Indulge in the rich flavors of Italy with our collection of 19 delectable creamy bucatini pasta dishes. Bucatini, a type of Italian pasta, is perfect for sopping up creamy sauces and bold flavors. From classic carbonara to innovative twists like truffle oil and roasted eggplant, we’ve got you covered. Whether you’re in the mood for something comforting and indulgent or light and zesty, our recipes are sure to satisfy your cravings.
In this article, we’ll take a culinary journey through Italy’s culinary landscape, exploring the perfect combinations of creamy sauces, savory meats, and fresh vegetables that make bucatini pasta truly irresistible. From garlic butter and spinach to pesto and pine nuts, each recipe is carefully crafted to showcase the best of what bucatini has to offer.
So sit back, relax, and get ready to dive into a world of creamy, dreamy bucatini pasta delights!
Garlic Butter Bucatini with Spinach and Parmesan
This rich and satisfying pasta dish combines the creaminess of garlic butter sauce, the earthiness of wilted spinach, and the nuttiness of Parmesan cheese, all wrapped up in a hearty serving of bucatini.
Ingredients:
– 12 oz bucatini
– 4 cloves garlic, minced
– 2 tbsp unsalted butter
– 1/4 cup grated Parmesan cheese
– 2 cups fresh spinach leaves
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente, then reserve.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the wilted spinach leaves to the skillet and cook until heated through.
4. Combine the cooked bucatini with the garlic butter sauce and toss to coat.
5. Sprinkle Parmesan cheese over the pasta and toss again to combine.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Creamy Mushroom and Thyme Bucatini
Savor the earthy flavors of mushrooms and thyme in this rich and creamy pasta dish, perfect for a cozy night in. This bucatini recipe combines sautéed mushrooms with garlic, onions, and fresh thyme, then coats them in a velvety sauce made with heavy cream and Parmesan cheese.
Ingredients:
– 12 oz (340g) bucatini
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Cook bucatini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add onion and cook until translucent, about 3-4 minutes.
3. Add mushrooms and garlic; cook, stirring occasionally, until mushrooms release their moisture and start to brown (about 5 minutes).
4. Stir in thyme and heavy cream. Bring mixture to a simmer and let cook for 2-3 minutes or until sauce thickens slightly.
5. Combine cooked bucatini, mushroom sauce, and Parmesan cheese. Toss, adding reserved pasta water if needed. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Bucatini Carbonara with Crispy Pancetta
This recipe is a twist on the traditional carbonara, adding crispy pancetta for added texture and flavor. With just a few ingredients, you can create a dish that’s sure to impress.
Ingredients:
– 12 oz bucatini pasta
– 6 slices of pancetta or thick-cut bacon
– 3 large eggs
– 1 cup grated Parmesan cheese
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the pancetta over medium heat until crispy, flipping occasionally (about 5-7 minutes).
3. In a medium bowl, whisk together the eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Add the cooked pasta to the egg mixture and toss until coated.
5. Add the reserved pasta water to the egg mixture and stir until smooth.
6. Serve immediately, topped with crispy pancetta and chopped parsley if desired.
Cooking Time: 20-25 minutes
Spicy Arrabbiata Bucatini with Fresh Basil
This classic Italian pasta dish gets a kick from spicy arrabbiata sauce, perfectly balanced by the brightness of fresh basil. A perfect combination for a quick and satisfying meal.
Ingredients:
– 12 oz bucatini
– 2 tablespoons olive oil
– 4 garlic cloves, minced
– 1 can (28 oz) crushed tomatoes
– 1/4 cup arrabbiata sauce (homemade or store-bought)
– 1 teaspoon red pepper flakes
– Salt and black pepper, to taste
– Fresh basil leaves, chopped (about 1/4 cup)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and cook for 1 minute, or until fragrant.
3. Add crushed tomatoes, arrabbiata sauce, and red pepper flakes. Simmer for 5-7 minutes, stirring occasionally.
4. Add reserved pasta water to the tomato sauce if it becomes too thick.
5. Combine cooked bucatini and tomato sauce. Season with salt and black pepper to taste.
6. Stir in chopped fresh basil leaves.
Cooking Time: 20-25 minutes
Lemon Garlic Shrimp Bucatini
A bright and citrusy twist on traditional pasta dishes, this recipe combines succulent shrimp with a zesty lemon-garlic sauce, all wrapped up in a springy bucatini noodle.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 12 oz bucatini pasta
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 lemons, juiced (about 4 tablespoons)
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, melt butter over medium-high heat. Add garlic and sauté for 1 minute, or until fragrant.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Stir in lemon juice and reserved pasta water. Simmer sauce for an additional 2 minutes.
5. Toss cooked bucatini with shrimp and sauce. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Bucatini with Burst Cherry Tomatoes and Ricotta
This recipe combines the classic Italian pasta dish with the sweetness of cherry tomatoes and the creaminess of ricotta. The result is a flavorful and satisfying meal that’s perfect for any occasion.
Ingredients:
– 12 oz bucatini
– 2 cups cherry tomatoes, halved
– 1/4 cup extra-virgin olive oil
– 3 cloves garlic, minced
– 1/2 cup ricotta cheese
– Salt and pepper to taste
– Fresh basil leaves for garnish
Instructions:
1. Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the cherry tomatoes to the skillet and cook for 3-4 minutes or until they burst open.
4. Stir in the ricotta cheese until well combined with the tomato mixture.
5. Combine the cooked bucatini with the tomato and ricotta mixture. Season with salt and pepper to taste.
6. Garnish with fresh basil leaves and serve hot.
Cooking Time: 20-25 minutes
Creamy Pesto Bucatini with Toasted Pine Nuts
This Italian-inspired recipe combines the classic flavors of pesto, parmesan cheese, and toasted pine nuts with the hearty goodness of bucatini pasta. The result is a creamy and aromatic dish perfect for a cozy dinner or special occasion.
Ingredients:
– 12 oz bucatini pasta
– 1/2 cup freshly made pesto (or store-bought)
– 2 tbsp unsalted butter
– 1/4 cup grated parmesan cheese
– 1/4 cup toasted pine nuts
– Salt, to taste
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, melt butter over medium heat. Add pesto and stir until smooth.
3. Add cooked bucatini pasta to the skillet, tossing to combine with pesto sauce.
4. Stir in parmesan cheese and toasted pine nuts. Season with salt to taste.
5. Serve immediately, garnished with additional parmesan cheese and pine nuts if desired.
Cooking Time: 20-25 minutes
Bucatini All’Amatriciana with Guanciale
This classic Italian pasta dish from Amatrice is a rich and satisfying meal that combines the flavors of guanciale, tomatoes, garlic, and black pepper. With this recipe, you’ll be able to recreate the hearty and comforting Bucatini All’Amatriciana with tender guanciale.
Ingredients:
– 12 oz bucatini pasta
– 6 slices guanciale, diced
– 2 large onions, thinly sliced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to boil. Cook bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta cooking liquid before draining.
2. In a large skillet, cook guanciale over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add sliced onions and cook until translucent. Add garlic and cook for an additional minute.
4. Add crushed tomatoes, salt, and black pepper to the skillet. Stir in reserved pasta cooking liquid.
5. Combine cooked bucatini, tomato sauce, and crispy guanciale in a serving dish. Toss to combine.
6. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: 30 minutes
Bucatini with Roasted Eggplant and Marinara
This classic Italian pasta dish combines the richness of roasted eggplant with the tanginess of homemade marinara sauce, all wrapped up in a comforting bowl of bucatini.
Ingredients:
– 12 oz bucatini
– 2 large eggplants, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 28 oz can crushed tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss eggplant slices with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. Cook bucatini according to package instructions. Drain and set aside.
4. In a large saucepan, sauté onion and garlic in olive oil over medium heat until softened. Add crushed tomatoes and simmer for 10-15 minutes, stirring occasionally.
5. Combine cooked bucatini with roasted eggplant and marinara sauce. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45 minutes
Truffle Oil Bucatini with Wild Mushrooms
A rich and earthy pasta dish that combines the decadence of truffle oil with the savory flavors of wild mushrooms. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 12 oz bucatini pasta
– 2 cups mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 3 tablespoons truffle oil
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat truffle oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add white wine and chicken broth to the skillet. Scrape up any browned bits from the bottom of the pan.
5. Stir in cooked pasta, adding some reserved pasta water if needed to achieve a creamy consistency. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Bucatini with Sausage and Bell Peppers
This hearty pasta dish combines sweet bell peppers with savory Italian sausage and al dente bucatini noodles, perfect for a quick weeknight dinner.
Ingredients:
– 12 oz bucatini
– 1 lb sweet Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook bucatini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon as it cooks, until browned and cooked through.
3. Add sliced bell peppers, chopped onion, and minced garlic to the skillet. Cook until vegetables are tender.
4. Stir in crushed tomatoes and reserved pasta water. Bring sauce to a simmer and let cook for 5 minutes.
5. Combine cooked bucatini, sausage mixture, and Parmesan cheese (if using). Toss to combine and serve hot.
Cooking Time: 30-40 minutes
Browned Butter and Sage Bucatini
This recipe combines the nutty flavor of browned butter with the earthy taste of sage, perfectly balanced by the rich pasta bucatini. The result is a comforting and indulgent dish perfect for a cozy evening.
Ingredients:
– 12 oz (340g) bucatini
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage leaves
– Salt to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the bucatini according to package instructions until al dente. Reserve 1 cup pasta water before draining.
2. In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma (about 5-7 minutes).
3. Remove from heat and stir in chopped sage leaves. Season with salt to taste.
4. Add the cooked bucatini to the saucepan and toss to combine, adding some reserved pasta water if needed to achieve desired consistency.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Bucatini Alfredo with Grilled Chicken
A classic Italian dish gets a smoky twist with the addition of grilled chicken, making for a satisfying and flavorful meal. This recipe is quick, easy, and sure to please.
Ingredients:
– 1 pound bucatini pasta
– 2 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 1 cup grated Parmesan cheese
– 1/2 cup all-purpose flour
– 1 1/2 cups heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper. Grill for 5-6 minutes per side, or until cooked through.
2. Cook bucatini pasta according to package instructions. Drain and set aside.
3. In a large skillet, melt 1 tablespoon of butter over medium heat. Add flour and whisk together to make a roux, cooking for 1 minute.
4. Gradually add heavy cream, whisking constantly. Bring to a simmer and cook for 2-3 minutes or until thickened.
5. Stir in Parmesan cheese until melted. Combine cooked pasta and sauce. Slice grilled chicken and serve on top.
Cooking Time: 20-25 minutes
Bucatini with Clams and White Wine Sauce
This classic Italian dish combines the rich flavors of clams, garlic, and white wine with the comforting texture of bucatini pasta. A perfect choice for a cozy dinner or special occasion.
Ingredients:
– 12 oz bucatini pasta
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 pound fresh clams, scrubbed and rinsed
– 1/4 cup white wine (dry)
– 1/4 cup clam juice
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add clams and cook for 2-3 minutes or until they open.
4. Add white wine, clam juice, and lemon juice to the skillet. Simmer for 5 minutes, stirring occasionally.
5. Add cooked bucatini pasta to the skillet, tossing with sauce and reserved pasta water.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Pumpkin Sage Bucatini with Crispy Prosciutto
This seasonal pasta dish combines the warmth of roasted pumpkin with the earthy flavor of sage, all wrapped up in a rich and creamy sauce. The addition of crispy prosciutto adds a satisfying crunch to this comforting fall favorite.
Ingredients:
– 12 oz bucatini
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 4 sage leaves, chopped
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– 6 slices prosciutto, thinly sliced
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
2. Cook bucatini according to package instructions. Drain and set aside.
3. In a large skillet, cook prosciutto over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add chopped sage, garlic, and roasted pumpkin. Cook for 1-2 minutes or until fragrant.
5. Add Parmesan cheese and heavy cream to the skillet. Stir until combined. Season with salt and pepper to taste.
6. Combine cooked bucatini and sauce in a large serving dish. Top with crispy prosciutto.
Cooking Time: 45 minutes
Bucatini Puttanesca with Kalamata Olives
This classic Italian pasta dish is a flavorful and aromatic treat, perfect for a quick weeknight dinner or a special occasion. The combination of bucatini, olives, capers, garlic, and anchovies creates a bold and savory sauce that will leave you craving more.
Ingredients:
– 12 oz bucatini
– 1/2 cup Kalamata olives, pitted
– 1/4 cup capers, rinsed and chopped
– 3 cloves garlic, minced
– 1/4 cup anchovy fillets, rinsed and finely chopped
– 1/4 cup extra-virgin olive oil
– Salt and black pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the olives, capers, and anchovies to the skillet. Cook for 2-3 minutes, stirring occasionally.
4. Add the reserved pasta water to the skillet and stir to combine.
5. Combine the cooked bucatini with the sauce. Season with salt and black pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Roasted Garlic and Ricotta Bucatini
A creamy, flavorful pasta dish that combines the richness of roasted garlic with the smoothness of ricotta cheese.
Ingredients:
– 12 oz bucatini pasta
– 3-4 cloves of garlic
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Wrap the garlic cloves in foil and roast for 30-40 minutes, or until tender.
3. Cook bucatini pasta according to package instructions. Drain and set aside.
4. In a large skillet, combine roasted garlic, ricotta cheese, Parmesan cheese, and olive oil. Heat over medium heat, stirring constantly, until smooth and creamy.
5. Add cooked bucatini pasta to the skillet and toss with the garlic-ricotta mixture. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Bucatini with Spicy Vodka Sauce
This recipe combines the rich flavors of vodka sauce with the spicy kick of red pepper flakes, creating a bold and exciting twist on traditional bucatini.
Ingredients:
– 12 oz bucatini pasta
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 3 garlic cloves, minced
– 1 cup vodka-infused tomato sauce (homemade or store-bought)
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente.
2. In a large skillet, heat olive oil over medium-high heat. Add onion and cook until translucent, about 3 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in vodka-infused tomato sauce, red pepper flakes, salt, and black pepper. Bring to a simmer.
5. Cook sauce for 2-3 minutes, stirring occasionally.
6. Combine cooked bucatini and spicy vodka sauce. Toss until well coated.
7. Serve hot, topped with Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Bucatini with Bacon and Peas in Cream Sauce
This rich and comforting pasta dish combines the smoothness of cream sauce with the savory flavors of crispy bacon and sweet peas. Perfect for a cozy dinner or brunch, this recipe is sure to become a new favorite.
Ingredients:
– 12 oz bucatini pasta
– 6 slices of bacon, diced
– 1 cup fresh peas
– 2 cups heavy cream
– 1 tablespoon butter
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook bucatini according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook diced bacon over medium heat until crispy. Remove from heat and set aside.
3. Add butter to the same skillet and melt. Add peas and cook until tender, about 3-4 minutes.
4. Pour in heavy cream and stir to combine with peas. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Add cooked pasta to the cream sauce, tossing to combine. If needed, add some reserved pasta water to achieve desired consistency.
6. Stir in crispy bacon and season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Summary
Indulge in the rich flavors of Italy with these 19 creamy bucatini pasta recipes! From classic carbonara to bold puttanesca, each dish showcases the versatility of this hollow spaghetti. Discover mouthwatering combinations like garlic butter and spinach, mushroom and thyme, and even truffle oil with wild mushrooms. Whether you’re in the mood for something light and lemony or rich and creamy, there’s a bucatini recipe here to satisfy your cravings.