Hi! I am writing up this recipe for a simple brown butter sauce for pasta because it is such a staple. It is such a quick and simple sauce to make but the flavor is anything but simple.
The nutty flavor of the butter with the crunch of the walnuts and sage is a match made in heaven. This is such a perfect weeknight meal or for a quick dinner party with friends.
I have used my easy homemade pappardelle but use any kind of pasta you like. It’s great with gnocchi (and if you’re making gnocchi, my Butter and Cream Sauce is specifically designed to be the perfect pairing!). Gnocchi sardi would also be amazing, or any other kind of homemade pasta. If you’re new to making pasta from scratch, my Green Pasta Sauce post has some helpful tips for beginners.
Main Ingredients
- Butter – Use unsalted butter so you can control the seasoning. I use 100 grams but feel free to use more if you think you need more sauce.
- Walnuts – Toasting the walnuts first brings out their flavour and makes them so crunchy.
- Sage – Fresh leaves only please!
- Salt and pepper – I like to use flakey sea salt and freshly cracked black pepper really makes the sauce.
- Lemon – I love the zing lemon juice gives a sauce.
- Parmesan – I always love to finish a dish with a lot of finely grated parmesan.
How to brown butter
Brown butter is simply butter that is cooked until the milk solids brown. It turns it into a nutty, delicious flavour that can’t be beaten.
ONE: Melt the butter over medium heat.
TWO: Let the butter melt and then start to sizzle and foam.
THREE: At this point the milk solids are starting to brown.
FOUR: Keep swirling the pan until it is a golden brown colour and the butter is foamy.
How to make this sauce
Full instructions and ingredient list are in the recipe card below.
ONE: Toast the walnuts in a fry pan over a medium heat, tossing frequently until just turning brown. Set aside.
TWO: Brown the butter as per the instructions above then add the sage leaves and cook until crisp, about 1 – 2 minutes.
THREE: When the pasta is almost done, add the pasta water to the butter over a medium heat.
FOUR: Whisk well and let it bubble away for a minute or so to thicken.
FIVE: Add the cooked pasta and toss well.
SIX: Add the walnuts, lemon juice, salt and pepper and toss well.
Expert tips
- Have the pasta cooking at the same time as the butter browning. It doesn’t matter if the butter is done before the pasta but it does matter if the pasta is done before the butter.
- Salt your pasta water! This is really important as the water is going to be used in the sauce. I put a good 1 – 2 tablespoons of salt into the water.
- Don’t add the pasta water too soon. Add it when you have about 2 minutes left of the pasta cooking. I start the pasta cooking then about 2 – 3 minutes in I start browning the butter. That usually works perfectly for me.
- Don’t walk away from the butter while it’s browning. It can go from perfectly browned to burnt in a second. Swirl the pan often and keep a close eye on it.
- Use a big enough pan. The pasta is going to be tossed in the sauce so use a big fry pan so there is enough room.
- I like to turn the heat off once the pasta is in the sauce and let it sit for a minute or two. I find this helps the sauce cling to the pasta.
Why add pasta water to a sauce?
Pasta water is often referred to as liquid gold and for good reason! The starchy water acts as a thickening agent and also helps sauce cling to pasta. I never EVER drain pasta in a colander, I always transfer it straight to the sauce with a _spider strainer_ . That way the pasta pot full of water is left there for you to ladle in as you need.
What pasta is best with brown butter sauce?
I have used my quick and easy homemade pappardelle which is a super simple hand rolled pasta to make at home. You could use any shape or style of pasta, homemade or store-bought.
Recipe FAQs
Is brown butter pasta sauce healthy?
Probably not! Butter isn’t the healthiest thing in the world but I am all about balance. I don’t eat pasta every day and when I do I want it to be delicious.
Can I make this ahead?
This sauce is really best made right before you want to eat it. It is so quick and easy that there is really no need to make it ahead.
Can I use other nuts?
Yes! Hazelnuts or almonds would work well too.
Does butter need to be refrigerated?
In a word, yes. Butter can be left out on the counter but should be covered in an air-tight container so it doesn’t go rancid. I like to keep it in the fridge and take it out 5 – 10 minutes before using so it isn’t rock hard.
Want some other sauces to try?
I have so many delicious pasta recipes to try! My Delicious Green pasta sauce is one of my most loved recipes (I even mention it in my Green Pasta Sauce post!), and it might be a great choice if you enjoy the richness of this brown butter sauce. If you prefer something completely different but still quick and easy, my Quick Roasted Tomato and Garlic Ricotta Pasta offers a vibrant, fresh flavor profile.
Made this recipe and loved it?
I would LOVE if you could leave me a review down below and let me know what you thought! I love to hear any changes or adaptions you have made too. Also if you put a photo on instagram, please tag me so I can see, it makes my day!
Recipe
Brown butter sauce for pasta
Ingredients
- Pasta of your choice (I used 200 grams dried pasta per person but use whatever amount is normal for you)
- 100 grams unsalted butter
- 8 fresh sage leaves
- ½ cup walnuts
- 1 tablespoon fresh lemon juice
- ½ teaspoon flakey sea salt or to taste
- Freshly cracked black pepper to taste
- Parmesan to serve
Instructions
- Put your pasta on to cook in a pot of well salted boiling water.
- Toast the walnuts in a fry pan over a medium heat, tossing frequently until just turning brown. Set aside.
- In a large fry pan (big enough to add the pasta to the sauce at the end) melt the butter over a medium heat.
- Let it melt, then sizzle for a few minutes until it starts to foam. Swirl the pan often and keep a close eye on it.
- When the foam subsides and the milk solids have turned golden brown add the sage leaves and cook for 1 – 2 minutes until crisp.
- When your pasta has about a minute to go, add the pasta water to the butter mixture and whisk well.
- Let it bubble away for a minute or so to thicken then add your cooked pasta.
- Toss the pasta in the sauce then add the walnuts, lemon juice, salt and pepper and toss again.
- Serve with lots of grated parmesan.
Notes
- Have the pasta cooking at the same time as the butter browning. It doesn’t matter if the butter is done before the pasta but it does matter if the pasta is done before the butter.
- When the pasta is in the sauce I sometimes like to turn the heat off and let it sit for a minute or two. I find this helps the sauce cling to the pasta.
