Molly Makes Pasta al Limone | From the Test Kitchen | Bon Appétit

when I was little me and my cousin on Thanksgiving like after we would eat we would go into the living room and put on QVC and then we'd go into our house and like find items and then one of us would be like the QVC rep and would like sell the items to the other person it was pretty awesome here's what's exciting about this one tell me what's exciting you got five ingredients or less you got 15 minutes or less three installments of Parmesan cheese and it's only available here and now one whole lemon we're gonna use every part of this lemon that we can so I have two long strips of the zest here and I'm just gonna really finely julienne leaves with a sharp knife julienne means super super super thinly sliced long thin strands so these guys will be garnishes later on and then I'm gonna zest all of the rest of this lemon straight into the pot where we'll be building our sauce okay so all of the zest of this entire lemon is going straight into this pot and then I'm gonna juice the rest of it this is one of my favorite tools in the kitchen the reamer juice collector that also Mentors so it catches the seeds collects the juice and then measures it for you I'm just gonna take two tablespoons because unfortunately it doesn't measure in tablespoons it measures and ounces and set it aside this is John we've done everything we can with it there's no more love to give and we'll add 3/4 a cup of heavy cream into this Dutch oven with the lemon zest and head over to the stove look at that my pasta water is boiling before I forget I'm gonna season my pasta water but be a real tragedy if I forgot that yeah that's a lot of salt I know okay so our cream is coming to a simmer over medium heat sorry guys a watched pot never boils don't watch it oh we have action because we weren't watching it is now beginning to simmer around the edges so I have six tablespoons of cold butter it's important for it to be cold so that it emulsify as well if it's melted the sauce may break and not emulsify so cold butter cut into tablespoons and I'm gonna whisk in one at a time so as it's simmering just whisking constantly and making sure it's fully melted and incorporated before I add another tablespoon three getting a little bit thicker now this is essentially a beurre monté is the fancy French term for an emulsified butter sauce for the reason that you want it simmering as you're adding the butter is that the agitation from the bubbles is going to help create this emulsion and here we go with the last one that's basically the sauce were basically done I was like three minutes all right so I'm gonna just keep this on very low just to keep it warm and I'm gonna drop my pasta so 12 ounces of spaghetti going into heavily salted water and we're just gonna let that cook away until it's all dente so I got for you right now hurry over hurry over because the pasta is cooked test-1 again I've said this before there's a teeny-tiny little bit of white in the middle of the strand and that is your aldente you don't want that to be too large but you want it to be there otherwise it's overcooked also we heard you can throw a nude up to the ceiling should we try it perfection okay I'm gonna bring this sauce right back up to where it was over medium heat so the pasta is just going to go straight into the pot no need to drain it in a colander this is easier just throw it on in and if some of the water piggy backs onto the spaghetti and comes in that's actually a good thing because we're gonna reserve some of that water about 3/4 of a cup and added on into here as well you can see this is pretty thin and loose and almost watery that's okay because we're gonna add a good amount of Parmesan cheese in here and that's gonna thicken the sauce so you want to allow that space so that once the cheese is added it can thicken up and become creamy so we're starting to see some bubbles and some movement in the sauce so little by little I'm gonna start adding from John cheese and tossing constantly you add the part of a little so that it fully melts in and incorporates if you dump it all at once you get a big clump of parm that won't actually disperse into the sauce okay so we're nice and creamy and cheesy and adding the reserved lemon juice tossing it and then we're gonna taste for seasoning for maybe the first time ever I'm not going to add more salt Oh Chris loves this dish love's okay you're gonna have a taste of it very shortly okay and that's literally it and then we do the old nest trick let the straggler straggle off and then into the bowl turning the bowl and let the tongs okay I'm gonna spoon over a little bit of extra cream yeah it's just you make it look like an S I don't know there's not don't overthink it it's just a pasta nest and then the reserved lemon strips the julienne for garnish and of course some black pepper and I'd like to call Chris Morocco to the table oh yeah we got a deal for you and this does I love you Kay did we it has 3/4 of a cup of cream oh my god I need this so badly mousse all right I'm definitely this is it cool yes my things do roll on out delish this pasta is super unique because instead of just being heavy and laden with cheese and fat there is the additional element of lemon juice and lemon zest which brightens the entire thing up and so I would argue that it's more delicious than cacio e pepe have to try it before you knock it so don't comment until you try it please thank you anything else a little extra cheese isn't gonna do any parm that was not late oh okay yeah I didn't really come they feel natural did it

Channel: Bon Appétit

Views: 2,645,406

Keywords: pasta, pasta recipe, test kitchen, molly bon appetit, from the test kitchen, molly makes, molly baz, pasta al limone, pasta al limone recipe, make pasta al limone, making pasta al limone, how to make pasta al limone, best pasta recipe, make pasta, making pasta, molly makes pasta, molly makes pasta al limone, easy pasta recipe, molly test kitchen, pasta al limone bon appetit, limone, baz, food, bon appetit

Id: LtO_uWwTFog

Length: 7min 54sec (474 seconds)

Published: Thu Oct 25 2018