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 crushing it and removing the cloves.
- 5Prepare the garlic by crushing it and removing the cloves.
- 6Prepare the garlic by crushing it and removing the cloves.
- 7Remove the woody tips from the garlic cloves.
- 8Remove the woody tips from the garlic cloves.
- 9Remove the woody tips from the garlic cloves.
- 10Thinly slice the peeled garlic cloves.
- 11Thinly slice the peeled garlic cloves.
- 12Thinly slice the peeled garlic cloves.
- 13Remove one end of the lemon to allow it to sit flat.
- 14Remove one end of the lemon to allow it to sit flat.
- 15Remove one end of the lemon to allow it to sit flat.
- 16Slice off the zest of the whole lemon, being careful to remove as little pith as possible.
- 17Slice off the zest of the whole lemon, being careful to remove as little pith as possible.
- 18Slice off the zest of the whole lemon, being careful to remove as little pith as possible.
- 19Slice the lemon in half; you will only need the juice from half.
- 20Slice the lemon in half; you will only need the juice from half.
- 21Slice the lemon in half; you will only need the juice from half.
- 22Remove any extra pith from the lemon zest by slicing it off.
- 23Remove any extra pith from the lemon zest by slicing it off.
- 24Remove any extra pith from the lemon zest by slicing it off.
- 25Thinly slice the cleaned lemon zest using a julienne cut.
- 26Thinly slice the cleaned lemon zest using a julienne cut.
- 27Thinly slice the cleaned lemon zest using a julienne cut.
- 28Juice half of the lemon; you can save the other half.
- 29Juice half of the lemon; you can save the other half.
- 30Juice half of the lemon; you can save the other half.
- 31Roughly chop the parsley.
- 32Roughly chop the parsley.
- 33Roughly chop the parsley.
- 34Generously season the boiling water with rock salt and add the spaghetti.
- 35Generously season the boiling water with rock salt and add the spaghetti.
- 36Generously season the boiling water with rock salt and add the spaghetti.
- 37Cook the spaghetti for one minute less than the package instructions, until al dente.
- 38Cook the spaghetti for one minute less than the package instructions, until al dente.
- 39Cook the spaghetti for one minute less than the package instructions, until al dente.
- 40Place a large pan over medium-high heat, add olive oil and unsalted butter, and allow the butter to melt.
- 41Place a large pan over medium-high heat, add olive oil and unsalted butter, and allow the butter to melt.
- 42Place a large pan over medium-high heat, add olive oil and unsalted butter, and allow the butter to melt.
- 43Add the thinly sliced garlic and a pinch of sea salt flakes to the pan, gently fry for one minute, and do not let the garlic brown.
- 44Add the thinly sliced garlic and a pinch of sea salt flakes to the pan, gently fry for one minute, and do not let the garlic brown.
- 45Add the thinly sliced garlic and a pinch of sea salt flakes to the pan, gently fry for one minute, and do not let the garlic brown.
- 46Add the thinly sliced lemon zest and lemon juice to the pan, cook for one minute, and mix occasionally.
- 47Add the thinly sliced lemon zest and lemon juice to the pan, cook for one minute, and mix occasionally.
- 48Add the thinly sliced lemon zest and lemon juice to the pan, cook for one minute, and mix occasionally.
- 49Add one cup of thickened cream and season with cracked black pepper to taste. Mix well.
- 50Add one cup of thickened cream and season with cracked black pepper to taste. Mix well.
- 51Add one cup of thickened cream and season with cracked black pepper to taste. Mix well.
- 52Bring the cream sauce to a light boil, reduce the heat to low, and allow it to simmer and slightly reduce.
- 53Bring the cream sauce to a light boil, reduce the heat to low, and allow it to simmer and slightly reduce.
- 54Bring the cream sauce to a light boil, reduce the heat to low, and allow it to simmer and slightly reduce.
- 55Transfer the cooked spaghetti directly from the pot into the cream sauce.
- 56Transfer the cooked spaghetti directly from the pot into the cream sauce.
- 57Transfer the cooked spaghetti directly from the pot into the cream sauce.
- 58Add the chopped parsley to the sauce and fold everything together.
- 59Add the chopped parsley to the sauce and fold everything together.
- 60Add the chopped parsley to the sauce and fold everything together.
- 61Cook for one minute to finish the pasta and allow the sauce to thicken.
- 62Cook for one minute to finish the pasta and allow the sauce to thicken.
- 63Cook for one minute to finish the pasta and allow the sauce to thicken.
- 64Serve the pasta in a bowl, garnish with lemon zest and parsley, and grate fresh Parmesan cheese over.
- 65Serve the pasta in a bowl, garnish with lemon zest and parsley, and grate fresh Parmesan cheese over.
- 66Serve the pasta in a bowl, garnish with lemon zest and parsley, and grate fresh Parmesan cheese over.
- 67Season with cracked black pepper to taste.
- 68Season with cracked black pepper to taste.
- 69Season with cracked black pepper to taste.
Ingredients
- 400 grams spaghetti
- 400 grams spaghetti
- 400 grams 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 lemon
- 1 lemon
- 1 lemon
- 0.5 lemon
- 0.5 lemon
- 0.5 lemon
- 1 cup thickened cream
- 1 cup thickened cream
- 1 cup thickened cream
- 10 grams parsley
- 10 grams parsley
- 10 grams parsley
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 1 pinch salt
- 20 grams black pepper
- 20 grams black pepper
- 20 grams black pepper
Equipment
large potknifecitrus juicer