Paccheri Rigati with Browned Butter and Macadamia Nuts
A Unique Macadamia Nut Pasta
I love simple pastas with few ingredients but lots of flavour. Pair this with a nice wine and you're good to go!
The secret to a rich velvety sauce is using pasta water and a fat. In this case that's lots of butter.
And finishing with some macadamia nuts gives this dish a uniqueness that I bet you love.
250 g Paccheri Rigati Pasta
85 g butter
1 small lemon, thinly sliced
50 g macadamia nuts, crushed
50 g Grana Padano or parmesan cheese
Salt and pepper to toast
Add pasta to pot of boiling heavily salted water
Add 50 g of the butter to pan on low/medium, once melted add in lemon
Allow butter to brown slightly keeping a very close eye on it
To stop the browning process, add a cup full of the pasta water and agitate pan until it incorporates with the lemon butter, let it reduce, agitating every so often
Once pasta is al dente add directly into the pan with the butter, keep pan on a low/medium
The pasta will continue to absorb the sauce so add in half a cup of the pasta water and the remaining butter and heavily season with salt and pepper to taste
This is a good time to practice your pasta flipping skills to coat the pasta in the sauce, it will take a few minutes to become a glossy sauce
Once pasta is on the plate top with some fresh cracked pepper, the macadamia nuts and the grana Padano.
The macadamia nuts in the recipe are from Macamonds Estate, a family farm in Northern NSW, Australia. You can check them out here: Macamond Estate