Creamy Garlic Lemon Pasta www.youtube.com 15 mins Pick the duration units Minutes Hours Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Place a large pot of water over high heat, put on a lid and allow it to come to a boil. 2. Prepare the garlic by laying it on its side and pushing down to crush it, removing the cloves. 3. Remove the woody tips of the garlic cloves. 4. Peel the garlic cloves. 5. Thinly slice the peeled garlic cloves. 6. Remove one end of the lemon to allow it to sit flat. 7. Slice off the zest of the whole lemon, being gentle to avoid removing too much pith. 8. Slice the lemon in half; only the juice from one half will be used. 9. Remove any extra pith from the lemon zest. 10. Thinly slice the cleaned lemon zest using a julienne cut. 11. Juice half a lemon; save the other half. 12. Roughly chop 10g of parsley. 13. Generously season the boiling water with salt and add in 400g of spaghetti. Cook for one minute less than package instructions, until al dente. 14. Place 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. 15. Add in the sliced garlic and a pinch of sea salt flakes. Gently fry for one minute, ensuring the garlic doesn't brown too much. 16. Add in the thinly sliced lemon zest and lemon juice. Continue cooking for another minute, mixing occasionally, until the lemon juice slightly reduces. 17. Add in one cup of thickened cream (or any cream with a fat percentage of about 36%). Season to taste with cracked black pepper. 18. Mix well to combine the flavors and bring to a light boil. Reduce heat to low and allow to simmer to thicken. 19. Transfer the cooked spaghetti from the pot into the sauce, bringing along a little pasta water to help the sauce stick to the pasta. 20. Add the chopped parsley (save some for garnish). Fold everything together and cook for one minute to finish cooking the pasta and thicken the sauce. 21. Remove from the stove top. Serve in bowls, plates or straight from the pan. 22. Garnish with lemon zest and remaining parsley. Grate fresh parmesan cheese over the pasta and add cracked black pepper. 1. Place a large pot of water over high heat, put on a lid and allow it to come to a boil. 2. Prepare the garlic by laying it on its side and pushing down to crush it, removing the cloves. 3. Remove the woody tips of the garlic cloves. 4. Peel the garlic cloves. 5. Thinly slice the peeled garlic cloves. 6. Remove one end of the lemon to allow it to sit flat. 7. Slice off the zest of the whole lemon, being gentle to avoid removing too much pith. 8. Slice the lemon in half; only the juice from one half will be used. 9. Remove any extra pith from the lemon zest. 10. Thinly slice the cleaned lemon zest using a julienne cut. 11. Juice half a lemon; save the other half. 12. Roughly chop 10g of parsley. 13. Generously season the boiling water with salt and add in 400g of spaghetti. Cook for one minute less than package instructions, until al dente. 14. Place 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. 15. Add in the sliced garlic and a pinch of sea salt flakes. Gently fry for one minute, ensuring the garlic doesn't brown too much. 16. Add in the thinly sliced lemon zest and lemon juice. Continue cooking for another minute, mixing occasionally, until the lemon juice slightly reduces. 17. Add in one cup of thickened cream (or any cream with a fat percentage of about 36%). Season to taste with cracked black pepper. 18. Mix well to combine the flavors and bring to a light boil. Reduce heat to low and allow to simmer to thicken. 19. Transfer the cooked spaghetti from the pot into the sauce, bringing along a little pasta water to help the sauce stick to the pasta. 20. Add the chopped parsley (save some for garnish). Fold everything together and cook for one minute to finish cooking the pasta and thicken the sauce. 21. Remove from the stove top. Serve in bowls, plates or straight from the pan. 22. Garnish with lemon zest and remaining parsley. Grate fresh parmesan cheese over the pasta and add cracked black pepper. Add Direction 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 - + - + - + - + - + - + - + - + - + - + Add ingredient Equipment large pot cutting board knife citrus juicer Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
