White Wine Garlic Butter Pasta

Name: White Wine Garlic Butter Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb bucatini pasta; 3 tbsp butter; 1 tbsp olive oil; 4 cloves garlic, minced; 1/2 small onion, diced; salt, to taste; 1/2 tsp black pepper; 1 tsp Italian seasoning; 1/2 cup dry white wine; 1 cup heavy cream; 1/2 cup reserved pasta water; 1/2 cup Parmesan cheese, grated; 2 tbsp fresh Italian parsley, chopped; red pepper flakes, for garnish; extra Parmesan cheese, for garnish

White Wine Garlic Butter Pasta is a creamy, elegant pasta dish made with a simple sauce of garlic, white wine, butter, and heavy cream. It comes together in under 20 minutes, making it ideal for weeknight dinners without sacrificing restaurant-quality flavor.

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

🏷️

🏷️Parmesan

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 lb bucatini pasta
3 tbsp butter
1 tbsp olive oil
4 cloves garlic, minced
1/2 small onion, diced
salt, to taste
1/2 tsp black pepper
1 tsp Italian seasoning
1/2 cup dry white wine
1 cup heavy cream
1/2 cup reserved pasta water
1/2 cup Parmesan cheese, grated
2 tbsp fresh Italian parsley, chopped
red pepper flakes, for garnishoptional
extra Parmesan cheese, for garnishoptional

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Instructions

1
In a large pan over medium heat, melt butter and olive oil.
2
Add minced garlic and sauté for about one minute until fragrant.
3
Add diced onion and cook for a couple of minutes until softened.
4
Season with salt, black pepper, and Italian seasoning.
5
Pour in the white wine, stir, and let it simmer for a couple of minutes to reduce slightly.
6
Pour in the heavy cream, mix well, and bring the sauce to a boil.
7
Once boiling, reduce the heat to a simmer and stir in the reserved pasta water.
8
Let the sauce simmer for about 5 minutes, or until it has thickened to your liking.
9
Remove the pan from the heat and let it cool for about a minute to allow the sauce to thicken further.
10
Stir in the grated Parmesan cheese and chopped Italian parsley until the cheese is melted and the sauce is smooth.
11
Add your cooked bucatini pasta to the sauce and toss to combine.
12
Serve immediately, garnished with optional red pepper flakes and extra Parmesan cheese.

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Tips & Notes

Pro tips

Mince garlic finely and cook it low and slow in butter and oil to release flavor without browning—burnt garlic turns bitter.
Let the white wine reduce by half before adding cream to concentrate the wine flavor and prevent a thin sauce.
Finish with fresh parmesan and reserved pasta water to emulsify the sauce and coat the pasta evenly.
Don't overcrowd the pan when toasting garlic; use medium-low heat and stir constantly to avoid scorching.

Substitutions

Dry white wine → dry vermouth or chicken broth (omit the acid; broth adds body instead)
Heavy cream → half-and-half or whole milk (sauce will be lighter; add 1 tbsp cornstarch mixed with water to thicken)
Bucatini → fettuccine, linguine, or spaghetti (any long pasta works)
Parmesan → Pecorino Romano (sharper, saltier; reduce added salt)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat with a splash of pasta water to restore sauce consistency.