Garlic-Brown Butter Pasta with Crispy Broccoli and Pecorino
Ingredients
- 1 poundpasta (any shape, preferably pappardelle or orecchiette)
- 1 poundbroccoli
- 6 tablespoonbutter
- 6 clovesgarlic
- ¼ teaspoonred pepper flakes
- ¾ cuppecorino romano cheese (freshly grated)
- 1 teaspoonkosher salt
- ½ teaspoonblack pepper
- 1lemon
Prep
- 01
Mince 6 garlic cloves.
- 02
Grate 3/4 cup pecorino romano cheese.
- 03
Cut 1 pound broccoli into florets and slice the stem into thin rounds.
Method
- 01
Bring a large pot of salted water to a boil. Cut broccoli into florets, then cut the stem into thin rounds, discarding the very bottom. Add broccoli to boiling water and cook for 4 minutes until barely tender-crisp, then scoop out with a slotted spoon and set aside. Keep water at a boil for pasta.
- 02
Add pasta to the same broccoli water and cook until 1 minute before al dente (about 9 minutes for most dried pasta). Reserve 1 1/2 cups pasta water before draining.
- 03
While pasta cooks, melt butter in a large skillet over medium heat. Once foaming, add minced garlic and red pepper flakes. Stir constantly for 2 to 3 minutes until the butter turns golden-brown and smells nutty; do not let it burn.
- 04
Add the drained pasta and reserved broccoli to the brown butter skillet. Toss gently, adding pasta water 1/4 cup at a time, until the pasta is silky and coats evenly—you may not need all of it.
- 05
Remove from heat. Stir in half the pecorino, then taste and season with salt and pepper. Zest the lemon directly over the pasta, squeeze in juice to taste, and toss once more.
- 06
Divide among bowls and top with remaining pecorino. Serve immediately.
Spice Tips
For warmth, increase red pepper flakes to 1/2 teaspoon. For a savory depth, add a pinch of nutmeg to the brown butter. A splash of white wine (2 tablespoons) added to the butter before tossing with pasta adds brightness.
Brown butter can burn quickly; keep the heat at medium and stir constantly once the garlic goes in. The pasta water is essential—it emulsifies with the butter to create a silky sauce. You can make this vegan by using olive oil instead of butter and nutritional yeast instead of cheese, though the flavor profile will shift.