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Brown Butter Pasta with Egg
- Kosher salt, to taste
- 8 oz. fresh pasta, such as fettuccine or tagliatelle
- 1 cup (2 sticks) unsalted butter
- 3⁄4 cup pine nuts
- 4 eggs
- Freshly ground black pepper, to taste
- Freshly grated Parmesan
- Grated nutmeg, to taste
- Directions1. Bring a large pot of salted water to a boil and add pasta; cook, stirring occasionally, until al dente, about 4 minutes. Set a strainer over a bowl; drain pasta, reserving 1⁄2 cup pasta cooking water, and set aside.
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