Creamy Broccoli Cheddar Bucatini
I gave some gorgeous bucatini the broccoli cheddar treatment y'all and it was just delish. Super simple cream & wine sauce, aged white cheddar, perfectly tender bucatini, and broccoli speckled throughout the dish. Hope y'all enjoy it 🙂
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
14
Serves: 4
Ingredients
- 400 grams400 grams400 grams Bucatini Pasta, Dry Pasta
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 cup1 cup1 cup White Wine, I used Sauv. Blanc
- 1 whole1 whole1 whole Broccoli, One Broccoli Crown, fairly finely chopped
- 1.5 cups1.5 cups1.5 cups Heavy Whipping Cream, room temp
- 1.25 cups1.25 cups1.25 cups White Cheddar Cheese, Aged. English Cheddar is the best! Shredded
- 0.333 cup0.333 cup0.333 cup Grana Padano Cheese, finely shredded + garnish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Parsley, chopped for garnish
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Bring a large pot of cold, generously salted water to a boil. Once boiled, leave covered until needed.
- Let's start the creamy sauce! Begin heating the EVOO, butter, and pepper flakes on just about medium heat in a large skillet. Once heated, add the onion, garlic, and a good pinch of both salt & pepper. Stir and let the veg cook for about 10 minutes. You'll need to stir a few times to avoid any scorching. After about 10 minutes, your onions should be mostly softened up. Pour in the wine and let that bubble away as you drop your pasta in to the boiling water. Cook the pasta to just about perfectly al dente.
- Once the wine simmers off by at least half, add the finely chopped broccoli. Season generously with salt & pepper, stir, and let that bubble away for another 2 minutes. Pour in the cream and wait for the sauce to start bubbling. Season again with salt, reduce to a simmer, and simmer until the pasta is where you need it.
- Turn the heat off on your sauce and stir in the cheddar & grana padano until creamy and combined. Strain the pasta directly into your cheesy skillet. Toss for a couple minutes in the skillet until everything is creamy and coated perfectly, adding a ladle of pasta water for extra lusciousness. Taste and adjust your salt / pepper if needed. Cover and let the skillet sit for a couple minutes prior to serving.
- Serve your pasta with some additional grana padano and a sprinkle of parsley. ENJOY!
- If you're packing up leftovers, make sure to add some pasta water to your remaining pasta before packing it away in an airtight container for up to 4 days.
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About This Recipe
Show nutritional information
Coconut Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1200 |
| Fat: | 76 g |
| Carbohydrates: | 93 g |
| Protein: | 47 g |
| Cholesterol: | 232 g |
| Sodium: | 888 mg |
| Fiber: | 7 g |
| Sugars: | 5 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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