Brown Butter Bucatini with Lemon
Brown Butter Bucatini with Lemon
Ingredients
For the Pasta
- 6 ounces bucatini, dry
For the Brown Butter Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic, cloves, thinly sliced
- 2 anchovy fillets, packed in oil, roughly chopped
- 1 tablespoon capers, rinsed and roughly chopped
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh dill, roughly chopped
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1/4 cup plain Greek yogurt, or labneh
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente, usually about 9 to 11 minutes. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, melt the unsalted butter in a large, high-sided skillet or Dutch oven over medium heat. Keep a close eye on it! The butter will foam, then the milk solids will begin to brown and settle at the bottom. Swirl the pan occasionally until the butter turns a rich, nutty brown and smells fragrant, about 3 to 5 minutes. Remove from heat immediately to prevent burning.
⏱️ 5 min - 3
Return the skillet with the brown butter to low heat. Add the olive oil, sliced garlic, and chopped anchovy fillets. Cook gently, stirring, until the garlic is fragrant and the anchovies have mostly dissolved into the oil, about 2 minutes. This is where the magic happens, folks – don't rush it!
⏱️ 2 min - 4
Stir in the chopped capers, lemon zest, and half of the lemon juice. Add the drained bucatini to the skillet along with 1/4 cup of the reserved pasta water. Toss vigorously to coat the pasta in the glorious sauce. If it seems a little dry, add more pasta water, 1 tablespoon at a time, until the sauce is glossy and coats the noodles beautifully.
⏱️ 3 min - 5
Remove from heat and stir in the fresh parsley and dill. Season with flaky sea salt and freshly ground black pepper. Taste and adjust seasoning, adding more lemon juice if you want a brighter kick.
⏱️ 2 min - 6
Divide the pasta between two bowls. Top each serving with a generous dollop of plain Greek yogurt or labneh and a sprinkle of grated Parmesan cheese, if using. This dish is best served immediately, but honestly, it's also pretty darn good cold the next day. Feel free to swap out the dill for fresh mint if that's what you have on hand!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Brown Butter Bucatini with Lemon
Ingredients
For the Pasta
- 6 ounces bucatini, dry
For the Brown Butter Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic, cloves, thinly sliced
- 2 anchovy fillets, packed in oil, roughly chopped
- 1 tablespoon capers, rinsed and roughly chopped
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, roughly chopped
- 2 tablespoons fresh dill, roughly chopped
- 1/2 teaspoon flaky sea salt
- 1/4 teaspoon black pepper, freshly ground
For Serving
- 1/4 cup plain Greek yogurt, or labneh
- 1/4 cup Parmesan cheese, grated, optional
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the bucatini and cook according to package directions until al dente, usually about 9 to 11 minutes. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
⏱️ 12 min - 2
While the pasta cooks, melt the unsalted butter in a large, high-sided skillet or Dutch oven over medium heat. Keep a close eye on it! The butter will foam, then the milk solids will begin to brown and settle at the bottom. Swirl the pan occasionally until the butter turns a rich, nutty brown and smells fragrant, about 3 to 5 minutes. Remove from heat immediately to prevent burning.
⏱️ 5 min - 3
Return the skillet with the brown butter to low heat. Add the olive oil, sliced garlic, and chopped anchovy fillets. Cook gently, stirring, until the garlic is fragrant and the anchovies have mostly dissolved into the oil, about 2 minutes. This is where the magic happens, folks – don't rush it!
⏱️ 2 min - 4
Stir in the chopped capers, lemon zest, and half of the lemon juice. Add the drained bucatini to the skillet along with 1/4 cup of the reserved pasta water. Toss vigorously to coat the pasta in the glorious sauce. If it seems a little dry, add more pasta water, 1 tablespoon at a time, until the sauce is glossy and coats the noodles beautifully.
⏱️ 3 min - 5
Remove from heat and stir in the fresh parsley and dill. Season with flaky sea salt and freshly ground black pepper. Taste and adjust seasoning, adding more lemon juice if you want a brighter kick.
⏱️ 2 min - 6
Divide the pasta between two bowls. Top each serving with a generous dollop of plain Greek yogurt or labneh and a sprinkle of grated Parmesan cheese, if using. This dish is best served immediately, but honestly, it's also pretty darn good cold the next day. Feel free to swap out the dill for fresh mint if that's what you have on hand!
⏱️ 1 min