Peter Som's Lemony Bucatini
Designer Peter Som's simple yet elegant pasta dinner, that tastes delicious and is always a perfect choice.
1 lb dried bucatini or spaghetti
3 tbsp kosher salt, plus 1 tsp
8 tbsp unsalted butter
1/4 cup pine nuts
½ cup breadcrumbs, preferably homemade
½ tsp chili flakes
3 garlic cloves, thinly sliced
12 oz brussels sprouts, shaved
1/3 cup chopped parsley, plus more for garnish
1 cup grated parmesan, plus more for serving
½ tsp black pepper
Zest of 1 lemon
Flaky sea salt, for finishing
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 and add parmesan and combine, adding splashes 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.
| Posted on November 04 2020