Spaghetti with Balsamic Butter
A recipe for Spaghetti with Balsamic Butter from the cookbook, Midnight Spaghetti! Spaghetti is tossed in a comforting blend of brown butter and balsamic vinegar for a quick and easy meal.
Servings 2 Servings
Ingredients
- 200 grams (7 ounces) dried spaghetti
- 1 tablespoon extra virgin olive oil
- 80 grams (2 3/4 ounces) butter
- 1 garlic clove finely chopped
- 2 tablespoons good-quality aged balsamic vinegar plus extra to serve
- large handful rocket (arugula) leaves
- Parmesan or Pecorino Romano to serve (optional)
Instructions
- Cook the spaghetti in a large saucepan of boiling salted water for about 3 minutes less than specified on the packet, until slightly underdone and less than al dente.
- Scoop out and reserve 250 milliliters (1 cup) of the pasta water and drain the pasta.
- About 5 minutes before the spaghetti is ready, heat the olive oil, butter and garlic in a deep 28 centimeter (11 inch) frying pan.
- Cook over medium heat for 3-4 minutes, until the garlic is fragrant, and the butter starts to turn golden brown and gives off a nutty aroma- be careful not to overcook the butter, or the milk solids may burn.
- Stir in the balsamic vinegar and cook for 1 minute, then add 125 milliliters (1/2 cup) of the reserved pasta water, along with the spaghetti and rocket (arugula).
- Toss well to coat the pasta, shaking the pan and stirring with a wooden spoon for a further 1-2 minutes, to finish cooking the spaghetti and to emulsify the sauce. Add a little more pasta water if the mixture seems dry. Taste and season with salt and freshly ground black pepper.
- Divide between warmed serving bowls and serve with extra balsamic vinegar, and a fresh grating of cheese, if you like.