop brown bits at the bottom. Once the butter turns golden brown and has a nutty aroma (about 3–5 minutes), add the minced garlic and red pepper flakes.
  13. Stir constantly for 2 minutes, being careful not to let the garlic burn.
  14. Step 4: Combine the Pasta and Sauce
  15. Add the cooked spaghetti to the skillet with the brown butter sauce.
  16. Sprinkle 1 cup of grated Parmesan cheese over the pasta.
  17. Use tongs to toss everything together until the pasta is fully coated in the sauce and the cheese is melted.
  18. Step 5: Add the Finishing Touches
  19. Add the reserved toasted panko breadcrumbs, 2 tablespoons of lemon juice, and 2 tablespoons of chopped parsley to the skillet.
  20. Toss gently to combine all the ingredients.
  21. Step 6: Serve and Enjoy
  22. Divide the pasta into bowls.
  23. Garnish with additional Parmesan cheese, parsley, and a sprinkle of red pepper flakes, if desired. Serve immediately and enjoy!

Notes

  • Watch the Butter Closely: Brown butter can burn quickly, so keep a close eye on it and stir constantly.
  • Freshly Grated Parmesan: For the best flavor and texture, grate the Parmesan cheese fresh instead of using pre-packaged shredded cheese.
  • Adjust Spice Level: If you’re not a fan of spice, use less red pepper flakes or omit them entirely. For more heat, add extra!
  • Customize It: Add grilled chicken, shrimp, or sautéed mushrooms for a heartier meal.
  • Storage: While this dish is best enjoyed fresh, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

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