Creamy Spring Onion Pasta

1.Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water.

2.While the pasta cooks, prepare the sauce base. Heat the olive oil in a large skillet or pan over medium heat. Add the white parts of the sliced spring onions and sauté for 3-4 minutes until softened.

3.Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn the garlic.

4.If using wine, pour it into the skillet and let it simmer rapidly for 2 minutes, scraping up any browned bits from the bottom of the pan, until the liquid is reduced by half.

5.Reduce the heat to low. Stir in the heavy cream, black pepper, and a pinch of salt. Let the sauce gently warm through for 1 minute.

6.Drain the pasta and immediately transfer it to the skillet with the sauce.

7.Add the Parmesan cheese and about 1/4 cup of the reserved pasta water. Toss vigorously until the sauce emulsifies and coats the pasta beautifully. Add more pasta water, a tablespoon at a time, if the sauce seems too thick.

8.Stir in most of the green parts of the spring onions, reserving some for garnish. Taste and adjust seasoning with salt and pepper if necessary.

9.Serve immediately in warm bowls, garnished with the remaining fresh green spring onion slices and extra grated Parmesan cheese.