I have to be honest. Although it seems all the rage, caramel + sea salt makes me cringe. The combo reminds me of salty-sea pasta water, plain and simple- not what I'm looking for in my dessert. Anyway, our pasta tonight was lovely. I sauteed cabbage, spring onions, green garlic and red chard in a bit of butter, seasoned well with s, p and lemon zest, stirred in some pasta water and mascarpone, a generous squeeze of lemon, a super generous grating of Parm and topped the whole bit with chopped garlic chives. Love bucatini!