Pasta tossed with nutty brown butter, charred cabbage, pecans and Parmesan in a silky pasta-water emulsion.
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| prepBring a large pot of water to a boil and season with salt until it tastes like a slightly salty soup. | |||||
| 2 tablespoons grapeseed or other neutral-flavored oil | Char cabbage in oil, medium-high, 20–25 min | Brown butter & pecans, medium, 2–3 min | Add pasta water, cabbage & pasta; simmer 3–5 min | Stir in cheese & parsley until melted & glossy | Divide among bowls, top with remaining cheese & pepper |
| 1 small green cabbage (about 1 ½ pounds), halved, cored and thinly sliced | |||||
| Salt and freshly cracked black pepper | |||||
| 12 ounces bucatini | Cook bucatini 1 min under package time | ||||
| 8 tablespoons unsalted butter, cut into chunks | |||||
| ½ cup roughly chopped raw pecans | |||||
| 1 cup / 3 ounces Parmesan, coarsely grated (for the sauce) | |||||
| ⅓ cup parsley leaves, roughly chopped | |||||
| 1 cup / 3 ounces Parmesan, coarsely grated (for garnish) | |||||
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