But it is also utterly delicious. AND I MEAN THAT. <–All caps are so necessary here.
First though, how was everyone’s weekend?? Mine was beautiful, like so sunny and warm (well, if you think 30 degrees and full sunshine is warm). Not a cloud in the sky. I was actually supposed to be in Chicago this weekend, but some things happened and I had to bail on my mini trip last-minute. Totally bummed, but pretty happy I at least got in some sunshine and much needed computer work to help catch me back up…or really just stay up with things. Pretty sure I will NEVER be completely caught up. I used to think I was one of those people who was always on top of things, but yeah, now I know I am not. Learning to just accept it and keep chugging a long. It’s working.
Also, I do not know if it is all this sunshine (lovin’ all the sunshine on my face), but I am feeling all chipper this Monday. Like good ole things are coming my way this week. Things like being way too excited to meet the girl my younger brother is flying out all the way from Ohio. YEAH YOUNGER, but only by a year and half, he’s 19 (I guess he’s trying to make it pretty obvious that someone needs to get going with things…ME). Is it weird that I am beyond excited to mess with these two (can you read, “I NEED A LIFE”)? It’s the sisterly thing, right? Like, it’s my job. PLUS, this said brother will always have me wrapped around his finger. He really can do no wrong in my eyes, but I better like the girl…or you know, there could be trouble. JUST KIDDING. Maybe.
Anyway, we need to talk about this 10-minute creamy, buttery herbed bucatini. Seriously. It is possibly one of the easiest recipes I have on this blog, with just six ingredients, eight if you include the salt and pepper. And it really does take just ten minutes. Maybe fifteen if you are working slow, but ten if you’re on your game. AND… most of that time you are not even working. It’s just really time for the pasta to boil. HECK YES.
The base of the recipe is eggs. It’s actually a lot like a carbonara pasta, but simpler and buttery. Basically, it goes like this: boil the pasta. While the pasta boils, whisk the eggs with some parsley and basil, then add some parmesan. Drain the pasta, toss with the eggs and allow that hot pasta to cook the eggs and create the creamiest, most delicious sauce. Add the BUTTAH. Toss. DEVOUR.
DONE.
I served this to my mom for lunch the day before she took off for China with my younger brother Red (he’s 14 and is competing in the FIS Junior Worlds). She’s a butter and angel hair devote, so of course she ate a giant bowl full and loved it. So much so that when I was texting with her Saturday, she said she wished she had a bowl in front of her….she is not a super adventurous eater, nor is my brother, so she and Red are probably starving since the entire bag of food they packed (and it was a bag with wheels, so think BIG) was lost…and that bag had two bags of homemade cookies inside. To say she was bummed would be an understatement. But the bottom line of that random paragraphed is that she loved this pasta. You will too!
Oh, and I am just discovering this, but bucatini rules.
So this dish? In 10 minutes? For sure.
