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Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Kosher salt, to taste
1 pound dried bucatini
1 stick unsalted butter
1 tablespoon freshly ground black pepper
2 cups grated Parmesan, plus more for garnish
Thyme leaves, for garnish
Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, 8 to 9 minutes. Then drain, reserving 1 cup of the pasta water.
Meanwhile, in another large pot, melt the butter over medium-high heat. Cook, whisking constantly, until golden brown and nutty in aroma, 5 to 6 minutes.
To the butter, add the black pepper, followed by the drained pasta, reserved pasta water and the grated Parmesan. Cook, tossing constantly until the cheese melts and the pasta water forms a thick sauce coating the noodles, 1 to 2 minutes.
Divide between bowls, garnish with grated Parmesan and thyme leaves, then serve.