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Bucatini Pasta Recipe with Lemon Garlic Sauce

Monica Bravo
a perfect date night dinner
Servings 4
Calories 576 kcal


  • ½ lb dry bucatini pasta or 1 lb if you want leftovers
  • 3 cloves garlic minced
  • 3-4 TB butter
  • ¼ cup olive oil
  • ½ lemon squeezed
  • ½ cup dry white wine such as Sauvignon Blanc
  • 6 pieces of bacon cooked
  • Parmesan freshly grated
  • Red pepper flakes
  • Salt and pepper to taste



  • Fill a large pot with water, and place on the stove on high heat. Add salt to the water, and be generous, 1-2 TB.
  • When water is at a rolling boil, add pasta. Put timer on for 10 minutes.
  • At ten minutes taste a piece of pasta to see if it is fully cooked. It may need 1 or 2 more minutes.
  • Drain pasta in a colander. Assemble with sauce and top with red pepper flakes and black pepper (and salt if needed). Sprinkle parmesan on top.


  • Set oven to 400F.
  • Place bacon on a baking sheet and place in the oven for 15 minutes or until cooked.
  • In the meantime, place garlic and 2 TB butter in a small skillet on medium/high heat. Cook until garlic is browned. Add olive oil and lemon and stir. In 1-2 minutes, add dry wine. Let the wine cook out. Add 1-2 more TB of butter. Stir in the bacon at the end.
  • Serve hot.


I included links in the post for Gluten Free Bucatini Pasta brands!


Calories: 576kcalCarbohydrates: 46gProtein: 12gFat: 36gSaturated Fat: 12gCholesterol: 45mgSodium: 300mgPotassium: 241mgFiber: 2gSugar: 2gVitamin A: 265IUVitamin C: 7.8mgCalcium: 25mgIron: 1.1mg
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