INGREDIENTS: – 250g dried pasta noodles (any long noodle of your choice) – 1/4 lb cold unsalted butter, diced into 2cm cubes – 1 lemon – grated Parmesan cheese (optional)
INSTRUCTIONS: 1) Bring a large pot of salted water to a boil (fill pot only half way, so water gets extra starchy) 2) Cook your pasta al dente, as per package instructions 3) While your pasta is cooking, pre-heat a large sauté pan over low heat 4) When there is approximately 5 minutes of cook time remaining for your pasta, add a 1/4 cup of your pasta water to your sauté pan, and turn heat to medium. 5) Add 2 cubes of cold butter at a time to your pan, and whisk vigorously to emulsify. Repeat this process until your sauce is thickened and glossy. It is okay if your sauce gently boils, but be careful not to boil it too hard, as it will split your sauce. 6) Once your sauce is at your desired consistency (can coat the back of a spoon), turn off the heat until your pasta is ready. 7) Add pasta directly to your sauce, and stir/flip pasta to combine. At this point, adjust your sauce once again. Add more water if your sauce it too thick, put your sauce over the heat if your sauce is too runny and needs to be reduced, or add more butter to make the sauce thicker and creamier. Regardless of what you do however, do not have the heat of your pan higher than medium, as your sauce will split if heated too aggressively. 8) Finish with a small squeeze of lemon juice, and add salt if needed. Top with a sprinkle of grated Parmesan cheese, and enjoy!
But the only other thing i'd add to the sauce is some Lawry's garlic salt with parsley. Just for a tiny bit more complexity so i dont feel like all im eating is butter and pasta water pasta 😂😂
Little picky me would have devoured this dish. Picky autistic approved (at least for me)
10 Comments
FULL RECIPE BELOW ⬇️
(feeds 2 people)
INGREDIENTS:
– 250g dried pasta noodles (any long noodle of your choice)
– 1/4 lb cold unsalted butter, diced into 2cm cubes
– 1 lemon
– grated Parmesan cheese (optional)
INSTRUCTIONS:
1) Bring a large pot of salted water to a boil (fill pot only half way, so water gets extra starchy)
2) Cook your pasta al dente, as per package instructions
3) While your pasta is cooking, pre-heat a large sauté pan over low heat
4) When there is approximately 5 minutes of cook time remaining for your pasta, add a 1/4 cup of your pasta water to your sauté pan, and turn heat to medium.
5) Add 2 cubes of cold butter at a time to your pan, and whisk vigorously to emulsify. Repeat this process until your sauce is thickened and glossy. It is okay if your sauce gently boils, but be careful not to boil it too hard, as it will split your sauce.
6) Once your sauce is at your desired consistency (can coat the back of a spoon), turn off the heat until your pasta is ready.
7) Add pasta directly to your sauce, and stir/flip pasta to combine. At this point, adjust your sauce once again. Add more water if your sauce it too thick, put your sauce over the heat if your sauce is too runny and needs to be reduced, or add more butter to make the sauce thicker and creamier. Regardless of what you do however, do not have the heat of your pan higher than medium, as your sauce will split if heated too aggressively.
8) Finish with a small squeeze of lemon juice, and add salt if needed. Top with a sprinkle of grated Parmesan cheese, and enjoy!
Please never stop posting bro you are influential
genius
Yummy
Looks delicious!! v simple recipe too!
Yummmmy
CACIO E PEPE PER FAVORE
Strawberry tarte tatin?
Call me crazy… hell, burn me at the stake…
But the only other thing i'd add to the sauce is some Lawry's garlic salt with parsley. Just for a tiny bit more complexity so i dont feel like all im eating is butter and pasta water pasta 😂😂
Little picky me would have devoured this dish. Picky autistic approved (at least for me)
this really reminds me of not another cooking show's pasta al limone