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Creamy Garlic Dijon Bucatini
Approachable luxury is what this creamy, silky, indulgent pasta is all about! With subtle tang, sweet aromatics, and unbeatable cheesiness, our Creamy Garlic Dijon Bucatini is the perfect dish for Alfredo lovers everywhere.
Active Time: 20 Min.
Total Time: 20 Min.
Servings: 2
Ingredients
- ½ lb bucatini noodles
- 1 Tbsp plus 1 tsp extra virgin olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 2 tsp chopped fresh rosemary leaves
- 1 Tbsp all-purpose flour
- 1 ½ cups heavy cream
- 1 Tbsp Plochman’s Classic Dijon Mustard
- 1 cup grated Manchego cheese, plus more for garnish
- Freshly ground black pepper, for garnish
Directions
- Fill a large pot with water and bring to a boil. Season heavily with salt. Cook the pasta to desired consistency according to package instructions. Drain and set aside. Wipe the pot clean.
- Heat the pot over medium heat and add the olive oil, shallot, garlic, and rosemary. Cook, stirring often, until the shallot and garlic are tender and fragrant, about 4 minutes.
- Add the flour and stir until a paste forms, 2 minutes. Pour in the cream. Increase the heat to high and bring the sauce to a simmer, stirring constantly until the sauce is thick and smooth, 5 minutes. Reduce the heat to low and stir in the mustard.
- Add the Manchego and stir until melted, about 3 minutes. Remove from heat.
- Return the bucatini to the pot and stir until coated in the sauce. Divide the pasta between two bowls and garnish with extra Manchego and black pepper.
Recipe source: Ingredient
