Start by gathering all your ingredients for the Garlic Cream Bucatini with Peas and Asparagus. Rinse and chop the asparagus into bite-sized pieces, then set aside. Mince 3 cloves of fresh garlic, and if you’re using frozen peas, rinse them under warm water to thaw. Grate about ½ cup of Parmesan cheese and set aside for later use.

In a large pot, bring salted water to a boil over high heat. Add 12 ounces of bucatini and cook according to package instructions until al dente, usually about 8–10 minutes. Reserve about 1 cup of the pasta water before draining the bucatini in a colander. Keep the pot handy as you'll return the drained pasta to it shortly.

While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, ensuring it doesn't burn. Next, toss in the chopped asparagus and sauté for 3–4 minutes until tender but still bright green.

Lower the heat to medium-low and pour in 1 cup of heavy cream to the skillet with garlic and asparagus. Stir well to combine, letting the cream warm through for about 2 minutes. Add in the grated Parmesan cheese slowly, stirring until it melts into a rich, creamy sauce.

Add the drained bucatini to the skillet, tossing everything together gently with tongs. Incorporate the thawed peas and mix until evenly distributed. Adjust the sauce consistency with reserved pasta water if needed.

Allow the mixture to heat for another 2 minutes, then remove from heat. Season with salt and freshly cracked black pepper to taste. For an extra touch, drizzle a bit more olive oil over the top before serving.

Plate your Garlic Cream Bucatini with Peas and Asparagus, garnishing with extra grated Parmesan and chopped fresh parsley. Enjoy warm.