Le Food Snob

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.

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

Recipe rating: 


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