Begin by bringing a large pot of salted water to a rolling boil. Add the bucatini noodles and cook according to package instructions, typically about 9-11 minutes, until al dente. Once cooked, reserve about a cup of the starchy pasta water to adjust your sauce later, then drain the noodles in a colander and set aside, allowing them to steam off excess water.

In a large skillet over medium heat, drizzle in a tablespoon of olive oil. Once the oil shimmers, add minced garlic and sauté for about 1-2 minutes until it becomes fragrant and lightly golden. Be careful not to let it burn.

Pour in the heavy cream into the skillet with the sautéed garlic, stirring gently to combine. Bring the mixture to a low simmer, reducing the heat to medium-low. Allow the cream to simmer for about 3-5 minutes until it thickens slightly.

Add the drained bucatini, sweet green peas, and chopped asparagus to the skillet. Toss everything together gently for about 2-3 minutes, ensuring the pasta is well-coated in the creamy garlic sauce.

Remove the skillet from heat and sprinkle grated Parmesan cheese over the pasta, stirring gently to melt it into the sauce. Prepare panko breadcrumbs separately by toasting them with a bit of olive oil for 2-3 minutes until golden.

Divide the Garlic Cream Bucatini among serving plates. Generously top each portion with the toasted panko breadcrumbs and additional Parmesan cheese if desired.