In this recipe
- Why This Recipe Is Great
- How to Make Brown Butter Pasta Step by Step
- Ingredients, Tips, Common Mistakes
- Store, Freeze, Reheat
- Fun Facts, Variations, More Recipes
- FAQ
Estimated reading time: 16 minutes
Why This Recipe Is Great
If you love quick pasta dishes that taste rich and special, you’ll fall for this brown butter sauce for pasta. It’s a simple recipe with big flavor — buttery, nutty, and ready in minutes. You can keep it basic with just two ingredients. Or dress it up with toppings like nuts, feta, and figs for that perfect mix of creamy, salty, and sweet.
Here’s why you’ll love this brown butter pasta:
- Step-by-step recipe with photos and video – easy to follow from start to finish, even if it’s your first time making it.
- Ready in just 10–15 minutes – quick enough for busy weeknights but delicious enough to impress guests.
- Only two main ingredients – pasta and butter. The rest is optional.
- Optional toppings: nuts, feta, and figs – creamy, soft, crunchy, salty, crumbly, and sweet — all in one bite.
This recipe proves that you don’t need a long ingredient list or fancy skills to make pasta taste incredible.
Made it once, now obsessed!
How to Make Brown Butter Pasta Step by Step
Ready to make brown butter pasta? You’ll love how simple it is. We’ve got an easy step-by-step recipe that shows you exactly how to do it. You only need two ingredients — pasta and butter. That’s it.
Want to take it up a notch? Try the same topping we use — walnuts, figs, and feta. They’re totally optional, but they make the dish taste incredible. The brown butter adds that rich, nutty flavor, the walnuts give a nice crunch. And honestly, the creamy, salty feta with sweet fresh figs on top is the best part. It’s just perfect. You’ll smell the butter browning and know something delicious is on the way.
If you’re in the mood for brown butter sauce for ravioli with sage, we’ve got that recipe too. You can check it out here. Or maybe you came for a quick butter sauce for pasta? That one’s even faster. Our recipe is ready in just 3 minutes. You’ll find it here.
Alright, let’s start cooking.
How to make brown butter pasta?
Start with the toppings if you want to add them. Toast the walnuts. Cut the figs. Crumble the feta. If you don’t want toppings, skip ahead to the pasta. Bring a pot of salted water to a boil. Add the pasta. While it cooks, make brown butter sauce for pasta. You’ll see tiny bits in the butter. They start light, then turn golden, then brown. When the bits turn brown and the butter smells nutty, add the pasta to the pan. Add the toasted walnuts. Top with figs and feta when you serve.
That’s your brown butter pasta recipe in a nutshell. Now let’s go step by step together.
Optional: Prepare the Toppings
If you’d rather skip the toppings and start with the pasta and brown butter, jump here.
Crumble the feta. Cut the figs in half. Slice them into thin strips. They make the dish a little sweet, and that works so well with the salty feta. Just don’t cut the pieces too thick or the figs will take over the flavor.
Now grab your walnuts. Chop them into medium pieces. Not too small.
Toast them in a dry pan over medium heat for 3 to 4 minutes. Stir from time to time so they don’t burn. Don’t add any oil. Just toast them in a dry pan.
Look, the walnuts are turning golden now! Once they’re lightly browned, pour them into a cold bowl so they stop cooking. We always toast a bit extra because they keep well at room temperature for weeks.
Cook your pasta
Set a pot of water on the stove for your pasta. Don’t forget to salt it well.
Our pasta cooks in about the same time as the brown butter pasta sauce, around 10 minutes, so add it now. If your pasta cooks faster, wait a bit before adding it. You want it ready just as the brown butter is done.
How to brown butter for pasta?
While the pasta cooks, let’s make the brown butter. Cut the butter into pieces so it melts evenly.
If you have a light-colored pan, use that. It’s easier to see the brown bits forming at the bottom. If you don’t, a light pot or pan works too. A stainless steel pan or pot is perfect and easy to find. If you’re using a dark pan, it’s harder to see the color change, and the brown butter can burn before you notice.
Turn the heat to medium. If your stove has numbers, that’s around 5 out of 9. Add the butter. Stir it now and then so it melts evenly. Use a wide spatula to scrape the bottom of the pan. That’s where the browned butter pasta sauce builds flavor. Stay close to the pan. Brown butter goes from perfect to burnt really fast.
Hear that gentle sizzle? That’s the water evaporating. Butter is about 20% water.
You’ll see foam forming on top, so keep stirring. There are also little bits at the bottom — those are milk solids. They start out so light you barely notice them. Keep stirring so they don’t stick or burn.
Soon, the sizzling will start to quiet down. That’s your sign that the water has cooked off and the butter is starting to brown. Now stir constantly and watch the color change.
It goes from yellow to golden, then to a deeper brown. You’ll notice the change mostly in the bits at the bottom. They turn golden first. See them? When they turn medium brown, you’ll smell that amazing nutty aroma. That’s how you know your browned butter sauce for pasta is ready.
Take the pan off the heat. Really, don’t just turn off the stove. Lift the pan off the burner so it doesn’t burn.
Combine
If your pasta is done, drain it. You can pour out the pasta water. We don’t use it in this brown butter pasta sauce recipe. Add the pasta straight into the brown butter and mix it well. You’ll see the butter coat the pasta in a thin, glossy layer, and those tiny brown bits on the pasta look so delicious. If you’re using ravioli, go slow when you stir them in. They’re soft and tear easily.
If your pasta still needs a minute, pour the butter into a cold bowl to stop it from cooking. Once the pasta is ready, add it in and give everything a good mix. If you’re not adding any toppings, your pasta with brown butter is ready.
Add walnuts
If you’re adding the toppings, it’s time for the toasted walnuts. Toss them into the pasta and mix until everything is coated and glossy. The small walnut bits blend right in and make the butter taste even nuttier. Taste and add salt if you need to, but skip it if you plan to add salty feta on top.
Add figs and feta
To finish, add the toppings. A little feta and a few figs on top. That mix of sweet and salty with the nutty brown butter is just incredible.
Now that you know exactly how to make this recipe step by step, you’ll get better every time you cook it. To change things up, try using a different pasta. Brown butter ravioli or brown butter tortellini both work perfectly. Just cook the pasta you choose separately, follow the steps in this recipe, and combine everything once your pasta is ready.
And that’s it. Creamy, nutty brown butter pasta with walnuts, feta, and figs. Let us know in the comments how it turned out.
Ingredients, Tips, Common Mistakes
Now let’s talk about the ingredients and the kitchen tools you’ll need. You only need two main ingredients: pasta and, of course, butter for the brown butter pasta sauce. The rest are toppings. They’re optional, but so delicious.
Also, check our tips and the common mistakes you definitely don’t want to make.
Equipment
- Light-colored pot or pan with a thick bottom to make brown butter for pasta. You need to see the small bits at the bottom. Once they turn brown, take the pan off the heat. With a dark pan, it’s almost impossible to see them. If you don’t have a light one, a stainless steel pot or pan works great too. It’s affordable and perfect for this recipe.
- Spatula or any tool with a wide, flat edge to scrape the small bits from the bottom while the butter browns.
- Large pot to cook the pasta.
Ingredients
There are two main ingredients and three optional ones in this recipe. If you need exact measurements, check the recipe card below.
Pasta
You can use regular pasta or any kind you like. Ravioli with brown butter sauce is a classic, so you can definitely go for ravioli. Just check the recipe card to see how much ravioli or pasta you need. You’ll need a bit more ravioli and less pasta for this recipe. Want more pasta ideas for this recipe? You can check them here.
Butter
Unsalted butter works best. Why? Salted butter foams a lot, and that makes it harder to see when the butter starts to brown. About 20% of butter is water, and as it evaporates, salted butter becomes even saltier. That can make your pasta too salty. If you already have some experience and have made a brown butter recipe for pasta before, you can try using salted butter. But go carefully.
Optional ingredients
Now let’s check the optional ingredients. The recipe works perfectly without them, but they make this pasta so delicious. Even if you skip them this time, try them next time!
Nuts
Use walnuts or any other nuts you like. Pine nuts also work great. Toast them first in a dry pan. They’ll get that buttery, nutty flavor that goes so well with brown butter. So delicious!
Cheese
Tangy or salty cheeses are perfect for brown butter pasta recipes. Our first choice is feta. It’s salty, crumbly, and tastes amazing with the rich butter flavor. You can use other cheeses too, but choose ones with a salty taste. Parmesan or pecorino work well, but feta is definitely our favorite.
Figs
They taste amazing with salty feta and brown butter. Cut them into thin strips so they don’t overpower the dish. If figs aren’t in season, you can use dates, dried figs, or even cranberries.
Salt
This is actually the best brown butter seasoning. But check if you need extra salt after you mix the brown butter and pasta. Since you already salted the pasta water, your pasta might be salty enough. And if you add feta, skip the salt. It’s already salty on its own.
Our Tips and Mistakes to Avoid
We’ve cooked this recipe so many times in our kitchen and want to share what we’ve learned with you. It’s a simple brown butter sauce for pasta, but a few things can still go wrong. These are our favorite tips and little lessons to help your pasta turn out perfect every time.
How to keep brown butter from burning?
- Cut the butter into pieces so it melts evenly and doesn’t burn.
- Cook on medium heat. Don’t use high heat when making brown butter. You might save a few minutes, but it makes it impossible to control the browning.
- Stir often. If you don’t stir or scrape the bottom, the milk solids will stick and burn. Once the water evaporates and you stop hearing that sizzling sound, stir constantly.
- Don’t use a dark pan. It’s not about looks, it’s about control. You need to see that exact moment when the butter is ready. A dark pan makes it hard to spot color changes. Use a light-colored or stainless steel pan or pot. They’re easy to find and not expensive.
- As soon as the butter turns golden brown, remove it from the heat. Add the pasta right away.
- If your butter is ready but the pasta isn’t, don’t leave the brown butter on the hot stove. Take it off the heat completely. Pour it into a cold bowl to stop the cooking process. When the pasta is ready, combine them.
- Before starting the brown butter sauce recipe for pasta, check the cooking time of your pasta. If it takes around 10 minutes, like the sauce, cook both at the same time. If it cooks faster, plan ahead so everything’s ready together.
- What if your brown butter tastes bitter? Unfortunately, that means it’s burnt. You can’t fix burnt butter, so it’s best to start over with fresh butter. Make the brown butter pasta again using the tips above, and it will turn out perfect.
What pasta works with brown butter?
Here are the best types of pasta for this sauce, along with a few tips on how to pair them:
Stuffed pasta
Ravioli and tortellini go perfectly with brown butter sauce. The rich, nutty flavor tastes amazing with tender ravioli. Butternut squash ravioli with brown butter is a true classic. Ravioli butter sauce is often served with crispy sage. Check our step-by-step recipe if you want to learn when to add the sage and how to make it perfectly crisp.
Short pasta
Shapes like cavatappi, casarecce, or orecchiette also work great. The sauce coats every piece completely, and it’s so delicious. Here’s a tip: always use toasted nuts. They add the perfect crunch and go beautifully with short pasta.
Long pasta
Spaghetti or fettuccine are also amazing with brown butter. The sauce clings to every strand and makes it glossy, buttery, and so satisfying. We love adding fresh herbs to long pasta. Rosemary or thyme taste incredible with brown butter spaghetti.
Gnocchi
Gnocchi are also a wonderful match. They pair beautifully with sage or nuts. Since gnocchi are so soft, you want a bit of crisp texture. Just like with ravioli.
Does it work with fresh pasta?
Yes, you can make brown butter with fresh pasta. Fresh pasta is heavier, so you’ll need about twice as much as dry pasta. Plan ahead so your fresh pasta is ready at the same time as the brown butter. It cooks very fast — usually just 2 to 3 minutes after you add it to boiling water. So time it well, and both will be ready together.
Store, Freeze, Reheat
Now that you know everything about this brown butter noodles recipe, let’s see how to store, freeze, and reheat the pasta or sauce.
How to store brown butter sauce
You can store brown butter, but not together with the pasta. Keep them separate. You can refrigerate brown butter with the little brown bits inside for up to 1 week. If you strain it and remove the small bits, it will last up to 2 weeks. Store it in a glass jar with a tight lid to keep the flavor and aroma fresh.
How to reheat
Reheat the brown butter on the stove over low heat until it melts. Then add freshly cooked pasta and mix.
Can I freeze it?
You can’t freeze brown butter pasta, but you can freeze just the brown butter. It keeps well for up to 3 months.
Use small containers or freezer bags and freeze it in portions, so you can take out only what you need. If you want to see how to do it step by step, check our post on freezing tomato sauce. It’s the same method, just use brown butter instead.
Avoid refreezing after defrosting, as it won’t taste as good.
Can I make it ahead of time?
Yes, you can make brown butter in advance. Store it in the fridge or freezer until you’re ready to use it. It keeps its rich, nutty flavor and makes your pasta sauce quick to prepare anytime. Just defrost it, reheat, cook your favorite pasta, and combine.
Fun Facts, Variations, More Recipes
This is a simple recipe, and the best part is that you can easily make your own variations. With a few small changes, you can adapt it and make it taste a little different every time.
Easy Ways to Serve This Pasta
Here are a few easy ideas on how to serve this pasta:
Fresh herbs
Add fresh herbs at the end of cooking. The herbal flavor is so good in pasta with brown butter sauce. Rosemary, sage, and thyme are the best choices. Add rosemary or thyme at the end when you serve the dish. Cook the sage in the brown butter before adding the pasta so it gets crispy and gives the butter all its flavor.
Nuts
We use walnuts, but you can add any nuts you like. Hazelnuts, pine nuts, or almonds all work great. Toast them in a pan the same way we did with the walnuts. Check here for the step-by-step method.
Breadcrumbs
You definitely need some crunch with brown butter noodles. If you want a change from nuts, try adding breadcrumbs. You can make them from old bread or use plain breadcrumbs and season them yourself.
Lemon breadcrumbs are especially good with brown butter. We made them with creamy pesto pasta, but they go perfectly with this recipe too. Check here to see how to make them.
Spicy
Like it spicy? Don’t add spices to the brown butter while it cooks. The easiest way is to sprinkle red pepper flakes on top when the dish is ready.
Sides
Need some easy side ideas? Try these:
- Brussels sprouts – delicious, perfectly spiced vegetables that go so well with brown butter pasta.
- Garlic bread – made from sliced bread, you can make one or two servings in just a few minutes.
- Simple salad – toss some arugula with a bit of olive oil and a few drops of lemon juice. It’s light, fresh, and balances the rich brown butter flavor.
Fun Facts About This Pasta
Curious where this dish comes from? It’s actually a mix of French and Italian cuisine. Brown butter, known in French as beurre noisette, has its origin in French cooking, where chefs discovered that gently browning butter gives it a deep, nutty aroma. Over time, this rich sauce became a classic in Italian cuisine, where it’s loved with pasta and vegetables.
More Recipes
Want more quick and easy step-by-step recipes? Try these — you’ll find the links below.
- Garlic Butter Noodles – silky and smooth sauce, ready in just 4 minutes.
- Cream Sauce for Pasta – creamy and quick, made with simple ingredients.
- One Pot Tortellini Alfredo – extra quick and ready in only 8 minutes.
Brown Butter Pasta: Quick Step-by-Step Sauce
Equipment
- Light-colored pot or pan with a thick bottom (for brown butter)
- Spatula with a wide, flat edge to scrape the small bits while the butter browns.
- Large pot (for pasta)
Ingredients
- 200 g pasta (if using pasta)
- 300 g ravioli (if using ravioli)
- 80 g unsalted butter
- Salt optional. Taste the pasta at the end and add salt only if you need it. Skip it if you use salty feta or if you already salted the pasta water well.
For serving (optional):
- 40 g walnuts
- 2 figs
- 40 g feta cheese
Instructions
- If you want to add the toppings, start with those. If you’re only making the brown butter, skip ahead to that step.
Optional: Prep Toppings
- Cut the figs into halves or quarters first, then slice them thinly. Crumble the feta so it’s ready to use.
- Chop the walnuts into medium pieces, not too small. Toast them in a dry pan without oil over medium heat for 3–4 minutes, until golden. Stir from time to time. Take them out of the pan so they don’t burn.*
Cook Pasta
- Set a large pot of water on the stove. Add 1 tablespoon of salt (level, not heaping).
- Check the cooking time on your pasta package. Brown butter takes about 10 minutes to make, so plan the timing so both are ready together. If your pasta also cooks in 10 minutes, add it when you start the butter. If it cooks faster, add it a bit later so everything finishes at the same time.
Make Brown Butter
- Cut the butter into pieces.
- Place it in a light-colored pot or pan. A light pan makes it easier to see the color change as the butter cooks. Stay close, brown butter burns fast.
- Turn the heat to medium. If your stove has numbers, that’s around 5 out of 9. Let the butter melt. Stir often. Use a wide spatula to scrape the bottom. That’s where the flavor starts to form.
- When you hear a gentle sizzle, it means the water is cooking off. When you see foam on top, keep stirring so the milk bits don’t burn.
- When the sizzling starts to fade, the butter begins to darken. Stir constantly and scrape the bottom of the pan. You’ll see small bits appear. First, they turn light brown, then medium brown.
- When the bits turn medium brown and you smell a nutty aroma, remove the pan from the heat.
Combine Everything
- If the pasta is ready, drain it and add it straight to the brown butter. If you’re using ravioli, stir them in gently. They’re soft and can break apart easily.
- If it’s not ready yet, pour the butter into a cold bowl to stop the cooking. Add it to the pasta once it’s done.
- Taste your dish and add salt only if it needs it. If you’re adding salty feta on top, skip the salt.
Add Toppings and Serve
- Add the toasted walnuts and mix everything well.
- Add the pasta to a plate. If you want to add our favorite toppings, sprinkle on some crumbled feta and sliced figs. Serve and enjoy.
Video
Notes
Nutrition
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FAQ
Brown butter sauce is a simple sauce made by cooking butter until you see small bits forming on the bottom of the pan. Those are the milk solids. When they turn golden brown and you smell a rich, nutty aroma, your brown butter sauce is ready. You can use it for pasta, over vegetables, or even in baking.
What does brown butter sauce taste like?
Nutty and rich — it has a deep, toasty flavor.
Buttery and aromatic — with subtle hints of caramel.
Never bitter — if it tastes bitter, it means the butter is burnt.
How do you make brown butter sauce?
Cut butter into pieces and place in a light-colored pan.
Melt over medium heat — it will start to bubble and foam.
Watch closely — as the foam settles, you’ll see tiny brown bits (milk solids) form at the bottom.
Smell for a nutty aroma — once the bits turn golden brown (not too light, not burnt), it’s ready.
Remove from heat immediately to avoid burning.
What are the brown bits in brown butter?
The brown bits are milk solids from the butter. As the butter cooks, these solids sink and caramelize. They’re what give brown butter its flavor and texture.
No, brown butter is more than just melted butter. Melted butter is simply liquid butter, but brown butter is cooked until it turns golden brown and releases a deep, nutty aroma.
Why it matters
Brown butter adds depth and a toasty flavor that melted butter can’t. That’s why it’s perfect for:
Pasta sauces.
Roasted vegetables.
Baked goods like cookies and cakes.
Want to learn how to make perfect brown butter every time?
Check our step-by-step guide with photos.
No, clarified butter and brown butter are not the same.
They’re made differently, used for different purposes, and taste completely different.
What’s the difference between clarified butter and brown butter?
Clarified butter is made by gently heating butter over low heat. Then you skim off the foam and remove the milk. solids. What’s left is a clear, golden liquid with a clean, mild flavor. It’s great for high-heat cooking.
Brown butter, on the other hand, is made by cooking butter over medium heat until the milk solids turn golden brown. You don’t remove the solids. They stay in and give the butter a deep, nutty, caramelized flavor. It’s perfect for pasta, sauces or baking.
Why it matters
Use clarified butter to cook at high temperatures.
Use brown butter when you want a bold, rich, nutty taste, especially for dishes like brown butter pasta sauce.
