Brown Butter Parmesan Pasta Perfection

1. Cook the Pasta

Begin by setting a large pot of water over high heat and bring it to a rolling boil. Add a generous pinch of kosher salt to season the water, which will infuse the pasta with flavor as it cooks. Add your chosen long noodles to the pot and cook them according to the package directions until they are al dente. Before draining the pasta, remember to save about 1/2 cup of the pasta water—we'll need this starchy liquid to create a silky sauce. Drain the pasta but don't shake it dry; you want some of that water clinging to the noodles.

2. Brown the Butter

In your skillet or Dutch oven, melt the unsalted butter over medium heat. Watch as the butter transitions from a sunny yellow to a deep golden-brown hue. This should take about 3 to 4 minutes. During this time, the butter will start to smell nutty and toasty—those are the browned milk solids creating layers of flavor that will make your pasta dish irresistible. Keep an eye on the butter, as it can go from perfect to burnt quite quickly.

3. Combine Pasta and Butter

Once your butter has reached that gorgeous brown color, add the cooked pasta straight into the skillet. Toss it gently in the butter, ensuring each strand is coated with that rich, nutty butter. This step marries the pasta with the butter, allowing the noodles to absorb all the flavors.

4. Add Parmesan and Pasta Water

It's time to introduce the freshly grated Parmesan cheese into the mix. Sprinkle it over the pasta and add a little of the reserved pasta water, one tablespoon at a time. You may not need the entire 1/2 cup, so add just enough until the pasta looks glossy and the sauce clings to the noodles in a velvety embrace.