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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4 to 6
Author Notes
This simple, bright—yet comforting—sauce features a couple of perks, the best being you can finish the bottle of white wine you'll use to cook as you’re enjoying your dinner. I like an easy-to-drink, dry white wine like pinot grigio, but you can also use sauvignon blanc or chardonnay for the best results here. You just don’t want to use a wine that’s too sweet and cloying. It’ll be the type of wine where, after you take the first sip, you think, Ahh, how crisp! Whichever wine you choose, the rest of the ingredients most likely already exist in your pantry or fridge. You can use this sauce for chicken, scallops, or shrimp, but we like it with just pasta since cooking pasta leaves you with one magic ingredient: that starchy pasta liquid that’s the key to many delicious sauces. Keep a measuring cup right next to the pot as you’re cooking so you don’t forget to scoop some out before draining. I for one have done it before and felt super sad for myself afterward.
You’ll also love this dish for its versatility. In my opinion, you can’t go wrong with too much garlic, but definitely adjust to your own tastes. Got a shallot to use up? Finely chop and add with the garlic. Same goes for sliced mushrooms. Any bright, fresh herb can be thrown into the mix as well, or greens like spinach or arugula. Adjust the red pepper flakes if you want a little more of a kick, and if you’re feeling particularly indulgent, feel free to stir in some heavy cream for a heartier sauce. Use whatever you need and taste as you go. —Jill Baughman
Test Kitchen Notes
This recipe is a part of Wine Week—seven days celebrating all things wine—presented in partnership by our friends at Bread & Butter Wines.
This sauce is a weeknight hit, with a perfectly balanced mix of acidity (both from the wine and fresh lemon), silky richness from both butter and olive oil, and lots of freshness from aromatic Italian parsley. A good pasta wouldn't be complete without Parmesan cheese, which is added both during the cooking process—melded in deliciously to the sauce to help create that glossy finish called for—plus more just before serving.
—Food52
Ingredients
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Kosher salt, to taste
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1 pound
long dried pasta, like bucatini
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4 tablespoons
unsalted butter
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1/4 cup
extra-virgin olive oil
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4 to 5
garlic cloves, grated or finely chopped
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1 1/2 cups
dry white wine
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1 tablespoon
fresh lemon juice, plus more to taste
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1/4 to 1/2 teaspoons
crushed red pepper flakes (optional)
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2 ounces
finely grated Parmesan (about ⅔ cup), plus more for serving
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1/4 cup
fresh Italian parsley, roughly chopped
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Freshly ground black pepper, to taste
Directions
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In a large pot of generously salted boiling water, cook the pasta according to package instructions, stirring occasionally, until just al dente, about 2 to 3 minutes less than called for (the pasta will continue to cook in the sauce). Reserve 1 cup of the pasta cooking liquid before draining.
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Meanwhile, in a large skillet or Dutch oven over medium-low heat, melt the butter, then add the oil. Add the garlic and cook, stirring frequently, for 1 to 2 minutes, until softened and fragrant. Increase the heat to medium, add the wine, and simmer, stirring occasionally, for 4 to 7 minutes, until you can no longer smell the alcohol and the liquid has slightly reduced. Stir in the lemon juice and red pepper flakes, if using.
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Transfer the pasta and ½ cup of the reserved pasta cooking liquid to the skillet. Gradually add the Parmesan, a handful at a time, then the parsley, all while tossing; season with salt and pepper. Continue to cook, tossing frequently, for about 2 minutes, until all of the cheese is melted and heated through. Taste and season with more salt, pepper, and/or lemon juice. Add more pasta cooking liquid as needed, tossing, until a smooth, glossy sauce forms.
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Divide the pasta among plates or bowls. Top with more grated Parmesan. Serve warm.
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