Brown Butter Pasta

8 oz. Fettuccine

2 Sticks Unsalted Butter

4 Eggs

3/4 cup Pine Nuts

Freshly Ground Black Pepper (to taste)

Freshly Grated Parmesan

Kosher Salt (to taste)

Grated Nutmeg (to taste)



1. Bring a large pot of salted water to a boil and add pasta

2. Cook, sitrring occasionally, until al dente, about 4 minutes.

3. Set a strainer over a bowl; drain pasta, reserving 1/4 cup pasta cooking water and set aside.

4. Melt butter in a 12″ skillet over medium heat.

5. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes.

6. Using a slotted spoon, transfer pine nuts to a bowl.

7. Working in two batches, crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny,out 3 minutes.

Malbec, 2009. Gaucho8. Transfer effs to a plate and keep warm.

9. Add pasta and half the pine nuts to skillet and toss until hot.

10. Stir in some of the reserved pasta water to create a sauce, then season with salt and pepper.

11. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle with remaining pine nuts, parmesan and nutmeg.

Serve this with Gaucho Malbec



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