- 8 oz dry pasta (linguine, spaghetti, fettuccine, etc.)
- 10 tbsp unsalted butter, divided
- 3/4 cup panko bread crumbs
- 1 tbsp fresh parsley, minced
- 1/4 tsp dried thyme
- 1/8 tsp ground nutmeg
- 1/2 tsp ground sage
- 1 tbsp fresh garlic, minced
- 1/3 cup Parmesan cheese
- kosher salt and freshly-ground pepper, to taste
- optional: dried red pepper flakes, to taste
- Bring a large pot of water to a boil. Cook the pasta al dente according to package directions, about 10 minutes.
- Meanwhile, melt 2 tbsp of the butter in a large skillet over medium heat. Add the bread crumbs, parsley, thyme and nutmeg, and cook, stirring occasionally, until golden brown, about 3-4 minutes. Transfer to a bowl.
- Use a paper towel to wipe out the skillet (carefully!), and return the skillet to the burner. Add the remaining butter. When the butter melts and begins to foam, start whisking. Add the sage and garlic, and cook, whisking continuously, until the butter begins to bubble, and golden brown flecks begin to form in the bottom of the pan, about 5-8 minutes. When the butter looks just about ready (golden but not black), remove from the heat and continue whisking for another minute or so. If not using immediately for the pasta, transfer the butter to a different container, as the hot pan will continue the cooking process.
- Drain the pasta. Add the pasta to the skillet, and stir to combine, being sure to evenly coat the pasta with the brown butter. Season with salt and pepper. Top with the breadcrumbs and Parmesan and divide among bowls. Serve warm.