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Creamy Garlic Lemon Pasta

15m
Serves 3
youtube.com

Creamy Garlic Lemon Pasta

youtube.com
15m
Serves 3

Directions

  1. 1Place a large pot of water over high heat, put on a lid, and allow it to come to a boil.
  2. 2Prepare the garlic by crushing it and removing the cloves.
  3. 3Remove the woody tips from the garlic cloves.
  4. 4Thinly slice the peeled garlic cloves.
  5. 5Remove one end of the lemon to allow it to sit flat.
  6. 6Slice off the zest of the whole lemon, being careful to remove as little pith as possible.
  7. 7Slice the lemon in half; you will only need the juice from half.
  8. 8Remove any extra pith from the lemon zest by slicing it off.
  9. 9Thinly slice the cleaned lemon zest using a julienne cut.
  10. 10Juice half of the lemon; you can save the other half.
  11. 11Roughly chop the parsley.
  12. 12Generously season the boiling water with rock salt and add the spaghetti.
  13. 13Cook the spaghetti for one minute less than the package instructions, until al dente.
  14. 14Place a large pan over medium-high heat, add olive oil and unsalted butter, and allow the butter to melt.
  15. 15Add 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.
  16. 16Add the thinly sliced lemon zest and lemon juice to the pan, cook for one minute, and mix occasionally.
  17. 17Add one cup of thickened cream and season with cracked black pepper to taste. Mix well.
  18. 18Bring the cream sauce to a light boil, reduce the heat to low, and allow it to simmer and slightly reduce.
  19. 19Transfer the cooked spaghetti directly from the pot into the cream sauce.
  20. 20Add the chopped parsley to the sauce and fold everything together.
  21. 21Cook for one minute to finish the pasta and allow the sauce to thicken.
  22. 22Serve the pasta in a bowl, garnish with lemon zest and parsley, and grate fresh Parmesan cheese over.
  23. 23Season with cracked black pepper to taste.

Ingredients

  • 400 grams spaghetti
  • 1 tablespoon olive oil
  • 1.5 tablespoons unsalted butter
  • 4 garlic cloves
  • 1 lemon
  • 0.5 lemon
  • 1 cup thickened cream
  • 10 grams parsley
  • 1 pinch salt
  • 1 pinch salt
  • 20 grams black pepper

Equipment

large potknifecitrus juicer

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