Chef Gabrielle Hamilton of New York City's Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs. Todd Coleman
Brown Butter Pasta Todd Coleman
Chef Gabrielle Hamilton of New York City’s Prune restaurant gave us her recipe for this delicious pasta, which is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
Brown Butter Pasta
This delicious pasta, from chef Gabrielle Hamilton of Prune, is tossed in brown butter and pine nuts, then topped with sunny-side-up eggs.
Yield: serves 4
Kosher salt, to taste
8 oz. fresh pasta, such as fettuccine or tagliatelle
1 cup (2 sticks) unsalted butter
3⁄4 cup pine nuts
Freshly ground black pepper, to taste
Freshly grated Parmesan
Grated nutmeg, to taste
Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 4 minutes. Set a strainer over a bowl; drain pasta, reserving 1⁄2 cup pasta cooking water, and set aside.
Melt butter in a 12″ skillet over medium heat. Add pine nuts and cook, stirring often, until golden brown, about 10 minutes. Using a slotted spoon, transfer pine nuts to a bowl. Working in two batches, crack eggs into butter and cook, spooning butter over yolks, until whites are set but yolks are still runny, about 3 minutes. Transfer eggs to a plate and keep warm. Add pasta and half the pine nuts to skillet and toss until hot. Stir in some of the reserved pasta water to create a sauce, and season with salt and pepper. To serve, divide pasta between 4 serving plates and top each serving with a fried egg. Sprinkle with remaining pine nuts, Parmesan, and nutmeg.
See our step-by-step guide to making fresh pasta in the gallery, below.
1. Form 3 cups flour into a mound; create a well in center. Sprinkle 1 tsp. kosher salt over flour. Add 3 eggs, 1 egg yolk, 2 tbsp. water, and 1 tbsp. olive oil to well. André Baranowski 2. Using a fork, incorporate eggs and liquid in a circular motion, pulling in small amounts of flour until dough becomes stiff. André Baranowski 3. Knead dough, adding a little flour as necessary, to prevent sticking, until it’s smooth and elastic, about 10 minutes. Wrap in plastic wrap; let rest for 30 minutes. André Baranowski 4. Cut dough into quarters. André Baranowski 5. Flatten 1 quarter into a rectangle (cover others with a towel). Pass dough through a hand-cranked pasta roller set at widest setting. André Baranowski 6. Fold dough in thirds, creating another rectangle; feed open edge through roller set at widest setting. Fold again; roll twice more using same setting. Decrease setting one notch and roll pasta through again; repeat, decreasing setting by one notch each time until you’ve reached the second-to-last setting, creating a 1/16″-thick sheet. André Baranowski 7. Sprinkle sheet with flour; halve crosswise. Transfer to flour-dusted parchment paper. Repeat with remaining dough, adding flour-dusted parchment paper between each layer. André Baranowski 8. Tightly roll each sheet, from short end to short end; cut cylinder crosswise into ⅜”-wide strips. André Baranowski 9. Unroll strips and toss with flour; spread on a floured parchment sheet. Let dry for 30 minutes. André Baranowski