Brown Butter Linguine

Yield: 2 servings

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linguini tossed with pine nuts and butter


  • 1/2 pound of Fresh Severino Linguine
  • 1/8 cup of Pine Nuts
  • 4 Tablespoons of Butter
  • 2 Eggs
  • Shaved Parmesan to Garnish
  • Salt
  • Pepper


  1. While bringing a pot of salted water to a boil, toast your pine nuts in 2 tablespoons of butter over medium heat.
  2. Remove pine nuts from pan, add another tablespoon of butter and fry your eggs.
  3. Set eggs to the side, drop fresh linguine in boiling water for a 1 minute and a half to 2 minutes.
  4. Using tongs, transfer the cooked pasta to the sauté pan with a little extra butter and 1/8 cup of pasta water.
  5. Toss with pine nuts, shaved Parmesan, salt & pepper, then top with fried egg.