Egg Noodles with Brown Butter and Feta

Ingredients

• Egg noodles

  Dry, enriched

  16 oz or 454g

• Butter

  Unsalted

  8 tbsp or 114g

• Feta cheese

  1 cup, crumbled or 150g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot (6–8 quarts) of well-salted water to a boil. Cook the egg noodles until just tender, slightly softer than al dente. Drain well.
2. Meanwhile, melt the butter in a small heavy skillet over low heat. Continue cooking, swirling occasionally, until the milk solids turn golden and smell nutty, about 6 minutes. Remove from heat.
3. On a large platter, layer one-third of the noodles with one-third of the feta. Repeat twice with remaining noodles and feta.
4. Drizzle the warm brown butter over the noodles and gently toss with two forks to coat. Spread out on the platter and season to taste with black pepper.