CREAMY BUCATINI WITH SPRING ONIONS AND MINT
Rich and creamy in texture, and full of sweet-savory onion flavor, this rather mild-looking pasta packs a wallop on the fork. The pistachios add color and crunch, but other nuts work nearly as well. And if you can't get spring onions (that is, fresh bunches of onions with their greens still attached, available in late spring and early summer), you can substitute regular onions or a combination of alliums, such as sweet onions, scallions, ramps or leeks.
Provided by Melissa Clark
Categories weekday, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook until it is just shy of al dente, usually 2 minutes less than the package instructions. Reserve about 1 cup pasta water for the sauce (a coffee mug is good for this), then drain the pasta.
- Meanwhile, in a large skillet, melt butter over medium-high heat. Add onions and cook, stirring occasionally, until golden brown at the edges and thoroughly soft, 12 to 15 minutes.
- Add heavy cream, rosemary, 1/2 teaspoon salt, red-pepper flakes, and a few grinds black pepper to the pan, and bring to a simmer. Let cream reduce and thicken, 2 to 4 minutes.
- Reduce heat to low and stir in Pecorino Romano until combined. Add the drained pasta and about 1/2 cup of the reserved pasta water. Toss well to coat the pasta. If the sauce is too thick, add pasta water by the tablespoon; if it's too thin, let it bubble and reduce for a minute or so. Remove from heat and stir in lemon zest and chives. Taste and add more salt, if needed.
- Serve in bowls, each topped with more chives, mint, a generous amount of black pepper and a sprinkle of pistachios.
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Babirye lynn mutoni
[email protected]This is the perfect pasta dish for spring. It's light, fresh, and flavorful.
GG44S2
[email protected]This dish was a hit with my family. Even my picky kids loved it.
Ron Cook
[email protected]I'm not a fan of cooking, but this recipe was so easy to follow that even I could make it.
Rukman sereng chong
[email protected]The mint really makes this dish. It adds a refreshing brightness that balances out the richness of the sauce.
Isabell Valdes
[email protected]This recipe is a keeper! It's easy, delicious, and perfect for a weeknight meal.
Abbaa Javed
[email protected]I'm not a huge fan of cream sauces, but this one was light and flavorful. I'll definitely make it again.
D√£ppy Scott
[email protected]This dish is a great example of how simple ingredients can come together to create something truly special.
Rajendra Bajracharya
[email protected]Not a fan of bucatini, but the sauce was delicious. Will try it with another pasta next time.
Buzy Signnal
[email protected]Followed the recipe exactly and it turned out perfectly. Will definitely make it again.
Chikh Khlifa
[email protected]This pasta dish is a great way to use up leftover spring onions and mint.
Mamta Limbu
[email protected]Great recipe! I added some grilled shrimp and it was perfect.
alphawolf 212
[email protected]Will definitely make this again. Thanks for sharing!
Danny Coleman
[email protected]The sauce was a bit too thick for my taste, but overall a good recipe.
Gori khan
[email protected]This dish is now in my regular rotation. It's quick, easy, and always a crowd-pleaser.
Moses Ug
[email protected]Easy to follow recipe with delicious results.
Alfredo Fernandez
[email protected]Not a huge fan of mint in savory dishes, but this recipe changed my mind. The mint and spring onions balanced each other out perfectly.
samuel tecpile
[email protected]Loved the simplicity of this recipe. The few ingredients really let the flavors shine through.
lina tautaya
[email protected]This pasta dish was an explosion of flavors! The mint and spring onions added a refreshing twist to the creamy sauce.