SO SIMPLE, SWEET & SUPPLE
This dish takes weeknight pasta to a whole new level!
The charred cabbage adds layers of flavour, from savoury to sweet to a hint of bitterness, and, as it cooks, it becomes silky, wrapping around the bucatini. The toasted pecans echo the nutty flavors of both the cabbage and brown butter, creating the perfect bite in every forkful. It’s a quick yet impressive dish that feels both homey and elegant.
Like beloved pastas such as cacio e pepe, this recipe relies on the magic of pasta water to bind everything together. So, be sure to keep some pasta water on hand to loosen the sauce and get that perfect creamy texture.
This is, without a doubt, a 5-star dish.
The recipe
Brown Butter Bucatini with Charred Cabbage
- Serves
- 4
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
Ingredients
- Salt and freshly cracked black pepper
- 2 tbsp grapeseed oil (or another neutral oil)
- 1 small green cabbage, halved, cored, and thinly sliced
- 350g bucatini
- 8 tbsp unsalted butter, cut into chunks
- ½ cup raw pecans, roughly chopped
- 2 cups coarsely grated Parmesan
- ⅓ cup fresh parsley leaves, roughly chopped
Method
- Prepare the pasta water: Bring a large pot of water to a boil and season it generously with salt until it tastes like a slightly salty soup.
- Char the cabbage: Heat the oil in a large skillet over medium-high heat. Once hot, add the cabbage along with a large pinch of salt. Stir frequently as it softens and shrinks, allowing it to char in spots. This will take about 20 to 25 minutes. Once done, season with freshly cracked pepper, adjust salt to taste, and transfer the cabbage to a plate. Wipe out the skillet.
- Cook the bucatini: Add the bucatini to the boiling water and cook for 1 minute less than the package instructions. Reserve 2 cups of pasta water, then drain the pasta.
- Make the brown butter sauce: In the same skillet, add the butter and pecans with a pinch of salt. Cook over medium heat, stirring constantly, until the butter turns golden brown and has a nutty aroma, about 2 to 3 minutes. Add 1 cup of reserved pasta water, the charred cabbage, and the cooked pasta. Stir well to coat, then simmer for 3 to 5 minutes to thicken the sauce.
- Finish the dish: Stir in half of the Parmesan and all the parsley. Continue stirring vigorously until the sauce has fully coated the pasta and the cheese is melted. If the pasta looks too dry, add a splash more of the reserved pasta water to loosen it up.
- Serve: Divide the pasta among bowls and sprinkle with the remaining Parmesan and freshly cracked black pepper. Serve immediately, and enjoy.
BucatiniButterVegetarian