White Wine Garlic Butter Bucatini

White Wine Garlic Butter Bucatini


This White Wine Garlic Butter Bucatini is an easy under 30 minutes pasta dish!
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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