Creamy Garlic Lemon Pasta
Directions
- 1Place a large pot of water over high heat, put on a lid and allow it to come to a boil.
- 2Place a large pot of water over high heat, put on a lid and allow it to come to a boil.
- 3Place a large pot of water over high heat, put on a lid and allow it to come to a boil.
- 4Prepare the garlic by laying it on its side and pushing down to crush it, removing the cloves.
- 5Prepare the garlic by laying it on its side and pushing down to crush it, removing the cloves.
- 6Prepare the garlic by laying it on its side and pushing down to crush it, removing the cloves.
- 7Remove the woody tips of the garlic cloves.
- 8Remove the woody tips of the garlic cloves.
- 9Remove the woody tips of the garlic cloves.
- 10Peel the garlic cloves.
- 11Peel the garlic cloves.
- 12Peel the garlic cloves.
- 13Thinly slice the peeled garlic cloves.
- 14Thinly slice the peeled garlic cloves.
- 15Thinly slice the peeled garlic cloves.
- 16Remove one end of the lemon to allow it to sit flat.
- 17Remove one end of the lemon to allow it to sit flat.
- 18Remove one end of the lemon to allow it to sit flat.
- 19Slice off the zest of the whole lemon, being gentle to avoid removing too much pith.
- 20Slice off the zest of the whole lemon, being gentle to avoid removing too much pith.
- 21Slice off the zest of the whole lemon, being gentle to avoid removing too much pith.
- 22Slice the lemon in half; only the juice from one half will be used.
- 23Slice the lemon in half; only the juice from one half will be used.
- 24Slice the lemon in half; only the juice from one half will be used.
- 25Remove any extra pith from the lemon zest.
- 26Remove any extra pith from the lemon zest.
- 27Remove any extra pith from the lemon zest.
- 28Thinly slice the cleaned lemon zest using a julienne cut.
- 29Thinly slice the cleaned lemon zest using a julienne cut.
- 30Thinly slice the cleaned lemon zest using a julienne cut.
- 31Juice half a lemon; save the other half.
- 32Juice half a lemon; save the other half.
- 33Juice half a lemon; save the other half.
- 34Roughly chop 10g of parsley.
- 35Roughly chop 10g of parsley.
- 36Roughly chop 10g of parsley.
- 37Generously season the boiling water with salt and add in 400g of spaghetti. Cook for one minute less than package instructions, until al dente.
- 38Generously season the boiling water with salt and add in 400g of spaghetti. Cook for one minute less than package instructions, until al dente.
- 39Generously season the boiling water with salt and add in 400g of spaghetti. Cook for one minute less than package instructions, until al dente.
- 40Place a large pan over medium-high heat. Add 1 tablespoon of olive oil and 1 1/2 tablespoons of unsalted butter, and allow the butter to melt.
- 41Place a large pan over medium-high heat. Add 1 tablespoon of olive oil and 1 1/2 tablespoons of unsalted butter, and allow the butter to melt.
- 42Place a large pan over medium-high heat. Add 1 tablespoon of olive oil and 1 1/2 tablespoons of unsalted butter, and allow the butter to melt.
- 43Add in the sliced garlic and a pinch of sea salt flakes. Gently fry for one minute, ensuring the garlic doesn't brown too much.
- 44Add in the sliced garlic and a pinch of sea salt flakes. Gently fry for one minute, ensuring the garlic doesn't brown too much.
- 45Add in the sliced garlic and a pinch of sea salt flakes. Gently fry for one minute, ensuring the garlic doesn't brown too much.
- 46Add in the thinly sliced lemon zest and lemon juice. Continue cooking for another minute, mixing occasionally, until the lemon juice slightly reduces.
- 47Add in the thinly sliced lemon zest and lemon juice. Continue cooking for another minute, mixing occasionally, until the lemon juice slightly reduces.
- 48Add in the thinly sliced lemon zest and lemon juice. Continue cooking for another minute, mixing occasionally, until the lemon juice slightly reduces.
- 49Add in one cup of thickened cream (or any cream with a fat percentage of about 36%). Season to taste with cracked black pepper.
- 50Add in one cup of thickened cream (or any cream with a fat percentage of about 36%). Season to taste with cracked black pepper.
- 51Add in one cup of thickened cream (or any cream with a fat percentage of about 36%). Season to taste with cracked black pepper.
- 52Mix well to combine the flavors and bring to a light boil. Reduce heat to low and allow to simmer to thicken.
- 53Mix well to combine the flavors and bring to a light boil. Reduce heat to low and allow to simmer to thicken.
- 54Mix well to combine the flavors and bring to a light boil. Reduce heat to low and allow to simmer to thicken.
- 55Transfer the cooked spaghetti from the pot into the sauce, bringing along a little pasta water to help the sauce stick to the pasta.
- 56Transfer the cooked spaghetti from the pot into the sauce, bringing along a little pasta water to help the sauce stick to the pasta.
- 57Transfer the cooked spaghetti from the pot into the sauce, bringing along a little pasta water to help the sauce stick to the pasta.
- 58Add the chopped parsley (save some for garnish). Fold everything together and cook for one minute to finish cooking the pasta and thicken the sauce.
- 59Add the chopped parsley (save some for garnish). Fold everything together and cook for one minute to finish cooking the pasta and thicken the sauce.
- 60Add the chopped parsley (save some for garnish). Fold everything together and cook for one minute to finish cooking the pasta and thicken the sauce.
- 61Remove from the stove top. Serve in bowls, plates or straight from the pan.
- 62Remove from the stove top. Serve in bowls, plates or straight from the pan.
- 63Remove from the stove top. Serve in bowls, plates or straight from the pan.
- 64Garnish with lemon zest and remaining parsley. Grate fresh parmesan cheese over the pasta and add cracked black pepper.
- 65Garnish with lemon zest and remaining parsley. Grate fresh parmesan cheese over the pasta and add cracked black pepper.
- 66Garnish with lemon zest and remaining parsley. Grate fresh parmesan cheese over the pasta and add cracked black pepper.
Ingredients
- 400 g spaghetti
- 400 g spaghetti
- 400 g spaghetti
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1.5 tablespoons unsalted butter
- 1.5 tablespoons unsalted butter
- 1.5 tablespoons unsalted butter
- 4 garlic cloves
- 4 garlic cloves
- 4 garlic cloves
- 1 whole lemon
- 1 whole lemon
- 1 whole lemon
- 0.5 lemon
- 0.5 lemon
- 0.5 lemon
- 1 cup thickened cream
- 1 cup thickened cream
- 1 cup thickened cream
- 10 g curley or flat leaf parsley
- 10 g curley or flat leaf parsley
- 10 g curley or flat leaf parsley
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 20 g cracked black pepper
- 20 g cracked black pepper
- 20 g cracked black pepper
Equipment
large potcutting boardknifecitrus juicer