ChefXi OfficialA vibrant lunch that marries the autumnal soul of Northern Italy with the fermented fire of Korea. Hand-cut ribbons of pasta tossed in a kimchi-spiced brown butter with roasted butternut squash.
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil and a pinch of salt on a baking sheet. Roast until tender and slightly caramelized on the edges.
Cut the cubes small (about 1/2 inch) so they roast quickly and integrate perfectly with the pasta strands.
Bring a large pot of salted water to a rolling boil. Prepare your kimchi by chopping it finely so it creates a textured sauce rather than large chunks.
In a wide skillet over medium heat, melt the butter. Once it begins to foam and turn a light golden brown, add the fresh sage leaves. Fry for 1 minute until crisp, then remove the sage and set aside on a paper towel.
Watch the butter closely; it goes from nutty to burnt very quickly.
Add the chopped kimchi and its juice to the brown butter. Sauté for 2-3 minutes to mellow the acidity and marry the flavors. Add the roasted squash to the pan to keep warm.
Drop the fresh fettuccine into the boiling water. Fresh pasta cooks rapidly—usually 2 to 3 minutes. Reserve 1/2 cup of pasta water before draining.
Transfer the pasta directly into the skillet with the kimchi butter and squash. Toss vigorously, adding a splash of pasta water to create a glossy, emulsified sauce. Fold in half of the Parmigiano Reggiano.
The pasta water is liquid gold—the starch helps the sauce cling to every ribbon.
Plate the pasta immediately. Garnish with the remaining cheese and the crispy fried sage leaves. Serve while the steam carries the aroma of fermented spice and toasted butter.
The key to this dish is the quick flash-fry of the sage in brown butter, which creates a nutty depth that bridges the gap between the fermented funk of the kimchi and the sweetness of the squash. If you can find 'Nduja, a small dollop melted into the butter adds an incredible spicy pork fat element, but it is delicious without. Always finish with a high-quality sea salt to make the flavors pop.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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