# Components:
→ Pasta
01 - 12 oz fettuccine or egg noodles
02 - Salt, for boiling water
→ Browned Butter
03 - 6 tablespoons unsalted butter
04 - 4 garlic cloves, finely minced
→ Finishings
05 - 1/4 cup reserved pasta water
06 - 1/3 cup freshly grated parmesan cheese, plus extra for serving
07 - 2 tablespoons chopped fresh parsley
08 - 1/2 teaspoon freshly ground black pepper
09 - Zest of 1 lemon (optional)
# Method steps:
01 - Fill a large pot with water and season generously with salt. Bring to a boil. Add noodles and cook according to package instructions until al dente. Reserve 1/4 cup pasta water, then drain.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Swirl occasionally and cook until the butter foams and turns golden brown with a nutty aroma, about 4–5 minutes. Watch closely to prevent burning.
03 - Stir in minced garlic and sauté for 30 seconds until fragrant. Remove pan from heat immediately.
04 - Add drained noodles to skillet with browned butter. Toss thoroughly to coat pasta with the infused butter.
05 - Incorporate reserved pasta water, parmesan, parsley, black pepper, and lemon zest if desired. Toss until cheese melts and ingredients are well combined. Adjust seasoning to taste.
06 - Transfer noodles to bowls and top with additional parmesan and fresh parsley. Serve immediately.
