Spaghetti cremosi all’aglio e burro

Ingredienti

• 8 ounces spaghetti
• 1 tablespoon olive oil
• 1/2 cup unsalted butter
• 1 medium onion, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste
• 2 teaspoons Italian seasoning
• 1/2 cup white wine (such as Sauvignon Blanc)
• 1 1/2 cups heavy cream
• 1 cup Parmesan cheese, grated
• 1/2 teaspoon red pepper flakes

Preparazione

1. 1

   Cook the spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside, reserving about ½ cup of the pasta water.

2. 2

   Sauté the aromatics: In a large skillet over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant, being careful not to brown the garlic.

3. 3

   Add butter and seasonings: Stir in the unsalted butter until melted. Then add salt, pepper, Italian seasoning, and red pepper flakes, mixing well to combine all flavors.

4. 4

   Deglaze with white wine: Pour in the white wine and let it simmer for 2-3 minutes, allowing it to reduce slightly and the alcohol to cook off, incorporating the flavors into the sauce.

5. 5

   Add heavy cream: Lower the heat and slowly stir in the heavy cream. Let the sauce simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.

6. 6

   Incorporate Parmesan cheese: Gradually add the grated Parmesan cheese to the sauce, stirring continuously until the cheese melts into the creamy mixture, creating a smooth sauce.

7. 7

   Combine pasta and sauce: Add the cooked spaghetti to the skillet, tossing it thoroughly to coat the pasta evenly with the creamy garlic butter sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

8. 8

   Serve: Remove from heat and serve immediately, garnished with extra Parmesan cheese or fresh herbs if desired.