Next Post
Black Tea Infused Irish Porridge with Acai Berry Ripple + Pistachio Cream.
This post may contain affiliate links, please see our privacy policy for details.
So this is as simple at it gets.
But it is also utterly delicious. AND I MEAN THAT. <–All caps are so necessary here.
First though, how was everyone’s weekend?? Mine was beautiful, like so sunny and warm (well, if you think 30 degrees and full sunshine is warm). Not a cloud in the sky. I was actually supposed to be in Chicago this weekend, but some things happened and I had to bail on my mini trip last-minute. Totally bummed, but pretty happy I at least got in some sunshine and much needed computer work to help catch me back up…or really just stay up with things. Pretty sure I will NEVER be completely caught up.
I used to think I was one of those people who was always on top of things, but yeah, now I know I am not. Learning to just accept it and keep chugging a long. It’s working.
Also, I do not know if it is all this sunshine (lovin’ all the sunshine on my face), but I am feeling all chipper this Monday. Like good ole things are coming my way this week. Things like being way too excited to meet the girl my younger brother is flying out all the way from Ohio. YEAH YOUNGER, but only by a year and half, he’s 19 (I guess he’s trying to make it pretty obvious that someone needs to get going with things…ME). Is it weird that I am beyond excited to mess with these two (can you read, “I NEED A LIFE”)? It’s the sisterly thing, right? Like, it’s my job. PLUS, this said brother will always have me wrapped around his finger. He really can do no wrong in my eyes, but I better like the girl…or you know, there could be trouble.
JUST KIDDING. Maybe.
Anyway, we need to talk about this 10-minute creamy, buttery herbed bucatini. Seriously. It is possibly one of the easiest recipes I have on this blog, with just six ingredients, eight if you include the salt and pepper. And it really does take just ten minutes. Maybe fifteen if you are working slow, but ten if you’re on your game. AND… most of that time you are not even working. It’s just really time for the pasta to boil. HECK YES.
The base of the recipe is eggs. It’s actually a lot like a carbonara pasta, but simpler and buttery. Basically, it goes like this: boil the pasta. While the pasta boils, whisk the eggs with some parsley and basil, then add some parmesan. Drain the pasta, toss with the eggs and allow that hot pasta to cook the eggs and create the creamiest, most delicious sauce. Add the BUTTAH. Toss. DEVOUR.
DONE.
I served this to my mom for lunch the day before she took off for China with my younger brother Red (he’s 14 and is competing in the FIS Junior Worlds). She’s a butter and angel hair devote, so of course she ate a giant bowl full and loved it. So much so that when I was texting with her Saturday, she said she wished she had a bowl in front of her….she is not a super adventurous eater, nor is my brother, so she and Red are probably starving since the entire bag of food they packed (and it was a bag with wheels, so think BIG) was lost…and that bag had two bags of homemade cookies inside. To say she was bummed would be an understatement.
But the bottom line of that random paragraphed is that she loved this pasta. You will too!
Oh, and I am just discovering this, but bucatini rules.
10-Minute Creamy, Buttery Herbed Bucatini.
Servings: 6 Servings
Calories Per Serving: 345 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pound bucatini pasta (or your favorite cut I also LOVE angel hair for this)
- 4 eggs
- 1/3 cup fresh parsley chopped
- 1/2 cup fresh basil chopped
- 1/2 cup freshly grated parmesan
- 1/2 cup butter cubed or melted (I use salted butter), 8 tablespoons
- salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to boil. Boil the pasta until al dente.
- Meanwhile, whisk the eggs together in a bowl. Add the parsley, basil, parmesan and a pinch of both salt and pepper, whisk well.
- When the pasta is ready, drain and add the hot pasta right back into the hot pot. Working quickly, add the egg mixture to the hot pasta and immediately begin tossing the pasta. Continue to toss the pasta for 2-3 minutes or until the eggs have cooked and formed a creamy sauce. Add the butter and toss once more. Taste and season with salt and pepper. Enjoy immediately.
So this dish? In 10 minutes? For sure.
I accidentally mixed the eggs and seasoning all together before adding it back in so unsure if the eggs got cooked but it tasted amazing!
Hey Bethany,
Happy Valentine’s Day! đź’Ś I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
I made this last weekend and it was ??. So creamy and buttery.
Hi Daisy,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Loved this recipe! I had some of this vegan salmon laying in the fridge https://happyvegan.nl/vegan-recepten/gerookte-vegan-zalm-op-een-bagel/
So i finished it off with that, really good, love the recipe.
I am so happy to hear that! Thank you Orly! xTieghan
I made this tonight because I didn’t feel like going to the store, and I already had all the ingredients on hand. It was so good! Thank you for sharing.
Thank you for trying this one, Alison! I am so glad it turned out so well for you! xTieghan
Im form iran. Urmia city?.It’s very good and so delicouse. I enjoy cooking pasta. I made kimchi and eat with too. Thank you❤❤ have good time?
Thank you so much! I hope you love this! xTieghan
Really enjoyed this. Will be making this again soon. My entire family gobbled it up. Also served with homemade meatballs on the side.
Thank you so much Amber!
How do you know when/if the eggs are fully cooked? I always worry if the eggs are done or not as ive had a bad experience with a similar recipe.
Hey Ashley! when the eggs become silky, smooth and creamy. The eggs will turn pale in color. Hope this helps! Let me know if you have questions. 🙂
I used whole wheat pasta instead of regular and the dish turned out super dry. Followed the rest of the recipe word for word. Do you think it was the pasta I used? I was so excited for this and don’t know what else I could have done wrong. Either way, I love this website and all your recipes!!
Hi Heather, It’s the pasta for sure. I have such a hard time with whole wheat pasta. Everytime the dish just turns out dry and basically everything you just explained. Sorry for the trouble!
Thanks! I figured as much. Will try a different pasta next time – the flavor was amazing just the dryness put me off. Thanks so much for responding!!!
Your so welcome! I hope you love everything! (Sorry for the dryness!!)
i dont know if it is ok or not or if it will taste good but instead of putting parsley in i put cilantro and am cooking this dish for my wonderful family.Any advice if this dish will turn out?
Tieghan❤I was shopping in an authentic, rustic food district this afternoon and found an amazing out-of-the-oven loaf of Tuscan bread at a local specialty shop. I decided to go for it and let it dictate what I would make for dinner- and here it is, the perfect recipe! Delicious! And the eggs really added a “je ne sais crois” that really, really satisfied my tastebuds- yummmmmm! And yes, what else would I add to carbs, but more carbs…shameless i know. Xoxoxo.
I am so glad you loved this recipe Gia!! Thank you so much!
We made this last night, and I have to say it was so easy and super delicious!! Thank you for sharing it! Looking forward to having it again.
So happy it went well!! Thank you!
I made this and tagged you on Instagram with my pic – we LOVED this – thank you for sharing!!
THANK YOU! So happy you loved this, thanks!
This was so, so easy and delicious! I tried it last week, and it was such a hit with the fam that I made it for dinner again tonight. Thank you!
I added some dried red pepper flakes and minced garlic for a little extra kick! I’ve been eating for lunch for like the past week. So yummy!
Oh. My. Gosh. Making this dish this weekend for sure. Might add some grilled artichoke hearts!