Creamy Garlic Lemon Pasta | One Of The Easiest Pasta Recipes

this creamy garlic lemon pasta takes about 15 minutes to cook it tastes absolutely incredible and it's super cheap to make before we get started please smash that like button it helps me out more than you think the first thing to do is place a large pot of water over a high heat put on a lid and then just allow it to come to a boil in the meantime we're going to prepare the rest of the ingredients here I have one bulb of garlic I'm gonna lay it on its side and then push down to crush it this will just remove the cloves a lot easier and for this recipe we're going to need four large cloves before we peel them I do recommend removing the Woody tips this bit can be quite hard in the actual pasta that we're going to cook you don't want to eat these and in another easy way to peel these it's just lay the side of your knife blades facing down and then just push down to crush this will allow the pills to come off a lot easier and all garlic is different some are sticky some are not and some methods work and some methods don't so just do whatever's easiest for you as for the garlic now that has been peeled I'm going to thinly slice it I feel this method works perfectly in this type of pasta but you can definitely chop it or give it a mince on a microplane it is completely up to you next is one whole lemon we're going to need the zest and the juice from this and an easy way to start is to remove one end this is going to allow it to sit flat on the bench of air wobbling around then we're going to slice off the zest of the whole lemon just being very gentle with this just because we're going to have to go on an angle and try your best to remove as little as the pith as possible but it doesn't matter too much because I will show you how to remove any extra pith later on with that done we can then lay the lemon on its side again and then slice this in half we are only going to need the juice from half of this and then like I said before if you do have a little bit of pith on there just lay it flat and then just very gently Slice It Off with the cleaned pills these can be thinly sliced into the julienne cup also known as the Matchstick cut or thinly sliced and you don't have to do this either you can use a microplane to just remove the zest that way but this way I find is a lot better and I'm actually going to use some of this as a garnish later on as for the leftover lemon we are only going to need the juice from half of this you can save the other half for a dish or a drink and we can use a citrus juicer or squeeze this by hand just make sure that there's no seeds last but not least it's a completely optional ingredient which is 10 grams of curly or flat leaf parsley the choice is yours if you wanted to use it and we can just give this a rough chop just make sure there's no large leaves or stems and this is going to be used in the pasta to finish off to add freshness as well as a garnish at the very end but like I said it is completely optional all right going back to our water that's now a rolling boil remove the lid and generously season with salt I actually use rock salt for this and I'm going to add in 400 grams of spaghetti but you can use any pasture of your choice I find Spaghetti is the best option for this and then just cook this for one minute less than the packet instructions just until it's al dente next place a large pan over a medium-high heat add in one tablespoon of olive oil as well as one and a half tablespoons of unsalted butter allow that to melt then add in the garlic along with a pinch of sea salt Flakes and then mix this around and just gently fry this off for about one minute don't let the garlic Brown too much though because it will become really bitter and honestly I made this recipe before it was one of the recipes that I had to cancel I put the garlic on a little bit too long and it just completely ruined the dish so please don't do that next to go in is the thinly sliced lemon zest I have taken out a few strands to be used as a garnish and we're also going to add in all of that lemon juice and then we're just going to continue cooking this for about another one minute mixing it around occasionally just to get that lemon juice to slightly reduce which will enhance the flavor and obviously get that garlic infusion into it add in one cup of thickened cream or any cream of a fat percentage of about 36 then we're going to season some taste with crack but ever let's then give this a really good mix through so those flavors can become friends obviously that garlic can then Infuse into the cream as well as that lemon then we're going to bring this to a light boil reduce the heat to low and then just allow us to simmer and slightly reduce which will allow it to thicken just for the remaining time that the pasta is cooking or until it's al dente with the pasta al dente this can be transferred straight from the pot out of the water into the sauce the starch within the pasta water will actually help the sauce stick to the pasta so it doesn't matter if you bring along a little bit with it and you can also drain this through a sieve it is completely up to you with the pasta now in add in the curly parsley or flat leaf parsley if you're using it and you can save a little bit as a garnish for later on and then just fold everything together and cook this for one final minute which will help the pasta finish off cooking and allow that sauce to thicken up and coat that pasta really well then remember from the stovetop server up however you like in bowls plates or if you can't wait just eat it straight out of the pan is completely up to you just make sure you stack it nice and high and this recipe serves about two to three people like I said I left aside a few of those strands of that lemon zest to use as a garnish and I'm also going to garnish it with any leftover flat leaf parsley or curly parsley and make sure you grate over some fresh parmesan cheese on this it tastes absolutely incredible and goes really well with a pasta like this it also helps balance out the acidity from the lemon be sure to hit it up with some cracked black pepper you but with all of that done we are then left with this beautiful creamy garlic lemon pasta that is the absolute perfect treat for any time of the year all that's left to do is obviously make this all worthwhile and that is we can then dig in the flavor in that is absolutely beautiful it's fresh it's cheap it's easy and absolutely delicious this is a video that I did mess up a couple of weeks back I made it with too much lemon it was over the top but this right here is the perfect balance and I can't wait for you to try it thanks for watching and I'll see you in the next one foreign

Channel: Chef Jack Ovens

Views: 1,779,487

Keywords: creamy garlic, garlic pasta, lemon garlic, lemon garlic pasta, garlic lemon pasta, pasta recipes, creamy garlic sauce, creamy garlic pasta recipe, creamy garlic lemon pasta, how to make creamy garlic sauce, creamy garlic lemon sauce, lemon sauce recipe, how to make lemon sauce, how to cook pasta, quick pasta recipes, cheap pasta recipes, easy dinner recipes, cheap dinner recipes, family meals, cheap family meals, dinner for the family recipes, chef, cooking, food

Id: i84Sc5uvQa8

Length: 5min 28sec (328 seconds)

Published: Fri Nov 25 2022