Spaghettini with Burnt Butter Recipe

Spaghettini with Burnt Butter Recipe

1 lb. thin spaghetti or spaghettini
Black pepper, freshly ground
1/4 cup of toasted pine nuts (pignoli or pinones)
1/2 cup of butter
Grated freshly Parmigiano-Reggiano cheese
Finely chopped fresh parsley (Italian flat-leaf)

Spaghettini should be cooked as per instructions from its package until it has cooked through but still firm.

In the meantime, melt butter on a heavy pan for frying then cook on medium-high flame until foam of the butter turns brown slightly and it subsides. Then, set this aside just until ready to serve your pasta.

Drain off water from pasta then put it inside a big serving bowl. Gradually pour in the butter that is kind of burnt and mix pasta and butter well.

While mixing pasta & butter add in the parsley and pine nuts then serve the pasta in plates and finish with a topping of grated Parmigiano-Reggiano.

Serves 6