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homemade 10-Minute Creamy, Buttery Herbed Bucatini. photo
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10-Minute Creamy, Buttery Herbed Bucatini.

A quick, creamy and buttery bucatini with fresh herbs and Parmesan ready in about 10 minutes.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 6 servings

Ingredients

  • 1 pound bucatini pasta or your favorite cut; angel hair works well
  • 4 eggs
  • 1/3 cup fresh parsley chopped
  • 1/2 cup fresh basil chopped
  • 1/2 cup Parmesan freshly grated
  • 1/2 cup butter cubed or melted (about 8 tablespoons); salted preferred
  • salt to taste
  • freshly ground black pepper to taste

Instructions

  • Bring a large pot of well-salted water to a rolling boil and cook the bucatini until al dente according to package directions.
  • While the pasta cooks, whisk the eggs in a mixing bowl, then stir in the chopped parsley, chopped basil and the grated Parmesan. Add a pinch of salt and black pepper and whisk to combine.
  • When the pasta is done, reserve a small cup of pasta cooking water, then drain the pasta and return the hot pasta to the pot off the heat.
  • Working quickly, pour the egg-herb-Parmesan mixture over the hot pasta and immediately toss vigorously with tongs or a wooden spoon so the eggs cook from the residual heat and form a creamy sauce; toss for 2–3 minutes.
  • Add the butter and toss once more until melted and fully incorporated; if needed, add a splash of reserved pasta water to loosen the sauce.
  • Taste and adjust seasoning with salt and freshly ground black pepper, then serve immediately.

Equipment

  • Large Pot
  • Mixing Bowl
  • Whisk or fork
  • Colander
  • Measuring Cups and Spoons
  • Wooden Spoon or Tongs

Notes

  • Use reserved pasta water to adjust sauce consistency.
  • Work quickly when adding eggs to avoid scrambling.
  • Grate Parmesan fresh for best flavor.
  • Salt the pasta water generously for properly seasoned pasta.