What Is It About Butter?

Greek Spaghetti
Prep and Cooking time: 20 minutes Serves: 4

The first time I went to Lola’s in Seattle I had their Greek Spaghetti. I loved it so much that I figured out the recipe and I want to share it with you. It doesn’t look like anything impressive but the flavor is rich and wonderful—and its just 3 ingredients! Everyone I’ve made this for has lost their minds.

Ingredients:

¾ lb. of Spaghetti (not angel hair, not fettuccine—spaghetti)
1 stick of UNSALTED butter
¾ c grated parmesan reggiano
Salt/pepper

Now, the key to this dish is browning the butter. Browning the butter changes the flavor entirely to a dark, nutty richness that butter in its regular form just doesn’t possess.

Let’s talk about butter for a minute. Just always buy unsalted. You can always add salt to your dish so why not start at square one instead of using salted ingredients. UNSALTED.

Put your water onto boil. I took a lesson from an Italian cook and she said “When you make the pasta, the water must be like the sea.” Lots of salt—but don’t add it until the water boils.

So, put your butter in a pan with high sides because you’re going to finish the spaghetti in that pan. On medium heat, it will take about 15-20 minutes to brown the butter. I really like my butter brown so I take it about as dark as a pecan. A light pecan. A dark peanut. When the butter is ready, it may look like someone added cinnamon to your pan. You’ll definitely be able to tell by the smell when it’s done. Everything about the butter will be different from when you started.

When your butter is browned, take it off the heat and start your spaghetti. When your spaghetti is cooked, put the butter back on a low burner. Remove the spaghetti from the water with tongs—don’t drain it—and add it to the butter. A little but of that starchy water will be good. Gently toss it in the butter as it warms up.

Add your cheese. Toss. TASTE. Add salt and pepper to taste.

That’s it! It’s comfort food at its best.

Make sure you serve it immediately—cold butter…not so much.

Enjoy!