"As butter melts, the milk solids toast, tinting the fat a warm amber hue while imbuing it with a toasted-hazelnut-like essence. I like to sprinkle in smoked paprika (a.k.a. Pimentón or Spanish paprika), which sizzles in the hot butter, a game-changing method called blooming. This step unlocks the spice's fat-soluble compounds, unleashing its brawny, savory-sweet flavors. Now, peppery and earthy notes, with whispers of charred oak, are detectable."
"I like to use spaghetti and cook it just a smidge under al dente (it will finish cooking in the sauce), but just about any pasta shape is fair game. Heck, you could even use gnocchi if you're feeling it. The robust sauce clings to the pasta, creating a dish far greater than the sum of its parts. A scattering of salted, roasted almonds (like the kind you snack on) and chopped parsley elevates this to bistro-worthy fare."
Browned butter provides a warm amber fat and toasted-hazelnut-like aroma as milk solids toast. Smoked paprika is added to the hot butter and bloomed, releasing fat-soluble, savory-sweet, peppery, and earthy notes with hints of charred oak. Spaghetti cooked slightly under al dente finishes in the sauce so the robust, smoky brown-butter clings to the pasta; other shapes or gnocchi also work. Salted, roasted almonds and chopped parsley add crunch and brightness as a bistro-worthy alternative to breadcrumbs. The result transforms plain buttered noodles into a simple, sophisticated, texturally lively meal.
Read at Bon Appetit
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