Recipe ingredients
- 1 pound spaghettini or thin spaghetti
- 1/2 cup butter
- Coarsely ground black pepper, to taste
- 1/4 cup pine nuts (pinones or pignoli), toasted
- Fresh Italian flat leaf parsley, finely chopped
- Parmigiano-Reggiano cheese, freshly grated
Recipe method
- Begin cooking pasta. Cook the pasta to the al dente stage, following package directions.
- Meanwhile, place butter in a heavy frying pan and cook it over medium high heat until the foam turns slightly brown and subsides. Set it aside until the pasta is ready.
- Drain pasta well, then place in a large bowl. Slowly pour the burnt butter over the pasta and toss well to coat. While tossing the pasta, add the pepper, pine nuts and parsley.
- Place the pasta on individual plates and top each with grated cheese.
Other pasta recipes:
Spaghettini with burnt butter recipe
|
