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Bucatini with Tarragon Cream Sauce

43min prep: 6min cook: 37min

This dish was inspired by a restaurant meal I ate, although I left out the lobster to make it a bit more everyday-friendly. It’s surprisingly easy for a dish that feels out of the ordinary.Notes:

  1. Any pasta noodle will do, even a short variety, so use what you have if you don’t want to shop for bucatini.

Ingredients

Produce

  • Fresh Tarragon — 1⁄3 Cup
  • Shallots — 1⁄4 Cup

Dairy & Eggs

  • Butter, Unsalted — 2 Tablespoons
  • Heavy Cream — 1 1⁄2 Cups

Grains & Pasta

  • Bucatini Pasta — 3⁄4 Pound

Spice & Baking

  • Black Pepper
  • Kosher Salt
  • Panko Breadcrumbs — 3⁄4 Cup

Condiments, Oils & Dressings

  • Extra Virgin Olive Oil — 2 Tablespoons

Alcoholic Beverages

  • Sherry — 3⁄4 Cup

Equipment

Appliances

  • Stove Top

Cooking Equipment

  • Chef’s Knife
  • Colander
  • Cutting Board
  • Measuring Cups
  • Measuring Spoons
  • Pot, Large (4-6 QT)

Prep Steps

  1. Finely chop shallot to measure indicated amount.
  2. Pick tarragon leaves from the stems and finely chop to measure indicated amount.

Cook Steps

  1. Fill a large pot 2/3 high with water and cover. Place over high heat. Proceed with next step as water comes to a boil.
  2. Once water is boiling, add 1 tablespoon salt and stir in the bucatini. Cook until tender with a slight bite, about [9 minutes], or according to package instructions.
  3. Place pasta pot back over medium heat. Add olive oil and butter and warm.
  4. Once oil is warm and butter is just melted, add panko breadcrumbs and cook until golden brown. Stir often. Transfer to clean plate.
  5. Place pasta pot back over medium heat again, and add olive oil and shallots. (If pot is still very hot from the panko, let it cool slightly before beginning this step so shallots don’t burn.) Saute shallots until translucent, stirring often.
  6. Pour in sherry wine and cook until reduced by half, about 3-5 minutes.
  7. Stir in heavy cream and fresh tarragon. Season with salt and pepper to taste, and let come to a small boil to thicken. Once thick, toss in bucatini, butter and half the toasted panko. Stir until well coated.
  8. Transfer the bucatini with tarragon cream sauce to a serving dish or dinner plates and sprinkle remaining toasted panko over the top. Serve warm.