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Cook Bucatini Pasta according to packaging, boiling ½ Pound of Pasta in 4 Quarts of Water with 2 Tablespoons Kosher Salt and 2 Tablespoons Olive Oil until Al-Dente (about 8-10 minutes). Save some of the pasta water.
In a large cooking pan on medium heat, add Olive Oil and Butter. Once Butter is melted, add Garlic and cook for about 1 minute, then add Onion and cook for 2-3 minutes.
Add Salt, Black Pepper, and Italian Seasoning to the pan and mix well.
Add White Wine and let simmer for about 2-3 minutes for the alcohol to cook out.
Add Heavy Cream, mix well, and bring to a boil. Reduce heat and let sauce simmer for about 5-7 minutes until it thickens.
Add Pasta Water from cooked pasta and mix well.
Turn off heat and let sauce rest for 1-2 minutes. Add Parmesan Cheese, Italian Parsley, and Red Pepper Flakes to taste.
Mix Bucatini Pasta with sauce and let rest for 1-2 minutes before serving.