It's fate, I tell you.
Real Simple Magazine showed up with how to brown the butter and what to do with it. Given the track records, recipes from RS seems to fall on the bland side. But I was willing to give the brown butter recipes a try.
Especially when it says BACON and BUTTER in its title.
Original recipe is Tortellini with Bacon, Greens and Brown Butter. The greens refer to arugula or baby spinach, watercress or basil as substitution. Nope. No greens here. But I did find my last surviving bit of fresh sage. Nor did I have any tortellini laying about. Bacon, butter and spaghetti, on the contrary, are MY staples.
And voila, a somewhat original recipe! And it was as fast as you can cook your pasta/bacon too!
Brown Butter and Bacon Pasta
1 pound spaghetti
6 ounces sliced bacon
6 tablespoons unsalted butter
1/2 TBS fresh thyme leaves, roughly chopped.
Salt & Pepper
Red chili pepper flakes (optional)
Parmesan cheese (canned or freshly grated, either way)
1. Cook the pasta according to the package directions.
2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Reserve the bacon and discard the drippings.
3. Wipe out skillet and return to medium heat. Add the butter and melt, swirling or stirring with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute.
4. Break the bacon into small pieces and add to skillet with the sage, salt, pepper, pepper flakes, and cooked pasta. Add some parmesan cheese. Toss well and divide among individual bowls. Serve hot with more cheese!