Browned Butter Pasta with Romano
I had an appointment first thing this morning, which I always love hate – although it’s better than in the middle of the day… Actually, I think it’s appointments and mornings I hate – not necessarily getting an appointment out of the way in the morning. Worst still, the appointment was an exercise in frustrating, both being pointless and twice as long as expected. Bleh. Not sleeping well last night, definitely did not contribute to a happy camper for said lame appointment.
However, there were happy days ahead, because the appointment just happened to be near Whole Foods, which, after massive shopping at Sur La Table and Ross, I went to in order to stock up on all my favorites. They had Chateaubraind cut Sirloin on sale, so I picked some up along with my other essentials and came home to make dinner. (Yes, I shopped all day – See? I don’t cook ALL day, sometimes I shop instead!) Although, I’ve finally mastered the fine art of the Baked Potato – we’d already had them a couple of times the last week. So tonight, I decided we’d try mixing it up a little bit and having some pasta with our steak. I used Whole Wheat, but I’m sure regular would be just fine. This came out so heavenly and delicious – and since it has whole wheat pasta in it, I can pretend it’s healthy.
- 1 lb Whole Wheat Macaroni Noodles
- 1 stick butter
- 3 cloves garlic; minced
- 2 shallots; minced
- 1/8 cup white wine
- 1/4 cup fresh parsley; finely chopped
- 1 cup finely shredded Romano Cheese
- Kosher Salt
- In a large stockpot, bring HEAVILY salted water to a boil. *see note
- Cook Pasta to Al Dente, or until desired tenderness
- In a large, heavy skillet melt butter over medium heat
- Allow Butter to cook until it turns medium golden brown
- Add Shallots (Be careful it will bubble!)
- Cook Shallots for 1 minute and then stir in Garlic, parsley and white wine
- Remove From Heat and toss with Pasta
- Top with Shredded Romano Cheese
*Since Salt doesn’t bind particularly well to fat (butter), there are basically two ways to bring some salt in – through the pasta and at the table. I tend to do both, opting for using about 2-3 times the amount of salt I normally would use to boil pasta, and salting to taste at the table. Using the salt in the water, ensures that the pasta will absorb it and provide more even distribution. You don’t ~have~ to do this, but I think it helps.