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White Wine Garlic Butter Bucatini Recipe (with Video)

Fish-free, Peanut-free, Not vegan
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Discover our White Wine Garlic Butter Bucatini Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 10min | Cook 15min


- 1 Tbs Olive oil
- 0.5 cup Unsalted butter
- 2 Tbs Garlic, Minced
- 1 Medium yellow onion, Diced
- 0.5 tsp Kosher salt
- 1 tsp Black pepper
- 1 tsp Italian seasoning
- 0.5 cup White wine
- 1.5 cup Heavy cream
- 0.25 cup Pasta Water
- 0.5 lb Bucatini Pasta
- 1 cup Parmesan Reggiano Cheese
- 1 Tbs Italian Parsley
- Red pepper flakes
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1. Cook bucatini pasta according to packaging. I recommend boiling pasta in 4 quarts of water (per 4 servings) with 2 Tablespoons kosher salt + 2 Tablespoons olive oil or 4 quarts of chicken broth, 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 onion. Let onion cook for about 1-2 minute then add in garlic. Let onions & garlic cook for about 2-3 minutes, then 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 heat so sauce can 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 1-2 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 1-2 minutes so sauce can stick to pasta.

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