Brown Butter Bucatini With Charred Cabbage
Published April 22, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
- 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.
- 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.
- Step 5
Divide among bowls and top with the remaining cheese and some freshly cracked black pepper. Serve immediately.
Private Notes
Comments
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)
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.
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.
Amazing! I couldn’t imagine the explosion of flavors and was positively surprised. This is one of my favorite pasta recipes now. Just switched the pecans for pistachios and it worked wonderfully.
As much as I like bucatini, I agree that it isn’t the right pasta for this delicious recipe. The cabbage /brown butter/Parmesan mixture clumps, and there’s nowhere on long pasta for the it to cling. Rotini wouldn’t look as chic, but it would be better at giving the sauce places to cling. Utterly delicious, though. The mix of pecans, brown butter, and charred cabbage makes it taste almost like a rich mushroom sauce. A little lemon for brightness, and good to go.
Tasty, but will cut the butter in half next time. Probably used only half of the Parmesan.