White Wine Garlic Butter Bucatini: Two Delicious Recipes

There’s something special about a plate of perfectly cooked pasta, especially when it’s coated in a delicious sauce. And when that sauce is made with white wine, garlic, and butter, it’s pure magic. That’s why we’re sharing not one, but two amazing recipes for white wine garlic butter bucatini. Whether you’re looking for a classic version or a twist on the original, we’ve got you covered. So grab a glass of wine, fire up the stove, and get ready to indulge in some seriously delicious pasta.

Classic White Wine Garlic Butter Bucatini

Ingredients:

• 1 pound bucatini pasta
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Cook the bucatini according to package instructions until al dente.
2. While the pasta cooks, melt the butter in a large skillet over medium heat.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Pour in the white wine and chicken broth and bring to a simmer.
5. Let the sauce simmer until it has reduced by about half, stirring occasionally.
6. Add the Parmesan cheese to the skillet and stir until it has melted and the sauce is smooth.
7. Season with salt and pepper to taste.
8. Drain the cooked pasta and add it to the skillet with the sauce.
9. Toss the pasta in the sauce until it is well coated.
10. Serve hot, garnished with additional Parmesan cheese if desired.

Nutritional Information:

This recipe makes 6 servings. Each serving contains approximately:

• 485 calories
• 17g fat
• 7g saturated fat
• 23mg cholesterol
• 427mg sodium
• 62g carbohydrates
• 3g fiber
• 3g sugar
• 14g protein

Cooking Time:

This recipe takes about 30 minutes to prepare and cook.

Equipment:

To make this recipe, you’ll need a large skillet and a pot for cooking the pasta.

Serving Suggestions:

This pasta dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc. Serve it with a side salad and some crusty bread for a complete meal.

Variations:

To switch things up, try adding some cooked shrimp or chicken to the pasta. You could also toss in some steamed vegetables, such as broccoli or asparagus.

Substitutions:

If you don’t have bucatini pasta, you can use spaghetti or linguine instead. You can also substitute vegetable broth for the chicken broth to make this recipe vegetarian.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pasta in a skillet over low heat, adding a splash of chicken broth or white wine if needed to loosen the sauce.

Tips:

• Be sure to grate your own Parmesan cheese for the best flavor.
• Don’t overcook the pasta – it should be al dente, or slightly firm to the bite.
• Make sure to use a dry white wine, such as Pinot Grigio or Chardonnay.
• Taste the sauce as you go and adjust the seasoning as needed.

Frequently Asked Questions:

Q: Can I use a different type of pasta?

A: Yes, you can use spaghetti, linguine, or another long pasta if you prefer.

Q: Can I make this recipe ahead of time?

A: While it’s best served fresh, you can make the sauce ahead of time and reheat it when you’re ready to serve.

White Wine Garlic Butter Bucatini with Mushrooms

Ingredients:

• 1 pound bucatini pasta
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 cup chicken broth
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 8 ounces mushrooms, sliced
• 2 tablespoons chopped fresh parsley

Instructions:

1. Cook the bucatini according to package instructions until al dente.
2. While the pasta cooks, melt the butter in a large skillet over medium heat.
3. Add the garlic and cook until fragrant, about 1 minute.
4. Add the sliced mushrooms to the skillet and cook until they are tender and browned, stirring occasionally.
5. Pour in the white wine and chicken broth and bring to a simmer.
6. Let the sauce simmer until it has reduced by about half, stirring occasionally.
7. Add the Parmesan cheese to the skillet and stir until it has melted and the sauce is smooth.
8. Season with salt and pepper to taste.
9. Drain the cooked pasta and add it to the skillet with the sauce.
10. Toss the pasta in the sauce until it is well coated.
11. Serve hot, garnished with chopped fresh parsley.

Nutritional Information:

This recipe makes 6 servings. Each serving contains approximately:

• 519 calories
• 21g fat
• 12g saturated fat
• 57mg cholesterol
• 557mg sodium
• 62g carbohydrates
• 3g fiber
• 3g sugar
• 14g protein

Cooking Time:

This recipe takes about 35 minutes to prepare and cook.

Equipment:

To make this recipe, you’ll need a large skillet and a pot for cooking the pasta.

Serving Suggestions:

This pasta dish pairs well with a full-bodied red wine, such as Cabernet Sauvignon or Merlot. Serve it with a side salad and some garlic bread for a complete meal.

Variations:

Try adding some cooked chicken or shrimp to the pasta for extra protein. You could also use a combination of mushrooms, such as shiitake and cremini.

Substitutions:

If you don’t have bucatini pasta, you can use spaghetti or linguine instead. You can also substitute vegetable broth for the chicken broth to make this recipe vegetarian.

Storage:

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pasta in a skillet over low heat, adding a splash of chicken broth or white wine if needed to loosen the sauce.

Tips:

• Use a mix of wild and cultivated mushrooms for a more complex flavor.
• Don’t overcrowd the mushrooms in the skillet – cook them in batches if necessary.
• Stir the pasta frequently as you toss it with the sauce to prevent it from sticking together.
• Garnish the pasta with some lemon zest for a bright burst of flavor.

Frequently Asked Questions:

Q: Can I use a different type of mushroom?

A: Yes, you can use any type of mushroom you like or a combination of different varieties.

Q: Can I make this recipe vegan?

A: Yes, you can use vegan butter and omit the Parmesan cheese to make this recipe vegan.

Final Thoughts

White wine garlic butter bucatini is a classic pasta dish that never gets old, and these two recipes are sure to become favorites in your household. Whether you prefer the simplicity of the classic version or the added flavor of mushrooms, both are easy to make and packed with delicious