Pappardelle with Brown Butter and Chives



Pappardelle with Brown Butter and Chives
Serves 2-3

8 oz pappardelle pasta
2 tbsp olive oil
2 tbsp high-quality salted butter
1/8 tsp cayenne
1 shallot, chopped
1/4 tsp flaky sea salt, plus more for serving
1/4 tsp black pepper
2 tbsp fresh chives, plus more for serving
2 tsp asiago (or other nutty, firm cheese), finely grated

In a large pot, bring salted water to a boil. Once boiling, add pappardelle noodles, stirring occasionally. Cook until al dente, according to package instructions. Meanwhile, heat a large saucepan on medium heat (this can be done during the last 5 minutes of cooking time for the noodles, as it does not take long). Combine oil, butter, chopped shallot, cayenne, salt, and pepper in saucepan, stirring the ingredients to incorporate. Stir occasionally. The butter will begin to foam and pop; this means it is browning. Once shallots are caramelized and the butter has produced fragrant, brown flecks, turn the heat down to low. As pasta finishes cooking, reserve 1/4 cup pasta liquid. Add pasta liquid to the saucepan with the caramelized shallots and brown butter, stirring to combine. Transfer the cooked noodles to the saucepan, tossing to evenly coat with sauce. Add 1.5 tbsp fresh chives and cheese, stirring to incorporate. Transfer immediately to plates and sprinkle with remaining chives and sea salt, to taste.


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