Super Easy Garlic Butter Pasta (Buerre Noisette)
Make this quick and easy garlic butter (beurre noisette) pasta. To top the pasta, a crispy bacon and panko breadcrumb mix is made that’s pan-fried to become beautifully golden and extremely tasty.
Ingredients
Garlic Butter Pasta
- 120g (4.2oz) - Unsalted Butter
- 5 - Garlic Cloves, Minced
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
- ½ tsp (1g) - Chilli Flakes (Optional)
- ½ - Lemon, Juiced
- 500g (1.1lbs) - Linguine or Pasta of Choice
- Seasoning To Taste
Bacon & Panko Crust
- 1 Tbsp (14g) - Unsalted Butter
- 4 Rashers - Streaky or Back Bacon, Diced
- 25g (0.8oz) - Panko Bread Crumbs
- Seasoning To Taste
Instructions
Bacon & Panko Crust
- Place a pan over medium-high heat. Add in the diced bacon and fry for 2 minutes or until lightly browned and the fat starts to render. Add in the butter & panko bread crumbs and continue frying for 1 ½ minutes or until everything is golden and crispy. Remove and place into a bowl.
Garlic Butter Pasta
- Bring a saucepan or pot of salted water to a boil over high heat. Cook pasta 1 minute less than the packet instructions.
- Place a large high rimmed pan over medium-high heat. Add in the butter and bring it to a foamy stage (this will take about 3 minutes), stirring frequently. Add in the garlic, reduce the heat to low and fry for 1 minute or until golden and crispy, mixing the entire time.
- Add in the lemon juice, chilli flakes (optional) and seasoning to taste. Mix well.
- Add the al dente pasta straight from the water into the garlic butter sauce, draining off any excess water. Add in the flat-leaf parsley and mix well to combine everything. Check for seasoning, adjust accordingly and cook for 1 minute. Remove from heat.
- Serve the pasta in bowls, and top with the bacon and panko crumb, cracked black pepper and flat-leaf parsley. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Garlic Butter Pasta Storage Instructions
This can be stored in the fridge for up to 3 days and in the freezer for up to 3 months; both put in an airtight container. Thaw in the refrigerator overnight before reheating.
The bacon and panko crust can be stored in an airtight container in the fridge for up to 1 week.
Garlic Butter Pasta Reheating Instructions
To reheat, the best option is to place it in the microwave because this pasta doesn’t have a sauce. From placing in the fridge, the garlic butter will solidify and firm up the pasta, but as soon as it starts to heat, it will loosen up, returning to its original creation. Heat in the microwave in bursts, mixing between each one.
The bacon and panko crust can be reheated in the microwave in bursts.
What is Beurre Noisette?
Beurre noisette translates to brown butter from French to English. It’s made from browning butter in a pan, saucepan or pot. The process is heating the butter to a foaming stage, separating the butter fat and milk solids, and creating a beautiful brown hazelnut colour. The flavour that is achieved is rich and nutty.
Beurre noisette can be made in larger batches and stored in the fridge to use at a later date. All you need to make it is a stovetop, a pan and some unsalted butter.
Watch How To Make The Recipe
Did You Like This Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
This looks amazing – thank you!
Hey, Jody. Thank you very much. This one is really simple and the flavour is incredible.
Really, really good.
Great to hear. Thank you 🙏