White Wine Garlic Butter Bucatini
Rating
This White Wine Garlic Butter Bucatini is an easy under 30 minutes pasta dish!
Ingredients
- 1 Tablespoon Olive Oil
- ½ Cup Unsalted Butter (1 Stick)
- 2 Tablespoons Minced Garlic
- 1 Medium Yellow Onion, Diced
- ½ Teaspoon Kosher Salt, or to taste
- 1 Teaspoon Black Pepper, or to taste
- 1 Teaspoon Italian Seasoning
- ½ Cup White Wine (I used Sauvignon Blanc)
- 1.5 Cups Heavy Cream
- ¼ Cup Pasta Water
- ½ Pound Bucatini Pasta
- 1 Cup Parmesan Reggiano Cheese, fresh shredded
- 1 Tablespoon Italian Parsley
- Red Pepper Flakes, to taste
Instructions
- Cook Bucatini Pasta according to packaging. I recommend boiling a ½ Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt + 2 Tablespoons Olive Oil or 4 Quarts of Chicken Broth and boil until Al-Dente (about 8-10 minutes). Save some of the pasta water or broth that was used to boil the pasta.
- In a large cooking pan on medium heat, add in Olive Oil and Butter. Once Butter is melted add in Onions. Let Onions cook for about 2-3 minutes, then add in Garlic and cook for another minute. Add in Salt, Black Pepper, Italian Seasoning and mix in well. Add in spices to your desired taste.
- Add in White Wine and let simmer for about 2-3 minutes for the alcohol to cook out. Next, add in Heavy Cream, mix in well, and bring to a high simmer. Once Heavy Cream is at a high simmer, slightly turn down the heat so the sauce can be at a low simmer. Add in Pasta Water from cooked pasta and mix well. Let sauce simmer for about 5-7 minutes or until sauce thickens.
- Turn off heat and let sauce rest for about 2-3 minutes to continue to thicken as it cools. Add in Parmesan Cheese, Italian Parsley, and a small amount of Red Pepper Flakes, to Taste. Mix in Bucatini Pasta with sauce and let rest for about 2-3 minutes so sauce can stick to pasta.
All rights and material belong to owners royaleeats.com
