Ingredients
O
1 tbsp Olive Oil
S
½ cup (1 Stick) Unsalted Butter
M
2 tbsp Minced Garlic
m
1 medium Yellow Onion, diced
K
½ tsp Kosher Salt, or to taste
B
1 tsp Black Pepper, or to taste
I
1 tsp Italian Seasoning
W
½ cup White Wine, I used Sauvignon Blanc
H
1 ½ cups Heavy Cream
P
¼ cup Pasta Water
g
½ lb (240g) Bucatini Pasta
P
1 cup Parmigiano Reggiano Cheese, fresh shredded
I
1 tbsp Italian Parsley
R
Red Pepper Flakes, to taste
Directions
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 and boil until al-dente (about 8-10 minutes). Save some of the pasta water that was used to boil the pasta.
g
½ lb (240g) Bucatini Pasta
P
¼ cup Pasta Water
2
In a large cooking skillet, preferably 12-inch skillet, on medium heat, add in olive oil and butter. Once the butter is melted add in onions. Let onions cook for about 2-3 minutes until slightly softened, then add in garlic and cook for another 1 minute. Add in salt, black pepper, Italian seasoning and mix in well. Add in spices to your desired taste.
O
1 tbsp Olive Oil
S
½ cup (1 Stick) Unsalted Butter
m
1 medium Yellow Onion, diced
M
2 tbsp Minced Garlic
K
½ tsp Kosher Salt, or to taste
B
1 tsp Black Pepper, or to taste
I
1 tsp Italian Seasoning
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 to allow the sauce to thicken.
W
½ cup White Wine, I used Sauvignon Blanc
H
1 ½ cups Heavy Cream
P
¼ cup Pasta Water
4
Turn off heat and let sauce rest for about 2-3 minutes to continue to thicken as it cools. Add in parmigiano reggiano 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 adhere to the pasta.
P
1 cup Parmigiano Reggiano Cheese, fresh shredded
I
1 tbsp Italian Parsley
R
Red Pepper Flakes, to taste
