Brown Butter Parmesan Spaghetti

Nutty brown butter, grated Parmesan cheese, and pasta water mingle with al dente spaghetti to create a rich, creamy, and satisfying sauce. Best of all, this dish is ready in a matter of minutes.

4 tablespoons butter (I use unsalted, but salted is also fine)
½ pound (8 ounces) spaghetti noodles
¼ cup pasta water + more if necessary (don’t throw it out!)
⅓ cup grated Parmesan cheese (not shredded) + more for topping if desired
Freshly ground black pepper
Recommended (but optional) toppings for a little variation: fresh chopped basil, cooked chopped bacon, halved cherry tomatoes

View the full recipe at Kitchen Treaty →