Easy 4 Ingredient Weeknight Pasta

[Music] pasta alimony this recipe is so easy and it's so good sometimes you'll see ones that use no butter it'll just be olive oil pasta water and the lemon juice and parmesan cheese i'm going to use a little bit of butter i think it makes it better some recipes i've seen with cream i don't think you need cream for this this recipe you can do under 30 minutes for your family easily i recommend you get your water boiling already because it doesn't take long at all to prepare this i'm gonna use a half pound of pasta so we're gonna need one juice of one lemon roughly it's a lemon about this size and i'm gonna take the zest from one lemon here and i'm gonna take a little bit of i have two zesting tools so like i have kind of a finer zester here and this looks nice uh for garnish but if you don't have that that's fine you don't have to use it so take a little zest [Music] so [Music] if you want to not use any olive oil in this you're going to need a little bit more butter i'm gonna use two tablespoons of olive oil and three tablespoons of butter [Music] and that's three tablespoons right there the final ingredient that we're gonna prep for this is parmigiano reggiano cheese i have two box right here i always have a bunch of blocks going on what this little one was from whole foods and whole foods charge is like 18 25 a pound between 18 and 25 and that's it's crazy because if you have a costco near you and if you don't have costco if you're bj's or sam's club this is 24 months parmigiano reggiano cheese and it's the real deal it's got the stamp everything and what it costs it costs 11.79 a pound so i've read that costco loses money on this i've read that they lose money on a lot of products they sell apparently they're chickens in the back of the store they lose 30 or 40 million dollars a year or some crazy amount on them and they put them in the back of the store so people walk and they buy the more expensive stuff i don't know i've read a couple places that they lose money on this this is 24 month old parmigiano-reggiano cheese so i really recommend you buy it there and while you're there get the pecorino romano too because that'll be great for cachio pepe and amiciana alegresia so many dishes and i typically am using pecorino even more than this but for this outlet monet and for fettuccine alfredo and for just for eating parmigiano-reggiano cheese is just you can't beat it we need 3.5 ounces 4 ounces roughly 100 grams you can take a digital scale and you can weigh it out and do all that listen i've been using this digital scale a lot lately the reason i've been using it so much is because i'm making pizza and i've been weighing out a ton of dough balls if you want to get exact for this you can but for this stuff you don't need to be exact you don't give enough cheese at the end you can add some more and you're going to add more cheese on the side but for a half a pound of pasta if you want to be exact use about 100 grams of parmigiano-reggiano cheese [Music] once it comes to a boil we're gonna get a little bit of salt in there i always recommend two tablespoons two to three tablespoons of kosher salt per gallon of water it's just a good general rule to follow a lot of sites will say you can't over salt your pasta water i assure you you 100 can oversalt your pasta water trust me i've done it [Music] right away when you drop your pasta in just start mixing it i always find about 30 seconds of mixing to a minute right in the beginning you'll be okay you don't need any oil in your water the only time i recommend even putting a drop of oil is when you're doing maybe stuffed shells when you're boiling large shells or lasagna noodles because they tend to stick even more but you don't really need it because if you put oil on it your sauce is whatever sauce you make is not going to want to grab the pasta and you don't want it to slide off it says cooking time 12 minutes you know what don't listen to it you still gotta test it so when it starts getting towards that nine minute mark start testing it so while that pasta's going it's got like five more minutes get a pan really low heat you just want it really low and put in about two tablespoons of your olive oil and three tablespoons of butter just let that heat up then we'll add our lemon zest in our pasta we want to time everything get that pasta in right at the end check it as it's cooking i trust me it's important to do this [Music] so that's way too hard right now but we just want to kind of have a reference now so now we know how hard it is we can look at the clock again and say okay it's about two more minutes before we have to check it and we got our butter and our olive oil mixing around here i used extra virgin but you can use regular olive oil i'm gonna flip this you don't have to you can just use your tongs fast uh don't have a nice shirt on if you're gonna flip it especially with the butter and everything we're gonna add this lemon zest and we'll save those strands for garnishing each individual plate now i'll put a couple of the strands in to give a little bit more right when we get the pasta in that's when we're going to add our lemon juice we're going to toss it to emulsify then we'll start adding the cheese we're going to turn the heat off and then add the cheese this is the same way you do cachio pepe or anything like that you just gotta turn your heat off almost i'm gonna pull the pasta wet what that means is i'm gonna use my tongs i'm gonna pull so if you're not pulling wet and you're gonna put into a colander make sure you reserve some of that pasta water this is really important when you cook your pasta keep checking i know you're like oh i don't keep eating pasta but just do it it'll be fine all right i'm turning the heat off completely it's off the residual heat in that pan is going to cook it a little bit more but we're doing we're in here really al dente [Music] let it all coat very very wet right now with that butter and the wet pasta but it's all going to thicken up when we start adding the cheese let's add the lemon juice first let it emulsify a little bit now you have your reserved pasta water if you start getting a little dry you can just add a little bit about a tablespoon at a time [Music] okay a little bit more cheese and i think we're gonna need a little bit more of that pasta water just a bit okay you can stir like this too if you don't want to flip it just take your pan and move it around quick and your tongs okay all right that's silky smooth right there [Music] now you do have a little bit of time here you're in you're still in a hot pan and you can still add water and then flip again to break everything up taste it immediately and then add any salt you need there's no salt added right now [Music] oh that is so good it just needs a touch of salt probably about three quarter teaspoon you can loosen it up again with a little bit of pasta water that's all you have to do that's why you want to reserve your pasta water [Music] you can sub if you want that helps a little bit but liking and watching more videos that is the biggest help [Music]

Channel: Sip and Feast

Views: 136,690

Keywords: pasta al limone, lemon pasta, linguine al limone, weeknight pasta recipes, quick pasta recipes, lemon butter pasta, pasta with lemon and parmesan, not another cooking show, babish pasta al limone, sip and feast, jim delmage, james delmage, easy pasta recipes, how to make pasta al limone, spaghetti al limone

Id: MHszPmOW338

Length: 8min 44sec (524 seconds)

Published: Tue Feb 09 2021