White Wine Garlic Butter Bucatini

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Cook Bucatini Pasta according to packaging. I recommend boiling a 1/2 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.

Step 2

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.

Step 3

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.

Step 4

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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