Garlic Butter Bucatini (Print Version)
# Ingredients:
01 -
12 ounces bucatini pasta
02 -
1 tablespoon extra virgin olive oil
03 -
½ cup (1 stick / 113 g) unsalted butter
04 -
1 medium shallot, diced
05 -
2 tablespoons garlic, minced
06 -
½ teaspoon kosher salt
07 -
½ teaspoon black pepper
08 -
1 cup (8 ounces / 240 g) chicken broth
09 -
1 cup (238 g) heavy whipping cream
10 -
1 cup (100 g) parmesan, freshly grated
11 -
1 tablespoon parsley, chopped for garnish
12 -
red pepper flakes, for garnish
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook bucatini until al dente, about 8-10 minutes or according to package directions. Drain the pasta, reserving about 1/2 cup of pasta water in case you need to thin the sauce later.
02 -
While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil and butter. Once the butter is completely melted, add the diced shallots and sauté for 2–3 minutes, until they become translucent and softened.
03 -
Add the minced garlic to the skillet and cook for just 1 minute, stirring constantly to prevent burning. Garlic cooks quickly and can become bitter if browned too much. Stir in the salt and pepper to season the base.
04 -
Pour in the chicken broth and heavy cream, stirring to combine everything well. Bring the mixture to a gentle simmer (not a rolling boil) and cook for 5–7 minutes, or until the sauce begins to thicken. You'll know it's ready when it coats the back of a spoon.
05 -
Remove the skillet from heat and gradually add the freshly grated parmesan cheese, stirring continuously until it's fully melted and the sauce is smooth and creamy. The residual heat will melt the cheese without risk of the sauce breaking.
06 -
Add the drained bucatini to the sauce and toss until every strand is thoroughly coated. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
07 -
Transfer the pasta to serving plates or a large serving bowl. Garnish with freshly chopped parsley and a sprinkle of red pepper flakes for a touch of color and heat. Serve immediately while hot and creamy.
# Notes:
01 -
Always use freshly grated parmesan cheese for the smoothest, creamiest sauce. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
02 -
The starchy pasta water is your secret weapon for adjusting sauce consistency - save some when draining your pasta.
03 -
Recipe from Amanda Rettke at iamhomesteader.com