15 Decadent Browned Butter Pasta Recipes You Need to Try Tonight

This recipe is the quintessential introduction to browned butter pasta. The nutty butter perfectly complements the earthy, slightly peppery flavor of crisp sage.

Ingredients: 1 lb pasta (fettuccine or tagliatelle), 1/2 cup unsalted butter, 20 large fresh sage leaves, 1/2 cup grated Parmesan cheese, salt and freshly cracked black pepper.

Steps: 1. Cook pasta according to package directions, reserving 1/2 cup pasta water. 2. In a large skillet, melt butter over medium heat. Continue cooking, swirling occasionally, until the milk solids turn a deep amber color and the butter smells deeply nutty (4–7 minutes). 3. Add the sage leaves and fry for about 30 seconds until crisp. 4. Drain the pasta and transfer it immediately to the skillet. 5. Toss vigorously with the browned butter, sage, Parmesan, and a splash of reserved pasta water until a light sauce forms. Season to taste.

A sophisticated, flavor-enhanced take on the Roman classic. Browning the butter adds depth that standard butter lacks.

Ingredients: 1 lb spaghetti, 1/2 cup unsalted butter, 1 tsp freshly cracked black pepper, 1 cup finely grated Pecorino Romano cheese, pasta water, sea salt.

Steps: 1. Cook spaghetti al dente. 2. In a wide skillet, brown the butter until it reaches a deep amber color. 3. Add the cracked black pepper and toast gently in the butter for 30 seconds. 4. Drain pasta, reserving 1 cup of cooking water. 5. Transfer the hot pasta to the skillet. Gradually add the Pecorino Romano and pasta water, stirring and shaking the skillet continuously until the starch, butter, and cheese emulsify into a creamy sauce.

A bright, zesty sauce that cuts through the richness of the browned butter, creating a balanced and flavorful light meal.

Ingredients: 1 lb linguine, 1/3 cup unsalted butter, 2 cloves garlic (minced), zest and juice of 1 lemon, 2 tbsp capers (drained), 1/4 cup chopped fresh parsley, salt.

Steps: 1. Cook linguine. 2. Brown the butter in a pan over medium heat. 3. Add minced garlic and cook until fragrant (about 1 minute). 4. Stir in the lemon zest, lemon juice, and capers. 5. Toss the drained pasta with the sauce and a small amount of pasta water to loosen it. Finish with fresh parsley.

Scallops absorb the nutty notes of the butter beautifully, making this recipe feel restaurant-worthy but simple to execute.

Ingredients: 1 lb linguine, 1/2 cup unsalted butter, 1 lb sea scallops, 1/4 cup dry white wine, 1 shallot (minced), salt, fresh chives for garnish.

Steps: 1. Cook linguine. 2. Sear scallops in a separate pan until golden on both sides. Remove and set aside. 3. Brown the butter in the same pan. Add shallots and sauté until soft. 4. Deglaze the pan with white wine. 5. Return scallops to the pan. 6. Toss the drained linguine with the sauce, coating all ingredients evenly. Garnish with chopped chives.

Transform store-bought ravioli into an extraordinary dish using nothing more than browned butter, garlic, and cheese.

Ingredients: 20 oz cheese ravioli (fresh or frozen), 1/2 cup unsalted butter, 3 cloves garlic (thinly sliced), 1/2 cup grated Parmesan, fresh basil leaves.

Steps: 1. Cook ravioli according to package directions. 2. In a wide skillet, brown the butter. 3. Add sliced garlic and cook until the slices are light golden and aromatic. 4. Using a slotted spoon, gently transfer the cooked ravioli directly into the butter skillet. 5. Toss lightly to coat. Serve immediately, topped generously with Parmesan cheese and fresh basil.

The earthiness of mixed mushrooms is amplified by the deep, nutty profile of the browned butter and a hint of fresh thyme.

Ingredients: 1 lb fettuccine, 1/2 cup unsalted butter, 1 lb mixed mushrooms (cremini, shiitake), 1 tbsp fresh thyme leaves, 1/4 cup heavy cream, salt, pepper, Parmesan.

Steps: 1. Cook pasta. 2. Sauté mushrooms in a separate pan until tender; remove. 3. Brown the butter in the same pan. Add thyme. 4. Stir in heavy cream and bring to a simmer. Return mushrooms to the pan. 5. Toss with drained fettuccine and a bit of pasta water until the sauce thickens and coats the pasta beautifully.

A cozy, autumnal dish perfect for fall. The buttery sauce blends seamlessly with the creamy squash puree and crunchy pecans.

Ingredients: 1 lb short pasta (e.g., penne), 1 cup roasted butternut squash puree, 1/2 cup unsalted butter, 1/4 cup chopped pecans (toasted), 1/4 tsp nutmeg, pasta water.

Steps: 1. Cook pasta. 2. Brown the butter until it is rich and nutty. 3. Stir the butternut squash puree and nutmeg into the browned butter, thinning with reserved pasta water until you reach a smooth, creamy consistency. 4. Toss the drained pasta with the sauce and sprinkle generously with toasted pecans before serving.

A unique sweet and savory fusion, this dish can serve as an unusual side or even a dessert, reminiscent of kugel or sweet noodles.

Ingredients: 1 lb spaghetti, 1/2 cup unsalted butter, 1/4 cup packed brown sugar, 1 tsp vanilla extract, 1/2 tsp nutmeg, pinch of salt.

Steps: 1. Cook spaghetti. 2. Brown the butter until fully nutty. 3. Remove the pan from heat and immediately whisk in the brown sugar, vanilla extract, nutmeg, and salt until the sugar is dissolved and the sauce is smooth. 4. Toss the drained spaghetti quickly in the sweet sauce until every strand is coated. Serve warm.

The ‘little ears’ pasta cups are perfect for holding the creamy ricotta and tiny pieces of nutty broccoli florets.

Ingredients: 1 lb orecchiette, 1/2 cup unsalted butter, 1 cup small broccoli florets (steamed), 1/2 cup whole milk ricotta cheese, lemon zest, red chili flakes.

Steps: 1. Cook pasta, adding broccoli florets to the water during the last 3 minutes of cooking. Drain, reserving water. 2. Brown the butter. 3. Toss the pasta and broccoli with the browned butter. 4. Stir in ricotta cheese, lemon zest, and chili flakes, using pasta water to achieve a creamy consistency.

A simple summer preparation where browned butter adds depth to fresh, burst cherry tomatoes and aromatic basil.

Ingredients: 1 lb tagliatelle, 1/2 cup unsalted butter, 1 pint cherry tomatoes (halved), 1 clove garlic (minced), 1/4 cup fresh basil leaves, balsamic glaze (optional).

Steps: 1. Cook tagliatelle. 2. Brown the butter in a large skillet. 3. Add minced garlic and cherry tomatoes, cooking until the tomatoes begin to soften and burst slightly (about 3 minutes). 4. Toss the drained pasta with the tomato sauce. 5. Stir in fresh basil. Drizzle with balsamic glaze for added sweetness, if desired.

A light yet satisfying meal where the buttery sauce enhances the flavor of the tender shrimp and zucchini.

Ingredients: 1 lb penne, 1/2 cup unsalted butter, 1 lb shrimp (peeled and deveined), 1 large zucchini (finely chopped), 1/4 cup dry white wine, fresh dill.

Steps: 1. Cook penne. 2. In a skillet, sauté shrimp and zucchini until shrimp is pink; remove and set aside. 3. Brown the butter in the same pan. 4. Deglaze the pan with white wine. 5. Return shrimp and zucchini to the pan. 6. Toss everything with the drained penne and fresh dill.

This recipe delivers a sophisticated mix of textures and flavors: creamy, nutty, tart, and sweet.

Ingredients: 1 lb penne, 1/2 cup unsalted butter, 1/2 cup chopped hazelnuts (toasted), 4 oz creamy goat cheese, 1 tbsp honey, pinch of black pepper.

Steps: 1. Cook penne. 2. Brown the butter in a pan. Add the toasted hazelnuts and stir. 3. Remove from heat. 4. Toss the drained pasta with the butter-hazelnut mixture. 5. Add crumbled goat cheese and honey, tossing gently until the cheese slightly softens and coats the pasta. Season with pepper.

A surprising Asian-Italian fusion where the rich, nutty butter base is elevated by umami-rich white miso and sharp ginger.

Ingredients: 1 lb ramen or lo mein noodles, 1/3 cup unsalted butter, 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tsp grated fresh ginger, chopped scallions.

Steps: 1. Cook noodles according to package directions. 2. Brown the butter. 3. Remove the pan from heat and quickly whisk in the miso paste, soy sauce, and grated ginger until fully incorporated and smooth. 4. Toss the drained noodles immediately with the sauce. Serve hot, topped with fresh scallions.

Similar to Aglio e Olio, but using browned butter instead of olive oil for a deeper flavor profile and a subtle kick of heat.

Ingredients: 1 lb spaghetti, 1/2 cup unsalted butter, 1 tsp red chili flakes (adjust to taste), 1/2 cup chopped Italian parsley, 1/4 cup pine nuts (toasted), lemon wedges.

Steps: 1. Cook spaghetti. 2. Brown the butter. 3. Add chili flakes and cook for about 30 seconds until the aroma is released. 4. Toss the drained spaghetti with the chili butter, a generous amount of chopped parsley, and toasted pine nuts. Serve immediately with a fresh squeeze of lemon juice.

Enhance your favorite prepared pesto by adding the unparalleled nutty depth of beurre noisette and extra texture from walnuts.

Ingredients: 1 lb fusilli, 1/2 cup unsalted butter, 1/2 cup prepared basil pesto, 1/4 cup chopped walnuts (toasted), Parmesan for serving.

Steps: 1. Cook fusilli. 2. Brown the butter. 3. Remove from heat and stir in the basil pesto until fully combined. 4. Toss the drained pasta with the browned butter pesto sauce. 5. Mix in toasted walnuts and serve immediately with fresh Parmesan cheese.