Brown Butter Bucatini With Charred Cabbage
Published April 23, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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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.
Powered byPreparation
- 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
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Cooking Notes
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Gabby
Treat yourself and add a splash of heavy cream at the end! Used hazelnuts instead of pecans because I had them on hand. Would double the nuts next time for added texture! So delicious!
TLeaf
Delicious and easy. I used kale because I didn’t have cabbage and added diced onion and garlic scapes to the butter before adding the pasta.
Barry
I hadn't entertained the thought about frying cabbage in this way. It really blends well with the pecans and browned butter and the pasta. It was scrumptious.
Joe
Changed my entire worldview on cabbage. Seriously so good, even with vegan butter.
Samantha
Really good and really easy. Agree with others that more cabbage (and parsley) would be better. And a squeeze of lemon juice at the end is perfect!
Scooter
Easy and delicious! I could eat pasta everyday. The GF doesn't like red sauce so I'm always on the lookout for non-red options. We both loved this one. I made it with a pound of pasta (I hate when recipes don't use the full pound! ) and rounded up ingredients but next time I'll up the cabbage a bit more for better proportions. Would like to experiment with maybe red cabbage and/or radicchio next time and maybe almonds. Either way - def making this one again.
Bks4JHB
So delicious! I roasted the cabbage in the oven, and added some Hatch green chili flakes to the butter and pecan mixture, but otherwise followed the recipe. It was a BIG hit. My only warning is that even my largest skillet wasn’t big enough when I added the cabbage and bucatini — no room to stir! I dumped everything back into the pot I used to boil the pasta.
Kim
Amazing!
Alan
Great as is. Enhancements would be to add some maitake mushrooms, and perhaps toast the pecans before adding to add some crunch. Add a bit more parsley
Bonnie
This is a delicious, easy and quick dinner. I followed instructions exactly, except for adding a quick shake of red pepper flakes along with the black pepper, but I'm sure it's just as good without. The browned butter and pecans bring it all together deliciously.
SK19118
I feel like a squeeze of lemon juice on top would take this over the top! (I didn’t have a lemon so couldn’t try). Also suggest a few more nuts - maybe another 1/8-1/4 cup.
SK19118
Just wow- elevate your weeknight! This came together beautifully and felt like a super grown-up mac & cheese. For once I felt like I knew what I was doing! A keeper.
MCT Miami
Wow. This recipe is 100% amazing. I added some confiet garlic that I had. Absolutely amazing.
Jenn
We made this as a pantry clean out using(sorry I know this is stereotypical) the half head of cabbage we had, a full pound of pasta, only 2oz parm but with the addition of some crisped up pancetta. Incredible! We were speculating on if it would make our kitchen smell like toots and delightfully, it did not. I have faith that if we had the correct ingredients in our fridge this would be just as amazing, and I love to have it as a vegetarian option for the future!
JP
This was a delicious dish, but it was perfect with a squeeze of fresh lemon to finish. Will definitely make it again!
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