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.