Why is my sauce watery?

Your sauce is likely watery because you added too much reserved pasta water too quickly, or your pan heat was too low. The key is to add the starchy water gradually (a tablespoon at a time) while tossing the pasta vigorously over medium heat. This ensures the starch properly binds with the fat (butter/oil).

Is bucatini difficult to eat?

Yes, you can reduce the garlic to 3 or 4 cloves. However, as this is a garlic-butter sauce, reducing it too much will diminish the primary flavor profile of the dish.

Easy Bucatini Pasta Recipe with Garlic Butter Sauce

The Best Easy Bucatini Pasta Recipe with Garlic Butter Sauce

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An authentic, easy bucatini pasta recipe with a silky garlic butter sauce. Learn the science of using starchy pasta water for a perfect emulsion in this 30-minute weeknight meal.

Author: Emily Parker

Ingredients

Scale

1 pound (450g) Bucatini Pasta

6 tablespoons Unsalted Butter

2 tablespoons Extra Virgin Olive Oil

6–8 large cloves Garlic, thinly sliced or minced

1/2 teaspoon Red Pepper Flakes (optional)

1 to 1.5 cups Reserved Starchy Pasta Water

1/2 cup Freshly Grated Parmesan Cheese (plus more for serving)

1/4 cup Fresh Parsley, chopped

Kosher Salt and Black Pepper to taste

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Instructions

1. Bring a large pot of water to a rolling boil and salt heavily. Cook bucatini according to package directions until al dente. Reserve 1 to 1.5 cups of starchy water before draining the pasta.

2. In a large skillet over medium-low heat, melt butter and olive oil. Add the minced garlic and red pepper flakes (if using). Cook gently for 1-2 minutes until fragrant; do not burn the garlic.

3. Increase heat to medium. Add 3/4 cup of the reserved pasta water to the pan. Bring to a simmer and let it reduce slightly, stirring until the water and fat begin to merge and thicken.

4. Add the drained bucatini directly to the skillet. Toss vigorously to coat. Add the grated Parmesan cheese and continue tossing. Add more pasta water, a tablespoon at a time, until the sauce is glossy and perfectly coats the bucatini.

5. Taste and season with additional salt and pepper. Stir in the fresh parsley. Serve this easy bucatini pasta recipe immediately with extra Parmesan.

Notes

Use bronze-die cut bucatini for better sauce grip.

Do not rinse the cooked pasta, as you need the starch for the sauce.

For best results, serve immediately. Leftovers can be gently reheated in a skillet with a splash of water.

Find it online: https://www.flavourrecipe.com/bucatini-pasta-recipe/