Brown Butter Bucatini With Charred Cabbage

50 min4 servings

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	Heat oil, sauté cabbage until charred, 20–25 min	Add pasta water, cabbage & pasta; simmer 3–5 min	Stir in half the cheese & parsley until melted	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
8 tablespoons unsalted butter, cut into chunks	Brown butter & pecans over medium heat, 2–3 min
60 g roughly chopped raw pecans
A pinch of salt
340 g bucatini	Cook bucatini 1 min under package time, drain
1 cup / 6 ounces coarsely grated Parmesan (for the sauce)
1 cup / 6 ounces coarsely grated Parmesan (for topping)
15 g parsley leaves, roughly chopped
Freshly cracked black pepper (for serving)

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