Ingredients
Equipment
Method
Instructions
- Step 1: In a large pot, bring salted water to a boil. Add the bucatini pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
- Step 2: While the pasta is cooking, crack the eggs into a large mixing bowl. Whisk them together until well combined. Add the chopped parsley, basil, and freshly grated Parmesan. Mix until you have a smooth mixture.
- Step 3: Once the pasta is cooked, reserve about a cup of the pasta water, then drain the rest using a colander.
- Step 4: While the pasta is still hot, quickly add it to the bowl with the egg mixture. Toss the pasta vigorously to coat it in the sauce. The residual heat from the pasta will cook the eggs slightly, creating a creamy texture.
- Step 5: Add the cubed or melted butter to the pasta and toss again. If the mixture seems too thick, add a splash of reserved pasta water until you reach your desired creaminess.
- Step 6: Season the pasta with salt and freshly ground black pepper to taste. Remember that the Parmesan and butter will add some saltiness, so taste before adding too much.
- Step 7: Divide the creamy bucatini among serving plates. Sprinkle with extra Parmesan and a few more fresh herbs if desired. Enjoy immediately!
Notes
- Have all your ingredients ready before starting, as this recipe comes together quickly.
- Work quickly with the hot pasta to ensure the eggs cook just enough for a creamy sauce.
- For a lighter version, substitute half of the butter with olive oil.
- Add red pepper flakes or lemon zest for a flavor kick if desired.