3 oz. bucatini pasta per person
2 tbsp. butter
1 tbsp. olive oil
1 garlic clove, pressed
¼ tsp white pepper
½ tsp mustard powder
1 cup double cream
1 tbsp. cream cheese (optional)
1/3 cup freshly grated Parmesan
½ cup frozen peas, thawed
2oz. baby spinach, rinsed
Put a large pan of water with plenty of salt on to boil. In a skillet or a shallow pan melt the butter; add the olive oil, garlic, the white pepper and the mustard powder. Let it cook for a minute, then pour in the cream and add the cream cheese, if using – it makes the sauce a little creamier, nothing else.
Let it bubble for a couple of minutes while you cook the pasta according to the package instructions, minus 2 minutes – you want it very much al dente as it will finish off cooking in the skillet.
Add two thirds of the Parmesan to the sauce and let it bubble until thickened and slides smoothly off the sides of the pan.
Just before the end of cooking, add the peas and the spinach leaves to the pasta pan. Drain reserving ½ cup of the cooking water.
Add the pasta with the peas and spinach to the sauce and pour in the cooking liquid.
Turn the heat down and swirl the pasta around in the sauce using tongs until almost all of the liquid has disappeared and the pasta is nicely coated in the sauce.
Divide between serving plates and serve with the remaining Parmesan to sprinkle on the plates.