Bring a large pot of lightly salted water to a boil.

In a small bowl, combine the salt, garlic powder and red pepper flakes.

Preheat your oven to 450°F. Line a couple rimmed baking sheets with parchment paper or foil.

Split the cabbage between the two prepared baking sheets. Drizzle each with 1 TBSP avocado oil, and sprinkle evenly with the kosher salt, garlic powder, and red pepper flakes. Arrange in a single layer and roast, 18-20 minutes, tossing halfway through, until tender and golden.

Meanwhile, add the bucatini to the boiling water and cook for 1 minute less than the package instructs. Drain, reserving 2 cups of pasta water.

Once the cabbage is done cooking, add the butter, pecans and a pinch of salt to a large skillet. Cook over medium heat, stirring constantly, until the butter turns golden brown and smells nutty, 5-6 minutes.

Add 1 cup of pasta water, the roasted cabbage and the cooked pasta and stir to coat.

Simmer until the sauce thickens, 3 to 5 minutes. Add the cheese and all the parsley and stir vigorously until the sauce coats the pasta and the cheese melts. If the pasta seems too dry, add a splash of pasta water.

Remove from the heat and stir in the lemon juice and zest, and the heavy cream. Season with salt and pepper, to taste.

Divide among bowls and top with the additional cheese and some freshly cracked black pepper. Enjoy!