Brown Butter Bucatini With Charred Cabbage 

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. Step 5

   Divide among bowls and top with the remaining cheese and some freshly cracked black pepper. Serve immediately.