White Wine Garlic Butter Pasta

In a large pan over medium heat, melt butter and olive oil.

Add minced garlic and sauté for about one minute until fragrant.

Add diced onion and cook for a couple of minutes until softened.

Season with salt, black pepper, and Italian seasoning.

Pour in the white wine, stir, and let it simmer for a couple of minutes to reduce slightly.

Pour in the heavy cream, mix well, and bring the sauce to a boil.

Once boiling, reduce the heat to a simmer and stir in the reserved pasta water.

Let the sauce simmer for about 5 minutes, or until it has thickened to your liking.

Remove the pan from the heat and let it cool for about a minute to allow the sauce to thicken further.

Stir in the grated Parmesan cheese and chopped Italian parsley until the cheese is melted and the sauce is smooth.

Add your cooked bucatini pasta to the sauce and toss to combine.

Serve immediately, garnished with optional red pepper flakes and extra Parmesan cheese.