White Wine Garlic Butter Bucatini Recipe (with Video)

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.