It was not long ago at all that I declared that the nicest pasta dish is served with butter, truffle oil and parmesan, perfect for a quiet night in. That it is still true. But. It gets even better if said butter is browned butter. You will almost faint while eating this – it is that good!
Pasta with truffle oil, browned butter and parmesan, serves 2
3oo g good tagliatelle
1-2 tbsp browned butter
truffle oil
plenty of grated parmesan
black pepper
Browned butter: Melt butter in a saucepan while whisking until the colour turns brown. Remove from heat and pour through a muslin cloth. Keep in the fridge.
Cook the pasta al dente. Drain in a colander. Pour the pasta back to the pan and add the browned butter. Flavour with truffle oil and plate in bowls. Add plenty of grated parmesan, black pepper and maybe a pinch of salt.
Scandelights 
Hanna that’s a great idea to use browned butter-as if the original could get better but it does! 😀
Ah, Hanna, now your Scandinavian background really shows 🙂 ! I mean – that was my first ‘cooking lesson’ – how to make that simple act of getting browned butter just perfect every time!! i must have been five . . .