Sometimes it's the simplest dishes that are the best! In this brown butter spaghetti, a simple sauce made just from butter lets the spaghetti shine. Topped with shaved asparagus, bacon, and Pecorino cheese, this is a simple enough recipe that it's perfect for a weeknight meal!
Bring 3 quarts of water to a boil in a large stockpot. Once boiling, add 1 tbsp salt and the spaghetti. Cook the spaghetti until al dente, meaning the pasta needs 1-2 minutes of additional cooking. While the pasta is cooking prepare the sauce.
In a 6-quart saucepan, melt the butter over medium heat. Once the butter is melted, it will begin to cook and foam. Continue to cook the butter until the foaming slows down and brown bits form in the bottom of the pan, 6-8 minutes. If the butter is brown before the pasta is ready, remove the butter from the heat to stop cooking as brown butter can burn quickly.
Once the butter is browned, add the al dente pasta to the brown butter and stir. Add the grated Pecorino cheese and ½ cup of the pasta cooking liquid. Stir to combine and add the shaved asparagus and bacon. Stir until the asparagus is wilted. Stir and add more pasta liquid if needed. Stir in the fresh lemon juice and serve with a sprinkle of chives.