Bucatini with XO, butter and parmesan
- Published: 30 Dec 24
- Updated: 26 May 25
This quick bucatini recipe from chef Julie Lin packs a lot of flavour. The pasta dish gets a huge boost of umami from XO sauce, all brought together with plenty of butter for a slick and glossy finish.
Julie says: “This is the dish I make for friends when I don’t have a lot of time on my hands, but it doubles up as a self-indulgent meal for one.. It’s the perfect blend of indulgence and simplicity, making it my go-to comfort food.”
An established chef and a regular on TV cooking shows, Julie is known for her engaging personality and exciting recipes. She has a restaurant in Glasgow called Ga Ga and her first book, Sama Sama (Ebury Press £28), will be released in May 2025. Follow Julie on Instagram @julielincooks
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Serves 4-6 -
Prep time 5 min. Cook time 15 min
Before you start
Know-how You can get XO-style sauce from Waitrose these days, but for the proper, really good stuff, head to an Asian supermarket or search online. You could also try this with Andrew Wong’s XO sauce.
XO sauce originates from Hong Kong and is an umami-rich sauce made from dried seafood like scallops, dried fish and shrimp, cooked with chilli, onions, and garlic.
Nutrition
- Calories
- 574kcals
- Fat
- 28g (16g saturated)
- Protein
- 19g
- Carbohydrates
- 59g (4g sugars)
- Fibre
- 4.5g
- Salt
- 0.7g