Monday, November 18, 2013

Pasta in Burnt Butter

Spaghetti in burnt butter is a great Greek dish.   A few years ago I learned to make it with scrambled egg for added protein.  It looked odd at first, but I've made it several times since... It's inexpensive but filling and flavorful. 
I have to admit that this recipe is almost too easy. 
But I am posting it so you can remember to add it to your menu planner.  

Boil a water in a large pot.
Add a ton of salt.  One of the cooks on The Chew says pasta is Italian and so the water should be like the ocean, salty.

Add a pound of spaghetti. 

As it wilts, stir so it doesn't stick.  Cook for 9 minutes.

Pour the cooked spaghetti in a colander to drain, dry out the pot with a paper towel and  melt 1/2 stick of butter in the pot.  You can also melt the butter in a smaller pot and pour over the plated spaghetti, but I don't like to dirty a pot unnecessarily.    

You can also add minced, crushed (or powdered) garlic for added flavor.

Let it cook, undisturbed, till it browns.

Remove from heat.  Add drained spaghetti to burnt butter and stir.

Pour 1/2c Parmesan cheese and stir.  You can add 1/4 c crumbled feta or Asiago to make it interesting.  


But you don't have to stop here.  You might want to add more protein.  You can sauté shrimp.  Or you can try an omelet. 


Scramble an egg and pour into a greased/buttered sauté pan.  Tilt the pan so the egg thins out and covers the bottom. Flip for even cooking.  Cook servings separately or in a large pan so the egg stays thin. 

Umm, use a nonstick pan so you don't make a mess.  

Add ketchup or  hot sauce and serve with sliced fruit.  Makes a quick, cheap, hot dinner.

No comments: