This recipe is quick and easy to make. The flavour from the brown butter blends perfectly with the garlic in this pasta. Toss fresh parmesan to your heart’s content.
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One of my favourite sayings in life is “butter is everything”. When you cook for a living that statement really is true. I use butter in so many recipes. It provides a creamy texture and makes recipes explode with flavour. Gay Lea has been a staple in my house forever!
When I was making this recipe I was incredibly focused on Fall and Winter recipes that scream comfort food. Pasta is my go-to when it comes to a filling, feel-good meal. I’m not going to lie, this girl loves her carbs. Unapologetically!
For me, brown butter is the epitome of incredible fall dining experiences. There is something about the nutty flavour that browned butter lends to pasta makes me think of fall and comfort food. It takes me to my happy place.
I just happened to have some wild garlic egg noodles I picked up on a trip so that became my jump-off point for the recipe. I knew I wanted to play up the garlic in this pasta, and nothing goes better with garlic pasta than parmesan.
This recipe came to life with my daughter’s help. For those who have not heard, I fell down some stairs earlier this month. I’m okay but I fractured my fibula. I also bruised every inch of my body, so I’m incredibly sore.
Needless to say, it’s hard to cook and work right now. I can stand long enough to make quick recipes. I knew this one would be a fast, easy recipe that I could handle from start to finish. The quicker it came together the quicker I could sit down.
Enter my own little mini-me. My daughter is in her 20’s and just happened to have the day off work. She helped me prep and cook this recipe. She also helped style all the photos in the post. In my biased opinion she totally rocked it!
As we were making this she kept talking about how amazing the aroma was. It started with the nuttiness of the brown butter, then we tossed in the garlic and the house smelled absolutely amazing. Fragrant garlic is everything.
By the time we made this, styled it, and photographed we were SO hungry. It’s so hard to wait to eat some days. This recipe was one of the hardest recipes I’ve ever had to resist until the photos were done. I was so happy to dive in.
You will notice I used salted butter in this recipe. I love using salted butter for pasta, it works for me and means I don’t have to add as much salt to the finished dish. Salted butter is my go-to butter for most recipes. I buy it in bulk, and keep a couple in the freezer for emergencies.
Give this recipe a try and let me know what you think of it. If you don’t have wild garlic egg noodles you can use regular egg noodles. Or swap for any noodles you love. If you don’t have fresh parmesan or garlic just use what you have on hand. No judgment here.
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- 1/2 cup 1 stick Gay Lea Salted Butter
- 4 cloves garlic minced or pressed
- 12.3 oz 0.77lbs/350 g egg noodles
- 200 g 2 cups parmesan cheese, grated
- 1/2 cup reserved pasta water
- Salt and Pepper to taste
- Parsley for garnish if desired
Put on a pot of water for the noodles at the beginning so it cuts cooking time. The water should be starting to boil at the same time your butter is browning. I used a small stock pot for my noodles and filled it 3/4 full of water, and added salt once it boiled.
In a small dutch oven cook the butter over medium heat until it bubbles and foams. It will start to develop brown specks as it begins to emit a nutty aroma. Whisk until it's lightly golden brown, then toss in the garlic for about 1 minute. At this point, your butter should be perfectly golden and your garlic will smell fragrant. Remove the pan from heat to stop the cooking process. The entire process should take about 5 to 8 minutes, depending on your stove and pan. Keep the pan nearby because you will use that one for the final process.
Toss the noodles in the water and cook for one minute less than the package requires. Reserve about 1 cup of the pasta water. Drain the pasta, but do NOT rinse it.
Put the dutch oven back on the burner over medium-low heat. Toss the cooked noodles in, stirring to coat the noodles evenly with the butter and garlic. Toss about 1/2 of the parmesan, and about 1/4 to 1/2 cup of reserved pasta water into the dutch oven, stir until pasta is creamy and smooth. Remove from heat.
Sprinkle with remaining parmesan. Garnish with parsley, if desired. If you don't have fresh you can use dried.
Serve with a big old brown butter loving smile!
Toss the egg noodles in hot boiling water.
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Disclosure: I am part of the PTPA Brand Ambassador Program with Gay Lea and I received Compensation as part of my affiliation with this group. The opinions on this blog are my own.