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Garlic Cream Bucatini with Peas and Asparagus Recipe
Ben Carraoli

Garlic Cream Bucatini with Peas and Asparagus Recipe

I recently made this garlic cream bucatini with peas and asparagus on a busy weeknight, and it quickly became one of my favorite pasta dishes. I love how the garlic-infused cream sauce wraps around every strand of bucatini, while tender asparagus and sweet peas add freshness
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Total Time 35 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • ½ pound bucatini pasta – Thick hollow noodles that hold sauce beautifully.
  • 2 tablespoons butter – Adds richness and helps sauté the vegetables.
  • ½ bunch asparagus ends trimmed and sliced diagonally (about 1½ cups) – Adds crunch and vibrant color.
  • 4 garlic cloves grated – Fresh garlic ensures bright, aromatic flavor.
  • ¾ cup chicken or vegetable broth – Forms the base of the creamy sauce; low-sodium is best.
  • 1 cup heavy cream – Creates a silky indulgent sauce that coats pasta perfectly.
  • 1 cup frozen peas about half a bag – Adds sweetness and color; stir in near the end.
  • Zest of 1 lemon – Enhances freshness and balances creaminess.
  • Lemon juice to taste – Brightens and lifts flavors.
  • Salt and pepper to taste – Essential for seasoning.
  • Golden crispies or breadcrumbs for topping – Optional crunch and extra flavor.

Method
 

  1. Boil bucatini in salted water until al dente. Drain and set aside, reserving a little pasta water. This allows the sauce to cling perfectly to the noodles later.
  2. In a skillet, melt butter and add sliced asparagus. Cook for 5 minutes until tender-crisp. The asparagus will continue cooking in the sauce, so a slight firmness is ideal.
  3. Stir in grated garlic and sauté 1–2 minutes until fragrant. Pour in broth and heavy cream, bringing it to a gentle simmer. This creates a silky base for the sauce.
  4. Add frozen peas and season with lemon zest, juice, salt, and pepper. Let simmer until peas are heated through. This step ensures vegetables are tender and flavorful.
  5. Toss bucatini in the skillet with the creamy sauce over low heat. Let the flavors meld for a few minutes. Add reserved pasta water if needed to reach desired sauce consistency.
  6. Plate pasta and top with golden crispies or breadcrumbs. Optional additions include rotisserie chicken or sautéed shrimp. Serve immediately while creamy and warm.

Notes

  • I like to grate garlic fresh rather than mince for more aromatic punch.
  • I add lemon zest at the end to keep it bright and fresh.
  • I toast breadcrumbs with olive oil and Italian seasoning for extra crunch.
  • I stir pasta gently to avoid breaking bucatini.
  • I sometimes sprinkle Parmesan just before serving for added richness.