Lemon pepper pasta with browned butter from Something from Nothing (page 199) by Alison Roman

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Notes about this recipe

  • Abchmiel on May 30, 2026

    This was okay, I struggle with sauces that have Parmesan as it often congeals so the flavor profiles ends up a little off. I followed the instructions exactly and still had this issue

  • rebekahbryce on May 07, 2026

    Delicious; added in some leftover rotisserie chicken for protein and it helped fill out the rich sauce. I used cavatappi noodles; they may have been too porous as it wasn’t as saucy as I would have liked. Next time, I’ll try a tighter pasta and more pasta water.

  • emily_3s6em8 on January 25, 2026

    Delicious, next time I would brown the butter even more

  • katmagdunn on December 03, 2025

    Incredibly delicious— very rich. Save more pasta water than you think you need

  • lindseycooks on November 21, 2025

    If you’re using a full 16oz box of pasta, just use a whole stick of butter and be very liberal with the amount of pasta water you add. Also, definitely need more than 1/2 cup of parm. So delicious with such little effort.

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