Brown Butter Lemon Pasta is a simple yet indulgent dish with origins rooted in Italian cooking, where minimal ingredients and fresh flavours are celebrated. Brown butter, also known as “beurre noisette” in French cuisine, adds depth with its nutty aroma, balancing perfectly with the bright acidity of Meyer lemon. Meyer lemons are preferred here for their less acidic, sweeter profile, allowing a mellower citrus flavour to complement the rich butter without overpowering it. However, regular lemons work just as well—just add a squeeze of juice at the end instead.
On Using Meyer Lemons and Substitutions
Meyer lemons, known for their slightly sweeter and less acidic flavour, are ideal here as they don’t add bitterness when browned in butter.
If Meyer lemons aren’t available, you can still achieve a balanced lemon flavour:
- Use a regular lemon, but skip the sauté step, as cooking Indian lemons can make the sauce bitter.
- Instead, add a splash of fresh lemon juice directly into the sauce just before serving. This preserves the citrus flavour without overpowering the brown butter’s delicate nuttiness.
Weeknight Brown Butter Lemon Pasta
Ingredients
- 3 tbsp cold unsalted butter divided
- 1 Meyer lemon, thinly sliced with seeds removed (use a splash of lemon juice at the end if using regular lemons)
- 1 tbsp red chilli flakes
- 3 tbsp Parmesan cheese grated (optional)
- Salt and pepper to taste
- 2 cups pasta of choice
Instructions
- In a pot of boiling salted water, cook the pasta until al dente. Reserve approximately ¾ cup of pasta water, then drain the pasta.
- In a pan over low-medium heat, add half the butter, chilli flakes, and Meyer lemon slices. Let the butter brown for about 5 minutes, stirring occasionally. The butter will darken to a nutty aroma, and the lemon slices will crisp up.
- Remove the lemon slices from the pan and place them on a plate for garnish.
- Add the reserved pasta water to the pan and increase the heat to medium. Gradually add the remaining cold butter, a little at a time, stirring continuously to allow each addition to melt fully before adding more. This will create a thick, creamy sauce.
- Reduce the heat to low, then add in the Parmesan (if using) and cooked pasta. Season with salt and pepper to taste. If using regular lemons, add a splash of lemon juice at this stage, then turn off the heat.
- Plate the pasta, topping with cracked black pepper, Parmesan, and the crispy lemon slices for garnish.
