Weeknight Brown Butter Lemon Pasta
This Brown Butter Lemon Pasta combines rich, nutty brown butter with the zestiness of lemon and a mild kick from chilli flakes. With only five ingredients and a quick cooking time, it’s an ideal choice for a simple yet gourmet meal. Using Meyer lemon adds a delicate citrus note without bitterness, though with the right adjustments, regular lemons can be used as well. Perfect for any pasta lover seeking a refreshing twist on traditional butter sauce.
Servings: 2
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.
Notes
If you're using regular Indian lemons instead of Meyer lemons, skip the sauteing in brown butter as it will get bitter. Instead, just add a splash of lemon juice at the end.
