Garlic Cream Bucatini With Peas And Asparagus Recipe

I just ate Garlic Cream Bucatini With Peas And Asparagus and I can’t stop thinking about the silky garlic cream clinging to twirlable bucatini with bright peas and buttery asparagus.

I’m obsessed with Garlic Cream Bucatini With Peas And Asparagus because it hits everything I want in a weeknight dinner. The bucatini clings to a garlicky, rich cream made with garlic cloves and heavy cream that feels indulgent without being stupidly heavy.

I love the butter-bright asparagus and those poppy sweet peas folding into every forkful. It’s spring in a bowl, messy and loud in the best way.

But mostly I love twirling long bucatini around fork tines and getting that creamy sauce, Parmesan dust, and a little lemon zing in one bite. Fun Pasta?

Absolutely. No regrets, ever.

Seriously.

Ingredients

• Bucatini pasta, chewy hollow noodles that grab the creamy sauce, super comforting.
• Extra virgin olive oil, adds fruity richness and helps everything cook smoothly.
• Unsalted butter, gives a silky, cozy mouthfeel and a bit of sweetness.
• Garlic, punchy and aromatic, it wakes up the whole dish.
• Shallot, if you use it, it’s milder and adds gentle oniony sweetness.
• Asparagus, bright crunch and fresh green flavor, especially in spring.
• Frozen peas, pop of sweetness and little bursts of freshness and texture.
• Heavy cream, makes the sauce lush and clingy, really indulgent.
• Parmesan cheese, salty and nutty, ties the sauce together.
• Pecorino, if you add it, it’s sharper and tangier than Parmesan.
• Lemon zest, brightens everything with a fragrant citrus lift.
• Lemon juice, adds that clean, acidic lift so it’s not too rich.
• Salt, essential, brings out the ingredients’ real flavors.
• Black pepper, a little heat and aromatic bite to cut the creaminess.
• Red pepper flakes, optional, for a sneaky, warm spicy kick.
• Fresh parsley, chopped, adds herbal freshness and a pop of color.

Ingredient Quantities

• 12 ounces bucatini pasta
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 4 large garlic cloves, minced
• 1 small shallot, finely chopped (optional)
• 8 ounces asparagus, woody ends trimmed and cut into 1 inch pieces
• 1 cup frozen peas, thawed
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup finely grated Pecorino Romano or extra Parmesan (optional)
• Zest of 1 lemon
• 1 tablespoon lemon juice
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped, for serving (about 2 tablespoons)

How to Make this

1. Bring a large pot of salted water to a boil and cook 12 ounces bucatini until just shy of al dente (about 1 to 2 minutes less than package directions); reserve 1 cup pasta water and drain the rest.

2. While the pasta cooks, heat 2 tablespoons extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat; once butter foams add 4 minced garlic cloves and 1 finely chopped small shallot if using, and sauté until fragrant and slightly golden, about 1 to 2 minutes, dont let it burn.

3. Add 8 ounces trimmed and cut asparagus pieces to the skillet and sauté 3 to 4 minutes until bright green and just tender; toss in 1 cup thawed peas and cook another 1 minute to heat through.

4. Turn the heat to low and pour in 1 cup heavy cream, stirring to combine; let it warm and thicken slightly for 2 to 3 minutes, scraping up any browned bits from the pan.

5. Stir in 1/2 cup freshly grated Parmesan and 1/4 cup finely grated Pecorino Romano or extra Parmesan if using; add lemon zest of 1 lemon and 1 tablespoon lemon juice, and season with salt, freshly ground black pepper, and 1/4 teaspoon red pepper flakes if you like a little kick.

6. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you get a silky, clingy sauce; taste and adjust seasoning, remember the cheeses add salt so go easy.

7. Add the drained bucatini to the skillet and toss vigorously for 1 to 2 minutes so the pasta soaks up the sauce and bits of asparagus and peas get evenly distributed; if needed melt in another tablespoon of butter or a drizzle of olive oil for shine.

8. Turn off the heat and stir in about 2 tablespoons chopped fresh parsley for brightness; give it one final taste and fix any lemon, salt or pepper you want.

9. Serve immediately with extra grated Parmesan on the side and a final sprinkle of parsley; this pasta is best eaten right away, not sitting around or it will thicken and lose its creaminess.

Equipment Needed

1. Large pot for boiling pasta
2. Colander or pasta strainer
3. Large skillet (10 to 12 inch)
4. Tongs or pasta fork for tossing bucatini
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Microplane or fine grater for lemon zest and cheese
8. Chef’s knife and cutting board

FAQ

Garlic Cream Bucatini With Peas And Asparagus Recipe Substitutions and Variations

• Bucatini: swap for thick spaghetti, linguine, or casarecce if you want something that catches the sauce better. any long pasta works, just watch cooking time.
• Heavy cream: use whole milk plus 2 tablespoons of butter for richness, or half and half for a lighter sauce. for a thicker but tangy option, whisk in a little Greek yogurt off heat.
• Parmesan: sub Pecorino Romano or Asiago for a saltier punch, or nutritional yeast if you need a dairy free alternative (add extra salt to taste).
• Asparagus / Peas: swap asparagus with broccolini, green beans, or zucchini pieces; replace peas with shelled edamame, thawed corn, or frozen mixed veggies. mix and match depending on whats in season.

Pro Tips

1) Save more than you think of the pasta water. Starchy water is your secret for a silky sauce, so start with a full cup and add it slowly while tossing until the texture is just right. If it gets too thin, let it reduce a minute on low heat while stirring.

2) Cook the asparagus and peas so they keep a little bite. Overcooked veg makes the dish mushy and dulls the color. Shocking the asparagus in ice water after sautéing stops carryover cooking and keeps that bright green pop.

3) Grate the cheese fresh and taste as you go. Pregrated stuff has anti-caking agents and less flavor. Add most of the cheese to thicken the sauce, then save a little to finish at the table so you can adjust saltiness at the end.

4) Finish off the pasta off the heat and use a final pat of butter or a splash of good olive oil for shine and richness. Toss vigorously so the bucatini grabs the sauce; that little motion makes it taste restaurant-level.