Lemony Bucatini with Brown Butter Brussels Sprouts and Parmesan
Pasta presto indeed. This satisfying dish comes together in the time it takes to boil the pasta— and most of the ingredients you most likely will have in your pantry or fridge already. Brussels sprouts sautéed in nutty fragrant brown butter balance perfectly with the zing of lemon and the crunch of the breadcrumbs and pine nuts. This dish can also be changed up in so many ways— add sausage or pancetta, or even chicken for a heartier one-dish meal. Be sure to prepare your ingredients before you drop the pasta into the water— it all happens quite quickly on the stove and you’ll want to have everything ready and close at hand.
Serves 6
INGREDIENTS
1 lb. dried bucatini or spaghetti
3 tbsp kosher salt, plus 1 tsp
¼ cup pine nuts
8 tbsp unsalted butter
½ cup breadcrumbs, preferably homemade
½ tsp chili flakes
3 garlic cloves, thinly sliced
12 oz brussels sprouts, shaved
½ tsp black pepper
1 cup grated parmesan, plus more for serving
⅓ cup chopped parsley, plus more for garnish
Zest of 1 lemon
Flaky sea salt, for finishing
Good Olive Oil, for finishing
METHOD
In a large pot of boiling water, add 3 tbsp kosher salt and cook bucatini according to package instructions to al dente, approximately 9 minutes.
While pasta is cooking, in a large pan with sides over medium heat, toast pine nuts until golden brown, stirring frequently, approximately 2 minutes. Transfer to small dish and set aside. In the same pan, add 2 tbsp butter along with breadcrumbs and chili pepper flakes. Toast until deep golden brown, stirring frequently. Transfer to a bowl and set aside. Wipe pan clean with a paper towel and add remaining 6 tbsp butter along with garlic and melt until it turns a nutty brown. Add brussels sprouts, season with 1 tsp salt and pepper and cook until tender and some parts are caramelized and golden brown, approximately 5 minutes.
Drain pasta, reserving 1 cup of pasta water, and add pasta to pan. Add ¼ cup of the pasta water and mix to combine. Turn off heat, add parmesan and combine, adding a bit more of the pasta water until cheese is melted and combined and pasta is glossy and coated. Add breadcrumbs, parsley and lemon zest and mix to combine. Transfer to a serving platter, sprinkle with pine nuts, garnish with sea salt and finish with a drizzle of good olive oil. Serve immediately with more parmesan alongside.