Bucatini With Confit Lemon and Black Pepper

Number Serves



For the Oregano-Pecorino Breadcrumbs:

  • 1 ounce extra-virgin olive oil
  • 1/2 cup finely chopped garlic 
  • 1/2 cup panko
  • 1 tablespoon chopped fresh oregano
  • 1 ounce pecorino, finely grated

For the Bucatini:

  • 8 ounces fresh bucatini
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon brown butter
  • 1/2 tablespoon butcher black pepper
  • Juice of 1 lemon, freshly squeezed
  • 1 tablespoon chopped preserved lemons 
  • 1 teaspoon finely chopped oregano
  • 1 tablespoon unsalted butter, chilled
  • 2 tablespoons finely grated pecorino
  • 10 oregano leaves, for garnish
  • 2 lemon wedges, for garnish


For the Oregano-Pecorino Breadcrumbs:

Heat the olive oil in a small sauté pan set over medium heat. Add the chopped garlic and sauté until lightly browned, about 1 minute. Add the panko and toss to coat in the olive oil. Continue to sauté for 5 minutes, or until the panko is toasted. Add the oregano and grated pecorino, and remove from heat. Set aside.

For the Bucatini:

Bring a large pot of salted water to a boil.

In a large sauté pan, melt the brown butter with the garlic and butcher black pepper. Cook for 2 minutes, until the garlic begins to color. Add the lemon juice. Add the preserved lemon and chopped oregano. Cook for 1 minute and then slowly swirl in the butter to make a creamy lemon sauce. Add the pecorino, stir, and set aside. Keep warm.

Drop the bucatini in the water and boil until the pasta is al dente. Drain the pasta and toss with the sauce. Transfer to plates and finish with more pecorino and black pepper (to taste). Top each serving with breadcrumbs (to taste) and five oregano leaves. Garnish each plate with a lemon wedge.

Recipe courtesy of Laurent Tourondel, executive chef, L’Amico, Manhattan