LEMONY BUCATINI

Lemony Bucatini image

Provided by Elena Besser

Time 30m

Yield 4 servings

Number Of Ingredients 11

Kosher salt and freshly ground black pepper
1 pound bucatini
Two 1-inch slices sourdough bread, preferably stale, torn into pieces
1/4 cup olive oil
4 tablespoons unsalted butter, cubed
2 teaspoons crushed red pepper flakes
1 cup finely grated Parmigiano-Reggiano
4 lemons, zested and juiced
1/4 cup fresh mint leaves
1/4 cup fresh parsley, finely chopped
2 teaspoons fresh thyme

Steps:

Bring a large pot of water to a boil. Add three handfuls of kosher salt to the water. Taste the water, it should be as salty as the sea. Cook the pasta according to the instructions on the package.
Preheat the broiler.
Put the torn bread in a medium bowl. Drizzle with the olive oil, season with salt and pepper and toss to combine. Spread on a baking sheet and broil until toasted, 2 to 3 minutes.
Pulse the broiled bread in a food processor until fine crumbs form. Set aside.
Melt the butter in a large skillet over medium-low heat. Once the butter has melted, add the red pepper flakes and cook for 2 minutes.
Drain the pasta and reserve 2 cups of the pasta water. Add the pasta to the skillet and toss to combine.
Add a small handful of the Parmigiano-Reggiano, toss the pasta and then add a splash of the lemon juice. Alternate adding the remaining cheese and lemon juice until combined. Add some of the reserved pasta water, if needed.
Add the lemon zest and toss to combine. Taste and season with salt and pepper, if necessary.
Transfer the pasta to a large bowl and top with the mint, parsley, thyme and breadcrumbs. Enjoy.