10-Minute Creamy, Buttery Herbed Bucatini.
A silky, herb-forward bucatini tossed with eggs, butter, and Parmesan for a speedy, restaurant-style pasta.
Equipment
- Large Pot
- Colander
- large heatproof mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Wooden spoon or tongs
Ingredients
- 1 pound bucatini pasta or your favorite cut; angel hair works too
- 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 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 large heatproof bowl until smooth, then stir in the chopped parsley, chopped basil, grated Parmesan, and a pinch of salt and pepper.
- Reserve about 1/2 cup of the hot pasta cooking water, then drain the pasta in a colander.
- Return the hot pasta to the empty pot off the heat, or place it in the heatproof bowl; working quickly, add the egg and herb mixture and begin tossing or stirring vigorously so the residual heat thickens the eggs into a creamy sauce. Add a little reserved pasta water as needed to loosen the sauce.
- Add the butter and toss once more until melted and evenly coating the pasta; continue tossing for 2–3 minutes until the sauce is smooth and the eggs are cooked through.
- Taste and adjust with salt and freshly ground black pepper, then serve immediately.
Notes
- Work quickly so the eggs thicken into a sauce rather than scrambling.
- Reserve some pasta water to adjust sauce consistency.
- Use freshly grated Parmesan for the best flavor.
- Salt the pasta water well for properly seasoned pasta.