Noodles enriched with the deep golden yolks of farm-raised chickens were a frequent starch on heartland tables. Modern cooks may not have the time to put together noodles from scratch, but when glossed with a Swedish-style, caraway-scented butter, even commercial pasta makes a fine accompaniment to the menu's main dish.
Recipe information
Yield
Serves 6
Ingredients
Preparation
Step 1
Melt butter in small saucepan over medium heat. When butter foams, add caraway seeds. Reduce heat to low and cook until butter is light brown, stirring often, about 5 minutes. Remove from heat.
Step 2
Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add browned butter; stir over low heat until coated, about 3 minutes. Season with salt and pepper. Transfer to bowl.
