Brown Butter Pasta with Walnuts and a Runny Fried Egg Recipe
This Brown Butter Pasta with Walnuts and Fried Egg recipe offers a delightful combination of nutty browned butter, toasted walnuts, and a perfectly fried egg with a runny yolk that turns into a luscious sauce. Ready in just 20 minutes, this comforting pasta dish is simple yet flavorful, topped with a generous grating of Parmesan cheese and a hint of heat from red pepper flakes.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ingredients
- 4 ounces dry pasta such as linguine or spaghetti
- 8 tablespoons unsalted butter
- 1 garlic clove, lightly crushed and skin removed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup walnut halves
- 2 large eggs
- Parmesan cheese for serving
- Salt and fresh ground black pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta until tender but still firm to the bite (al dente). Drain and set aside.
- Brown the butter with garlic and walnuts: In a wide skillet over medium-low heat, add the butter, garlic clove, and crushed red pepper flakes. As the butter melts, swirl it continuously around the pan to encourage even browning. Add the walnuts and cook until the butter is fragrant and the walnuts are toasted, about 5 minutes.
- Remove garlic and walnuts: Using a slotted spoon, transfer the toasted walnuts to a bowl and discard the garlic clove from the skillet.
- Fry the eggs: Crack the eggs directly into the browned butter in the skillet. Season with salt and pepper. Cook until the egg whites are fully set but the yolks remain runny, taking care not to overcook. Transfer the fried eggs to a plate.
- Toss pasta with butter and walnuts: Add the drained pasta and toasted walnuts back to the skillet with the browned butter sauce. Toss thoroughly to coat the pasta with the sauce and distribute walnuts evenly.
- Serve: Plate the pasta mixture, top each serving with a fried egg, and finish with a generous grating of Parmesan cheese. Break the runny yolk over the pasta just before eating to create a rich, silky sauce.
Notes
- Be careful not to burn the browned butter; watch it closely as it can go from brown to burnt quickly.
- Use fresh walnuts for the best flavor; toasting enhances their nuttiness.
- For a spicier kick, adjust the amount of crushed red pepper flakes to your preference.
- To ensure runny yolks, cook the eggs on medium-low heat and keep an eye on them.
- Parmesan cheese adds a salty, savory note but can be omitted or substituted with a vegetarian hard cheese alternative if desired.
