Bucatini with Garlic, White Wine and Mushroom Sauce

• Servings: 4
• Difficulty: medium
• Time: 45 minutes
• Tools: large pot, large skillet, colander, knife, spatula

Ingredients

• 12 oz (340g) bucatini pasta
• 2 tbsp (30g) butter
• 8 oz (225g) white button mushrooms, sliced
• 4 garlic cloves, minced
• 1 cup (240ml) white wine
• 1 cup (240ml) heavy cream
• 1.5 tsp (7g) salt, divided
• 0.5 tsp (2g) freshly ground black pepper
• 0.25 cup (15g) chopped fresh basil
• Grated parmesan cheese for garnish (optional)

Instructions

1. Fill a large pot with water, add 1 tsp of salt, and bring it to a boil
2. Once boiling, add the bucatini pasta and cook according to package directions until al dente
3. Drain the pasta using a colander, reserve 1/4 cup of pasta water, and set both aside
4. In a large skillet, melt the butter over medium heat
5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes or until the mushrooms are golden brown, stirring occasionally
6. Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently
7. Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate
8. Next, stir in the heavy cream, 1/2 tsp of salt, and black pepper into the skillet
9. Let the sauce simmer for an additional 10-15 minutes or until slightly thickened
10. Add the cooked bucatini pasta and reserve pasta water to the skillet and toss to combine with the sauce. Simmer for an additional 2 minutes to let the sauce thicken a bit more
11. Sprinkle the chopped fresh basil and give it a final stir
12. Serve the pasta in bowls, garnished with grated parmesan cheese if desired