In its usual state—with cream and fat in a stable suspension—butter has a creamy taste. But this changes dramatically when it is heated quickly and starts to brown. The cream solids and fat separate; the particles caramelize and take on a nutty flavor as they toast. I like butter both ways, and I use either as a base for pasta sauce. Try making brown-butter sauces with other herbs and seasonings to use with the pastas suggested on the preceding page.
Recipe information
Yield
for 1 pound of pasta
Ingredients
Preparation
Step 1
In a big skillet, melt a stick of butter over medium heat, swirling the pan so it starts to sizzle evenly.
Step 2
Let the butter sizzle until it turns pale brown, lower the heat, and toss in 1 teaspoon fresh rosemary needles and a twist of freshly ground black pepper. Shake the pan and toast the rosemary for 1/2minute.
Step 3
Ladle in 1/2 cup of pasta-cooking water and simmer for a couple of minutes, until the sauce is reduced.
Step 4
Finish sauce with cooked pasta as usual, tossing and cooking together over low heat (for details, see page 105). Off the heat, toss pasta with 1 cup freshly grated cheese.
