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Linguine with Brown-Butter Sauce recipe

A quick and easy side dish of linguinepasta tossed with a deliciously simple sauce featuring the incredibleflavor of browned butter.

Recipe: Linguine with Brown-ButterSauce

1 pound dried linguine
3/4 stick (6 tablespoons) unsalted butter
1/4 cup minced fresh parsley leaves
1/4 cup freshly grated Parmesan
1/2 teaspoon dried oregano, crumbled
1/2 cup plain yogurt at room temperature

  • In a kettle of boiling salted water boilthe linguine until it is al dente, reserve 1/2 cup of the cookingwater, and drain the linguine well.
  • While the linguine is cooking, in a heavyskillet cook the butter over medium heat, swirling the skilletoccasionally, until it is nut-brown in color.
  • In a large bowl whisk together the butter,parsley, Parmesan, and oregano until the mixture is combinedwell. Whisk in the yogurt and salt and pepper to taste. Add thelinguine, toss the mixture well, and add enough of the reservedcooking water to thin the sauce to the desired consistency.

    Serves 4 to 6.

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  • Comments

    1 Comment


    Nutty brown butter, grated Parmesan cheese, and pasta water mingle with al dente spaghetti to create pure magic. Best of all, this dish is ready in a matter of minutes. Have you heard of Cacio e Pepe? Other than not really knowing how to pronounce it, it s also a dish that, strangely, until now, I ve never been able to prepare successfully.

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