Buttery Lemon Bucatini

11/4/2023

Buttery Lemon
Bucatini

Prep Time: 10 Min
Cook Time: 20 Min

Yields: 4 - 5 Servings

WHAT YOU NEED

Bring a large pot of cold, heavily salted water to a boil. Leave covered until needed.
In a large skillet, begin heating the butter, garlic, pepper flakes, 1/2 the lemon zest, and splash of EVOO, on just about medium heat. Once heated, stir and let cook about 60 seconds, watching for unwanted browning. Stir often if needed. After the 60 seconds, squeeze in the juice of one of the lemons, and add a small ladle of boiling water to the skillet along with a good pinch of salt. Reduce the heat slightly and let that simmer; if needed, while your pasta cooks, add another small ladle of water to the skillet to keep it simmering.
In the meantime, add your bucatini to the boiling water and cook your bucatini about 1 - 2 minutes before perfectly cooked al dente.

Strain the pasta directly in to the skillet and add another half ladle of pasta water to the skillet as well. Constantly toss the pasta in the skillet, folding it around / over itself as it comes to al dente and releases starches in to the skillet that thicken the sauce. Once the pasta is perfectly cooked, turn off the heat.
Add the remaining lemon juice & zest, grana padano, and a full ladle of pasta water. Toss immediately, folding the cheese and lemon in to a nice, creamy sauce that coats the bucatini. Add additional pasta water if you desire and continue to toss until creamy. The amount of extra sauce you have will depend on how much pasta water you add. Just remember to continue tossing the pasta to release starches until the sauce is glossy as opposed to watery / runny.
Season to taste with Himalayan salt. Serve garnished with a spoonful of the sauce, pepper flakes, fresh basil, and some grana padano. ENJOY!