Brown Butter Bucatini With Charred Cabbage 

By Ham El-Waylly

Published April 23, 2024

Brown Butter Bucatini With Charred Cabbage 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
5(1,215)
Comments
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Charred cabbage brings a complex combination of flavors, from savory to bitter to sweet, to this simple but satisfying weeknight pasta. As it cooks, the cabbage also turns silky, clinging to the bucatini like the most delicious of frills. The pecans play off the natural nutty notes of the charred cabbage and brown butter. Like cacio e pepe or other pastas that fuse melted cheese with pasta water, this dish tightens up quickly, so make sure to have plenty of pasta water on hand to loosen it as needed. 

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Ingredients

Yield:4 servings 
  • Salt and freshly cracked black pepper 
  • 2tablespoons grapeseed or other neutral-flavored oil 
  • 1small green cabbage (about 1 ½ pounds), halved, cored and thinly sliced 
  • 12ounces bucatini 
  • 8tablespoons unsalted butter, cut into chunks 
  • ½cup roughly chopped raw pecans
  • 2cups/6 ounces coarsely grated Parmesan
  • ⅓cup parsley leaves, roughly chopped  
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

880 calories; 52 grams fat; 22 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 7 grams polyunsaturated fat; 76 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 30 grams protein; 820 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil. Season the water with enough salt that it tastes like a slightly salty soup.

  2. Step 2

    In a large skillet over medium-high heat, heat the oil until it shimmers. Add the cabbage and a large pinch of salt. Cook, stirring frequently, until the cabbage softens, shrinks and becomes deeply charred in spots, 20 to 25 minutes. Season aggressively with pepper, taste for salt and season accordingly, and transfer the cabbage to a plate. Wipe out the skillet.

  3. Step 3

    Add the bucatini to the boiling water and cook for 1 minute less than the package instructs. Drain, reserving 2 cups of pasta water.

  4. Step 4

    To the large skillet, add the butter, pecans and a pinch of salt. Cook over medium heat, stirring constantly, until the butter turns golden brown and smells nutty, 2 to 3 minutes. Add 1 cup of pasta water, the cabbage and the cooked pasta and stir to coat. Simmer until the sauce thickens, 3 to 5 minutes. Add half of the cheese and all the parsley and stir vigorously until the sauce coats the pasta and the cheese melts. If the pasta seems too dry, add a splash of pasta water.

  5. Step 5

    Divide among bowls and top with the remaining cheese and some freshly cracked black pepper. Serve immediately.

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Ratings

5 out of 5
1,215 user ratings
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Comments

gc

second time around, chopped up a few slices of bacon. cooked them, then removed and cooked cabbage in the drippings. yes, that takes the dish out of vegetarian territory, but i regret nothing and would do it again. (i did cut down on the butter...i'm not a complete barbarian)

SMcG

So good! During dinner, my 3 year old asked if she could also have it for lunch. I changed the proportions a bit, using a 3+lb cabbage, 3/4 c pecans (which I pre-toasted), and 1lb fettucine. I dropped the butter to 5 Tbsp and the cheese to 1 cup, and it was still plenty rich.

melissa

We loved this. Def one of those where the whole is greater than the sum of the parts. That said, next time might try roasting the cabbage to see if it caramelizes at bit more evenly at requires less attention. Might also try a little less butter, add a splash of lemon juice for brightness to balance the richness, and maybe even mash in a few anchovies. But probably Ham is right - and it’s perfect the way it was.

Mic

Delicious! Chewy texture and meaty flavor profile. First time out, I always follow the recipe as exactly as I can. I did, however, sauté the cabbage to the point of creating a thin fond in the skillet, which I deglazed into Step 4 making a positive addition. One note on sequence: on my electric stove the time to heat the water and cook the pasta did coincide with the prep of the other ingredients. As in many dishes, most pasta shapes will work, but I did think bucatini was an excellent choice.

Karleigh

So tasty!! Used walnuts instead of pecans and a mix of red and green cabbage and added shallots after browning the butter. I underestimated how good this would be but the flavor with the charred cabbage is fabulous.

BPMKE

DELICIOUS. I've made a few times. I find that my Parmesan will clump and not distribute well into the pasta. Anyone have tips on how to avoid that?

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