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.
Garlic Butter Pasta
Ingredients
Garlic Butter Pasta
- 120 g Unsalted Butter
- 5 Garlic Cloves Minced
- 5 g Flat Leaf Parsley Chopped
- 1.5 tsp Chilli Flakes Optional
- ½ Lemon Juiced
- 500 g Linguine or Pasta of Choice
- Salt & Pepper To Taste
Bacon & Panko Crust
- 14 g Unsalted Butter
- 4 rashers Streaky or Back Bacon Diced
- 25 g Panko Bread Crumbs
- Salt & Pepper To Taste
Method
Bacon & Panko Crust
- Place a pan over medium-high heat. Add the diced bacon and fry for 2 minutes, or until lightly browned and the fat starts to render. Add the butter and panko breadcrumbs and continue frying for 1½ 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 the pasta 1 minute less than the packet instructions.
- Place a large high-rimmed pan over medium-high heat. Add the butter and bring it to a foamy stage (about 3 minutes), stirring frequently. Add the garlic, reduce the heat to low, and fry for 1 minute, or until golden and crispy, mixing the entire time.
- Add 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 most of the flat-leaf parsley, reserving a little for garnish, and mix well to combine. Check the seasoning, adjust accordingly, and cook for 1 minute. Remove from the heat.
- Serve the pasta in bowls, and top with the bacon and panko crumb, cracked black pepper, and the reserved flat-leaf parsley. Dig in.
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 🙏