Linguine with Brown Butter, Parsley and Cheese

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Nope. I’m still not over brown butter and now I’m exploring other brown butter dishes (besides cookies). The original recipe calls for breadcrumbs, but I was fresh out. Instead, I substituted crushed French’s Fried Onions.

French’s Fried Onions were the only thing I could find in the pantry of similar texture to breadcrumbs of which I didn’t think would clash horribly with the taste of brown butter. In fact, I was hoping the onion flavor would do well in the dish – complement the brown butter flavor, even.  I ended up not really being able to taste any onion flavor at all. So in that case it worked well as a texture substitute.


  • 10 T. butter
  • 1 lb. linguine
  • 1/4 c. French’s fried onions, crushed
  • 2 T. minced fresh parsley
  • 1/2 c. grated romano cheese
  • 1/2 c. freshly grated parmesan cheese


  1. Using a small saucepan, melt butter chunks over medium-low heat, swirling pan over the heat. Continue cooking and swirling the pan. A foam will form and then slowly disappear. At this point the butter should be turning a golden color and specks of brown should form. Remove from the heat and set aside.
  2. Cook linguine according to package directions. Place the cooked linguine in a large bowl. Pour the brown butter over the linguine and toss using two forks. Sprinkle crushed fried onions, parsley and cheeses over the pasta and toss again.
  3. Serve immediately.

Recipe rating:

I thought the recipe was great. However, with that much butter in the dish how could it be bad?

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