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.
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: 495 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Save This Recipe To Your Recipe Box
You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.
Already Registered? Login Now
- 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
- 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.