MacAronia Me Voutyro - Pasta with Brown Butter Sauce
Yield
6 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
spaghetti
or other |
|
| ½ | pound |
butter
|
|
| ½ | cup |
Parmesan cheese
kefalotyri, grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
spaghetti
or other |
|
| 226.8 | g |
butter
|
|
| 118 | ml |
Parmesan cheese
kefalotyri, grated |
|
Directions
Fill a large deep pot ¾ full with water.
Add salt and bring to a rolling boil.
Add pasta slowly, without breaking the boil. Cook 10 minutes.
Place a colander in sink and turn pasta into it.
Rinse under hot running water, allowing the water to drain through the spaghetti.
Heat the butter in a small saucepan to a honey brown.
Watch it carefully for these minutes; it burns quickly and suddenly.
Return spaghetti to large pot and dribble hot butter over it.
Sprinkle with half the cheese and toss gently to mix.
Transfer to a large ovenproof platter, sprinkle top with more cheese and bake for 10 minutes at 350℉ (180℃).
Serve hot.
