- 1 stick (4 ounces) unsalted butter
- 1 tablespoon caraway seeds
- 1 pound fettuccine
- 2 tablespoons chopped flat-leaf parsley
Melt butter in small saucepan over medium heat until foaming. Add caraway seeds. Reduce heat to low and cook until butter is light brown, stirring often, about 5 minutes. Remove from heat. Cook fettuccine in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to same pot. Add caraway butter and stir until coated, about 3 minutes. Season with salt and pepper. Sprinkle with parsley. Transfer to bowl.