White Wine Garlic Butter Bucatini

Name: White Wine Garlic Butter Bucatini
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb bucatini pasta; 4 tbsp unsalted butter; 2 tbsp olive oil; 1 medium yellow onion, diced; 4 cloves garlic, minced; salt, to taste; black pepper, to taste; 1 tsp Italian seasoning; 1/2 cup dry white wine; 1.5 cups heavy cream; 1/2 cup reserved pasta water; 1/2 cup grated Parmesan cheese, plus more for garnish; 1/2 tsp red pepper flakes, plus more for garnish; 2 tbsp fresh parsley, chopped, plus more for garnish

White Wine Garlic Butter Bucatini is a quick weeknight pasta that combines al dente bucatini with a silky sauce of white wine, garlic, butter, and heavy cream. The combination of acidity from the wine and richness from the butter creates a balanced, restaurant-quality dish in under 30 minutes.

🌍Italian-American 🏷️Pasta 🏷️Bucatini 🏷️White wine sauce 🏷️Creamy pasta Garlic butter sauce

🏷️

🏷️Weeknight dinner

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb bucatini pasta
4 tbsp unsalted butter
2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
salt, to taste
black pepper, to taste
1 tsp Italian seasoning
1/2 cup dry white wine
1.5 cups heavy cream
1/2 cup reserved pasta water
1/2 cup grated Parmesan cheese, plus more for garnish
1/2 tsp red pepper flakes, plus more for garnishoptional
2 tbsp fresh parsley, chopped, plus more for garnish

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Instructions

1
Cook bucatini pasta according to package directions. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
2
In a large skillet over medium heat, melt the butter and olive oil. Add the diced onion and cook for 2-3 minutes until softened.
3
Add the minced garlic and cook for another minute until fragrant.
4
Season with salt, black pepper, and Italian seasoning.
5
Pour in the white wine and let it simmer for a couple of minutes, allowing the alcohol to cook off.
6
Stir in the heavy cream, mix well, and bring the sauce to a high simmer.
7
Once simmering, reduce the heat to low. Stir in 1/2 cup of the reserved pasta water and let the sauce simmer for about 5 minutes to thicken.
8
Remove the skillet from the heat and let it cool for a couple of minutes to allow the sauce to thicken further.
9
Stir in the grated Parmesan cheese, red pepper flakes, and chopped parsley until the cheese is melted and the sauce is smooth.
10
Add the cooked bucatini to the skillet and toss until the pasta is fully coated in the sauce.
11
Let the pasta rest in the sauce for a couple of minutes to absorb the flavors.
12
Serve immediately, garnished with additional Parmesan cheese, red pepper flakes, and fresh parsley if desired.

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Tips & Notes

Pro tips

Reserve 1 cup of pasta water before draining—use it to loosen the sauce if it thickens too much after tossing.
Mince garlic fresh just before cooking; pre-minced garlic loses potency and can taste harsh in delicate cream sauces.
Add cream off-heat or at lower heat to prevent breaking; stir constantly for 1–2 minutes until fully incorporated.
Finish the dish immediately after tossing—don't let it sit, as the pasta will continue absorbing sauce and become dry.

Substitutions

Heavy cream → half-and-half or crème fraîche (lighter but less rich)
Dry white wine → low-sodium chicken or vegetable broth (less acidity, slightly less depth)
Unsalted butter + olive oil → all butter or all olive oil (adjusts richness; use 6 tbsp total if all butter)
Parmesan → Pecorino Romano (more assertive, saltier finish)

Storage & make-ahead

Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop with a splash of pasta water or cream to restore sauce consistency.

Common Questions

Can I use a different pasta shape instead of bucatini?

Yes. Linguine, fettuccine, or spaghetti work equally well. Bucatini's hollow center holds sauce beautifully, but any long pasta will deliver the same flavor.

What type of white wine should I use?

Use a dry white wine you'd drink—Pinot Grigio, Sauvignon Blanc, or Unoaked Chardonnay are ideal. Avoid sweet wines; the sauce needs acidity to balance the cream.