The way cinnamon expands the dimensions of brown butter means that you won't overtly taste the spice here, just pasta with deep, rich, nutty undertones. Chopped parsley freshens every bite.
Recipe information
Total Time
35 min
Yield
Makes 8 servings
Ingredients
1 pound orzo
1/2 stick (1/4 cup) unsalted butter
2 tablespoons olive oil
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
3/4 cup chopped fresh flat-leaf parsley (from 2 bunches)
Preparation
Step 1
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender. While orzo cooks, melt butter in a small heavy skillet over moderately low heat, then simmer until golden brown with a nutty aroma, about 5 minutes. Remove skillet from heat, then stir in oil, cinnamon, and pepper.
Step 2
Drain orzo in a colander, then return to pot and add brown-butter mixture, scraping up any brown bits from bottom of skillet, and parsley. Toss until combined well and season with salt.
