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Brown Butter Pasta with Garlic Panko Topping


Prep time: 10 minutes 

Total time: 20 minutes

  • 1 pound dry spaghetti
  • 10 tablespoons unsalted butter, divided
  • 1 cup Dynasty Japanese Style Panko Breadcrumbs
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • 1 cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package instructions until barely al dente. Drain the pasta; set aside.
  2. Meanwhile, melt 2 tablespoons of the butter in a large, high-sided skillet over medium heat until foaming. Add the Dynasty Japanese Style Panko Breadcrumbs and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.
  3. Wipe out the skillet with a paper towel. Melt the remaining 8 tablespoons of butter in the same skillet over low heat, stirring with a wooden spoon so that it melts evenly. Once the butter begins to foam and form brown bits, add the garlic and red pepper flakes and continue cooking, stirring constantly, until the butter is browned with a nutty aroma. Remove the skillet from the heat.
  4. Add the pasta and Parmesan to the skillet and use tongs to toss together until the pasta is evenly coated with the brown butter and cheese. Top with the reserved panko, Parmesan, lemon juice, and parsley, and enjoy!

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Dish Type / Ethnic Cuisine
Main Dish