There is something eternally satisfying and soothing about buttered pasta. Toss warm strands of spaghetti with a pat of rich butter and a sprinkle of grated Parm, and you’ve got an ultra-comforting meal that comes together in minutes.

Use that as inspiration, then up the ante with nutty brown butter, golden toasted panko, and a double dose of cheese, and you’ve got a comforting dish that’s fancy enough for when friends pop over.

Butter is cooked down over low heat on the stovetop until the milk solids caramelize into a nutty sweetness to turn a basic pot of weeknight spaghetti into a meal that tastes totally luxurious. It comes together with a short list of pantry staples in about 20 minutes.

Brown Butter Parmesan Pasta

1 lb. dry spaghetti

10 tbsp. unsalted butter, divided

1 cup panko breadcrumbs

3 cloves garlic, minced

¼ to ½ tsp. red pepper flakes

1 cup grated Parmesan cheese

2 tbsp. freshly squeezed lemon juice (from 1 lemon)

2 tbsp. coarsely chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the pasta to the boiling water, and cook according to the package instructions until just barely al dente. Drain the pasta; set aside.

Meanwhile, melt 2 tablespoons of butter in a large, high-sided skillet over medium heat until foaming. Add the panko and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.

Wipe out the skillet with a paper towel. Melt the remaining 8 tablespoons of butter in the same skillet over low heat, stirring with a wooden spoon so that it melts evenly. Once the butter begins to foam and form brown bits, add the garlic and red pepper flakes; continue cooking, stirring constantly, until the butter is browned with a nutty aroma. Remove the skillet from the heat.

Add the pasta and Parmesan to the skillet and use tongs to toss together until the pasta is evenly coated with the brown butter and cheese. Add the reserved panko, lemon juice and parsley, and toss to combine.

Makes four to six servings.

Note: Leftovers can be stored in an airtight container in the refrigerator for up to three days.