Bucatini with a Lemon Basil Cream Sauce

ingredients

• 1lb Bucatini pasta, cooked until al dente, reserve pasta water

• 3 tbsp butter

• 2 garlic cloves, finely chopped

• 2 lemons, zested

• 1 cup dry white wine

• 1/2 cup fresh lemon juice

• 1 cup heavy cream

• 1 tsp kosher salt

• 1/2 tsp pepper

• 3/4 cup Parmesan cheese, grated

• 1/2 cup basil, chopped

instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions or until al dente. Reserve about 1.4 cup of pasta water, at least!

2. Meanwhile, heat a large skillet over medium heat. Add 3 tbsp of butter, once melted add in your garlic, saute for 2 minutes.

3. Then add in the lemon zest, let it saute and sizzle for 2 more minutes.

4. Add in your wine, and lemon juice. Let it come to a simmer. Then cover it, and let it cook for a bout 5 minutes.

5. Then, lower the heat, and slowly add your cream, whisking it in along the way. Season with salt and pepper, continue to whisk.

6. Once the sauce has come back to a simmer, add in your pasta, tossing to coat. If the sauce seems to thick, add the pasta water a little bit at time to thin it out.

7. Remove from the heat and mix in the cup of Parmesan cheese. Toss and then add in about 3-4 tablespoons of chopped basil. Toss once again,

8. Divide among pasta bowls. Top each bowl of pasta with a ball of buratta. Cut half way through each ball of buratta allowing the softer part of the cheese to flow out. Top with a sprinkle of kosher salt, red pepper flakes, and more basil if desired. Then serve!

RECIPE NOTES: