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.
- 2Prepare the garlic by laying it on its side and pushing down to crush it, removing the cloves.
- 3Remove the woody tips of the garlic cloves.
- 4Peel the garlic cloves.
- 5Thinly slice the peeled garlic cloves.
- 6Remove one end of the lemon to allow it to sit flat.
- 7Slice off the zest of the whole lemon, being gentle to avoid removing too much pith.
- 8Slice the lemon in half; only the juice from one half will be used.
- 9Remove any extra pith from the lemon zest.
- 10Thinly slice the cleaned lemon zest using a julienne cut.
- 11Juice half a lemon; save the other half.
- 12Roughly chop 10g of parsley.
- 13Generously season the boiling water with salt and add in 400g of spaghetti. Cook for one minute less than package instructions, until al dente.
- 14Place 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.
- 15Add in the sliced garlic and a pinch of sea salt flakes. Gently fry for one minute, ensuring the garlic doesn't brown too much.
- 16Add in the thinly sliced lemon zest and lemon juice. Continue cooking for another minute, mixing occasionally, until the lemon juice slightly reduces.
- 17Add in one cup of thickened cream (or any cream with a fat percentage of about 36%). Season to taste with cracked black pepper.
- 18Mix well to combine the flavors and bring to a light boil. Reduce heat to low and allow to simmer to thicken.
- 19Transfer the cooked spaghetti from the pot into the sauce, bringing along a little pasta water to help the sauce stick to the pasta.
- 20Add the chopped parsley (save some for garnish). Fold everything together and cook for one minute to finish cooking the pasta and thicken the sauce.
- 21Remove from the stove top. Serve in bowls, plates or straight from the pan.
- 22Garnish with lemon zest and remaining parsley. Grate fresh parmesan cheese over the pasta and add cracked black pepper.
Ingredients
- 400 g spaghetti
- 1 tablespoon olive oil
- 1.5 tablespoons unsalted butter
- 4 garlic cloves
- 1 whole lemon
- 0.5 lemon
- 1 cup thickened cream
- 10 g curley or flat leaf parsley
- 1 pinch salt
- 20 g cracked black pepper
Equipment
large potcutting boardknifecitrus juicer