Brown Butter Cavatappi with Charred Scallions
Twisty cavatappi gets glossy with brown butter, lemon, and charred scallions for a fast, savory side.
Prep: 8 · Cook: 22 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (84 reviews)
INSPIRED BY
Inspired by the buttery noodles and fire-kissed alliums found on neighborhood supper-club tables. The cavatappi, charred scallion, and lemon combination is an original Tastelicious side.
Story
Casey believes a good side dish should make the main course feel lucky. Cavatappi grabs the brown butter in every twist, while charred scallions add a little backyard smoke. Lemon keeps the whole bowl bright enough to keep going back for another forkful. It is simple food with just enough theater in the skillet.
By Casey
Ingredients
- 8 ounces cavatappi pasta
- Kosher salt, for the cooking water
- 6 scallions, trimmed
- 1 teaspoon olive oil
- 5 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/3 cup finely grated Parmesan cheese
- 1/4 teaspoon cracked black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the cavatappi until just shy of al dente; reserve 1/2 cup pasta water before draining.
- Toss the scallions with olive oil and sear them in a large skillet over medium-high heat for 3 to 4 minutes until blistered in spots.
- Move the scallions to a board, add the butter to the skillet, and cook until the milk solids turn golden and smell nutty.
- Slice the charred scallions into 1-inch pieces and return them to the brown butter with the lemon zest and juice.
- Add the drained pasta and 1/4 cup pasta water, tossing until the sauce turns glossy and coats the curves.
- Fold in the Parmesan, pepper, and parsley, adding another splash of pasta water if needed, and serve warm.
Chef Tips
- Watch the butter closely once it foams because it can go from golden to burnt quickly.
- Reserve pasta water before draining so the sauce can be loosened without extra cream.
- Char the scallions until blistered but still juicy in the center.
- Grate the Parmesan finely so it melts into the warm butter instead of clumping.
Cook's Notes
- Pull the pasta just shy of al dente because it finishes in the sauce.
- Brown the butter in the same skillet used for the scallions to keep the smoky flavor.
- Add pasta water gradually until the Parmesan sauce looks glossy, not watery.