From the Cook
From the Cook
From the Cook
1/4
Brown Butter Alfredo
Instructions
1
|
Cook pasta in salted boiling water until al dente. Reserve 1/4 cup pasta water and drain.
2
|
In a pan over medium heat, melt butter and continue cooking, stirring often, until it turns golden brown and fragrant.
3
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Add minced garlic and chopped sage. Cook for 1–2 minutes until aromatic.
4
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Pour in heavy cream and bring to a gentle simmer.
5
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Season with salt, black pepper, garlic powder, and onion powder.
6
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Add cooked pasta, Parmesan cheese, and a splash of pasta water. Stir to coat and melt the cheese.
7
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Let cook for a few more minutes, stirring occasionally, until sauce thickens and coats the pasta evenly.
8
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Serve hot, topped with extra Parmesan.
My Calorie Intake
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Tips & Tricks (5)
- Brown Butter Perfection 🧈Watch the butter carefully when browning - it can quickly go from golden to burnt. Remove from heat when it turns a deep amber color with nutty brown specks.
- Pasta Water Magic 💧Always reserve about 1 cup of pasta water before draining; the starchy liquid is crucial for creating a silky, emulsified sauce that clings perfectly to the pasta.
- Sage Technique 🌿Crisp sage leaves in the brown butter for maximum flavor - they should be just slightly dark and crisp, which intensifies their aromatic qualities.
- Cheese Melting Hack 🧀Grate Parmesan fresh and add it off the heat to prevent clumping, slowly stirring to create a smooth, creamy texture.
- Pasta Texture Secret 🍝Cook fusilli lunghi just shy of al dente, as it will continue cooking when tossed in the hot sauce, ensuring a perfect final texture.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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