This is why you will love brown butter and parmesan pasta. It's easy to make but will result in a flavor that tastes like you ...

featuring tender triangular parcels of fresh pasta with a potato, fontina and mascarpone filling, finished with nutty browned butter and grated Parmesan.

Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted ...

In a small bowl, mix the butter, garlic, parsley and Parmesan together and add ... or until golden brown. For the spaghetti puttanesca, heat the extra virgin oil in a large frying pan over a ...

Add pasta. Drain the cooked pasta, reserving about 1/4 cup of the starchy cooking water. Return the pasta to the pot and toss ...

1. Cook the pasta in boiling, salted water until al dente. Drain. 2. Heat the butter in a small pan over a medium heat until caramel brown, this should take about 15 minutes. 3. Pour the pasta onto a ...

In a large sauté pan, melt butter over medium-low heat. Let the butter brown, about 5-7 minutes ... Sprinkle with basil. Serve with pasta (I used penne) cooked according to manufacturer's ...

Melt the butter in a large, wide saucepan over a medium heat and fry the leeks until soft and fragrant but not brown ... until the pasta is al dente, seasoning generously with salt and pepper. 4. Stir ...

al dente pasta, and a creamy garlic Parmesan sauce. The chicken is seasoned with garlic powder, salt, and pepper, then cooked until golden brown. The pasta is cooked separately and tossed with the ...