My FAVORITE PASTA To Eat in the Hot Summer Heat
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- เผยแพร่เมื่อ 20 ก.ย. 2024
- The fastest, easiest, best summer pasta to eat in the summer heat is spaghetti limone. Years ago I made a video about it but I found a new method and its not the only way I make it so today I’m sharing it all with you so lets jump into it.
Frank Prisinzano
• Spaghetti Limone • The...
Recipes:
Spaghetti Alla Limone Frank Prisanzano’s Way
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Why did I watch this laying in bed before sleeping 😂😂 Now I'm starving for this!!!
Me too-my mouth is actually watering!
SAME!! I'm so hungry 😂
Same here I want to make this now but don't have any lemons and it's the 4th of July so I got to wait till tomorrow unfortunately
me , too !
Killing me weighing the pasta. I’m a full box girl. Every time!
Wow a video that's straight to the point, less than 5 mins long, and doesn't drag on for 10+ mins like other channels. This is why I love NACS
This video could have been shorter
Relax literally every channel does it these days….
And still too long and boring
Great video indeed, but what is NACS?
Not Another Cooking Show @@emiliaescobar7652
I make pasta, butter, and lemon - and add whole string/snap beans, hot pepper flakes, and shrimp. Love that lemon flavor! 😋 🍋
Oh baby.
Any teacher who recommends another teacher he respects is MY KIND OF TEACHER. I am subscribing, and thank you!
I’ll subscribe too
@@elizabethdavis2877 Good!!
@@elizabethdavis2877 😘😘
I just made this, and it was fantastic. My ONLY criticism is that the recipe should be tailored for 16oz of pasta from the jump, because if you only make 8oz, and you have to share it, you’re going to have some hard feelings about it.
This was super simple to make, it tastes so good, and it comes together quick. I could easily make this again tomorrow night, and I would dare anyone in my house to say something about it.
I just saw this 20 minutes ago and I have a bowl sitting in front of me. This is absolutely amazing!!
Really? This was one the most boring pastas ever.
@@soultaliban I agree with you, but with the extreme heat we are experiencing right now, I'd rather have this dish than a carbonara.
Well that escalated appropriately haha. It looks delicious.
That's what I did!
@@soultaliban Then season it...?
Pure comfort. Lemons rule! 🍋💛
I kick this into high gear by starting with a bunch of cracked black pepper added into browned butter and olive oil right at the beginning, even before I add the lemon. I love pepper and lemon.
I'm with you on the black pepper but browned butter? For a pasta dish? Is that a thing?
@@shahram72I'd call it a cooking affectation. It adds flavor. :)
I added cracked black pepper too!
For those of you in Texas. You can get grated parm at H‑E‑B cheese wall. They grate it everyday
I live in Texas now originally from SF Bay Area so when he said find a local deli I’m thinking 💭 well that leaves me out…but thank you! I shop at H‑E‑B so that’s a relief. Thanks again…well behaved transplant 🤍
My favorite pasta EVER, I eat this at least once a week! So glad you used Frank's method, although I personally still like to use the zest as you did in your older video. I also want to say that I have made it with lime (since in Mexico we don't easily find lemons) and it is also great, more acidic but still delicious.
Oh zest for sure!!
Woah... NOT just another cooking show is well-named! You're not just listing and mixing ingredients, you're teaching us about the ingredients, how they react, techniques... Instant subscribe! Hats off!
OMG This is so authentic exactly how italians do it WITHOUT CREAM!
I added some shrimp to mine 👍 normally I don't deviate but it seemed like it made sense and it was great.
Please share how you did this!!
Step 1- grab shrimp
Step 2- add shrimp
@@andrecascais oh shit you forgot step 3 🖕
@@intuitiveturtle 3rd stage, by the save point before the boss. Make sure to save beforehand in case you overcook the pasta
Looks fantastic! I love the mounding of the cheese on top. A tip for weighing out spaghetti, linguine, or any other long pasta…use a pint glass and tare the scale with the glass on top before you drop the pasta in. The shape of the glass is perfect to hold the pasta until it’s ready to go into the water.
I love the simplicity of this recipe!!!
I really recommend frying some garlic paste (or fresh garlic) in the butter with lemon and lemon zest. And then add ground pepper when mixing in the pasta. No cheese and it's so good.
Been watching from your humble beginnings. Glad to see you are thriving.
I made fettuccine al burro last night with DeCecco for the first time (I always use a cheaper pasta) and it was the FIRST TIME a pasta actually absorbed salt from the boil water, so I'm never going back to the cheap stuff!! Thanks for the tips, I always love your channel!
If it works for you it's great, but pasta quality shouldn't have anything to do with absorbing salt from the water through rehydration. Even the cheapest, scruffiest pasta I've bought dried has been able to absorb salt. If anything, and this is even contested (see Ethan Chlebowski's video on pasta), quality pasta makes the sauce adhere better, but shouldn't do anything for salt uptake.
@@AtomikGround that's really interesting, I might have to experiment a little, my pasta has never had that much salt uptake
I'm very partial to Mancini
the great thing is, in the grand scheme of things, DeCecco is actually pretty cheap itself! my favorite brand as well
I am Italian and let me say that De Cecco is a medium average pasta for us.
High quality pasta is made of 100% Italian flour and especially when you want to get a cream-like result (ie. Carbonara) the one to go is bronze drawn pasta!
VERY good brands (if you have the chance to find them) are Rummo and La Molisana.
Once you will start using these you will never go back and you might also notice that they are much easier to digest!
I tweaked this and made it even better. I take out the pasta when it's still a bit crunchy. I take about two cups of really starchy pasta water and put it in a frying pan, add the underdone pasta and cont. to cook the pasta on high heat, thus reducing the pasta water. Then I put the heat on low, melt in the butter and add the juice of one and one-half lemons - so the lemon juice is nearly raw - only warmed up with the melted butter. I stir it up with the lemon halves, as suggested, but I also add a few whole basil leaves in the stirring process. Then I serve with the mound of cheese as demonstrated. It's so good!!!
If you want to bring it even further, fry a few leaves of sage in the butter beforehand!
Man, you're my favorite cooking content creator!! Everything you cook looks amazingly delicious 😋
Looks can be deceiving ...
Perfect!
I have been making pasta with lemon... for ages, but I have changed the last part... dropped the parmesan, and had a 125 gr ovenbaked salmon-filét instead. The salmon was packed in foil, salted with maldon salt and freshly grinded pepper, and, the best part, yep, 2 thick slices of lemon and a slice of butter. When done, the salmon with the lemon and butter are poured over the pasta. Soooooooo good! Easy to make. Though sometimes, I just want pasta with lemon and parmesan...
Ground
You gotta make a video of this... Reading doesn't do it justice and I'm confused
@@Mysteryboy0007 Hi! The salmon part? I use a skinless salmon filet, S&P, lemon and butter, packed in foil, baked in oven. The pasta I prefer is fettucine, storebought Italian pasta, but ANY pasta can be used, one of my friends use penne. The sauce, it comes from the ovenbaked salmon, I just dump everything from the foil over the pasta. (The amount of butter is up to you, but I use approx 1 tablespoon.) How long the salmon is baked, not all ovens works the same, you got to try out your oven. I just got an airfryer, so I am trying it out on the salmon... wish me luck! 😊
@@tovemagnussen4423 very interesting. cant wait to try this XD
@@Mysteryboy0007 👍😊
LOVE LOVE LOVE this, Italians have it going on!!
Thank God, a great video for people like me, easy, quick, delicious 😋 😋
Oh my lord! I just made this recipe using this method. Wow this was delicious! I had a huge bowl. The Lemons cut in half and added to the sauce definitely enhanced the flavor. I added 2 lemons because I love the tartness of lemon. I added a ton of butter to make more sauce but I didn't get the amount you had in your pot. Perhaps it's because I made a ton of pasta. I still taste the lemon flavor throughout every noodle so that's a good thing. The best part is I made a big pot of this so I will have this meal again tomorrow. This is by far one of my favorite pasta dishes. It's so easy to make. It doesn't require a bunch of ingredients. 😋🤤💗
Absolutely love that you explain everything and it's just so simple and makes so much sense. Great video!!
Just made this for my wife and I for the first time and it was unbelievable. Never had spaghetti limon before and it is now in both of our top 5 favorite pasta dishes 👌🤌
I’m making this tonight for my husband and I. Much love from Alaska❤❤❤
Made it for dinner tonight! I had all the ingredients and the fam was eating as soon as the pasta was done. Our new favorite recipe!
I’m a newbie chef? I cooked this for my Italian mother in law and she loved it!! So easy and delicious. Thanks for all the small tips that make a big difference.
well well well don't mind me eating a whole pound of pasta in my bathing suit
😂😂😂
Enjoy..do not go back in water ..right away..remember that is what ..mom.. Said back in the day..guess she thougt we would sink❤❤😅
Refreshing alfredo in the summer heat...it's a pastability!
Great recipe, but the sauce looked a tiny bit too liquid to me. I know he did say that he didn't want to add too much butter, but one alternative could be to create the emulsion while mixing using some of that grated cheese (similar to what you do with a cacio and pepe) and a little olive oil and ultimately reduce the amount of parmesan you would put a the end to keep it kinda "healthy". Also, some variants include herbs like parsley/basil and pepper if you are adventurous 🌿
Pasta Limone or Cacio e pepi are my summer pasta go-to's quick, easy and light.
I made this last night it and it was so delicious! So quick! So easy! Adding to my 'keeper' repertoire of recipe! Thank you!!
I've done this recipe a lot of times. I'm a really bad cook, but I've been getting a little better at it each time I make it, and I love it!
Just made this after the vid coming up in my feed last night. I had some hand made, bronze die square squid ink black spaghetti waitng for something nice to use it for and this was the winner!
Was amazing and took zero time to make except for the pasta cook time! Fantastico!
90 degrees here today, made this for dinner , yummy!
Very very good content. No fluff, no ego, no BS. Thanks for taking the time to create this video.
This looks simple, but amazing. Thank you!
Just got back from Door dashing and was in mood for quick meal, I only had Jar cheese 4c brand, but had some fresh lemons. so I decided to try a small sample size to see how it comes out OMG this is freaking amazing and so easy!! Thank you for recipe!!!
That looks yummy… I’d add some capers to it too
I literally just finished eating this dish. It was super delicious!
My favorite summer pasta, I serve mine with crushed croutons for texture and grilled chicken with homemade pesto 😘
I've never tried this before but it is so easy to make and it was absolutely delicious . I used fresh French bread to soak up any sauce that was left in the bottom 😋
Made it tonight. A real elegant dish for the summer. High on flavor. Another home run. Thanks
Saw the vid yesterday and had to eat it today.
Grating the cheese was the hardest work of the meal and man it was delicious!
Thanks once again for great ideas and meals!
As always your recipes don't disappoint! The family enjoyed this dish just as much! 🍋😍 Thank you!
This is one of my very favorite summer time pasta dishes. Thank you for sharing.
This dish is amazing! Thankyou! - This feels light and luxurious. the only additions were parsley and a touch of black pepper.
I made this last night. Followed your recipe, but I doubled the recipe, because I was also serving my son and his friend. I also browned some chicken tenders, set that aside, and finished preparing the meal. I added the chicken to the pasta, covered it, and let it sit a bit, covered, to finish cooking the chicken. It was SUNNY, with flavor. My son saw all the lemon zest, and was worried that it might be too strong. It was fantastic. I chilled the butter, and I did measure my water, 2 quarts of water for 16 oz of pasta. For some reason, it took my water a very long time to boil, and it was on HIGH. However, the butter browned nicely, because I was waiting so long for the pasta to cook. I loved this sauce, and I'm going to modify it a bit to use with broccoli.
However, the bright notes of the lemon zest don't hit the next day. This is a meal best served fresh from the pan. Thank you!
Hey Chef, I’ve been incorporating summer squash and zucchini in my pasta dishes lately everybody’s been loving it. I tend to sauté the veggies separately in combine into one before serving..
Oh boy. You one of the greatest ❤ What a nice and simple Pasta ❤
Looks delicious!!!
I just made this watching your video and am eating it now. It is absolutely gorgeous! Thank you.
I love this dish so much, I make it all the time! So quick and easy to make and delicious. Also good with mint in place of basil.
looks gorgeous - I will try it today - thank you.
Oh my gosh! Short and sweet tutorial. I love it
Looks delicious! Easy to make too. I can't wait to try it. Thanks.
You are my go to for many dishes, especially Italian but loved watching Frank talk us through his Limonense. Cheers keep the videos coming
How easy !! Doesn’t get any better than that👍
WOW! My son is a huge fan of parmesan cheese so I'm pretty sure this recipe will make him flip out n happiness, especially because it's super quick and easy to prepare.
omg every bite delectable!
Amazing pasta, just made it ! Thank you so much for your recipes !!
So, Tyler Florence has been my non-sense amazing chef. But watching you has made me realize that you are an exponential evolution from that. I really appreciate your recipes even though I found you a few years late they’re still incredible and I respect and admire your work. Thank you for posting.
It’s a hot day in DC. This is dinner tonight. Thanks!
So easy and delicious! Thank you!
I love this recipe. It’s so easy and it tastes delicious. I made this for 3 people and I added the zest of one organic lemon to the pasta water/lemon juice sauce. The zest added a burst of lemon flavor.
I use the lemon zest as well and add some mint leaves.
Eating this now. It’s SO good!
Yum. Love it.
I love this dish and have seen a lot of variations. I am mixing and using all skill to get to my perfect method. I've seen chefs use parsely and basil as well. But to make it really fresh use mint. It balances fantastic and makes the dish even nicer for hot summers.
Brother I just made this I added parsley salt pepper a little oregano and it was fantastic, I put it in the fridge to eat cold and it tasted better lol, thank you for taking the time out and for the quick recipe.
Ty so much for these pasta recipes. I grew up with overcooked linguine Alfredo and spaghetti so much that I would gag after a couple of bites. These recipes make me feel I can enjoy pasta again. I bow to you, sir. Ty
Wow! Made this tonight and it was a huge hit! We grilled chicken and added it. Wonderful, will make again!
Sounds cooling and refreshing, may try it! Several decades ago my sister-in-law who came from a very German-American family served cold blueberries with pasta, elbow macaroni, which was also very cool and refreshing. Figured it must be a German recipe, but forgot to ask her about that. lol Thanks for the recipe~
Lemon just is amazing on pasta 💕
Thanks for sharing this recipe.. I love it.
I did everything according to the video but added the zest of the lemon and the final result was amazing👌
The whole half lemon on side . Stunning.
I make this dish often, but use a bit of minced garlic in the sauce. So easy and so yummy!
I would need a glass of wine to go with that delicious meal. I will send this video to my daughter.
Just made this for dinner tonight, actually 10/10 for depth of flavour and ease. Thank you!
Just made it for my family. Something different to excite the tastebuds. Thanks.
Literally, within 15 minutes of watching, we are eating this. Best pasta dish I have ever served up. Thank you.
Your lemon pasta was already my girl's favorite dish, gonna try this new one out
Fun facts. Most italians don't know about Alfredo sauce. That sauce is called "burro e parmigiano" (parmisan and butter) and usually is the pasta you eat when you are not feeling fine ( little stomachache or flu). 😂😂😂😂😂😂
I just made this with egg fettuccini (I can’t have gluten) and it’s amazing!!! Oh my goodness, it’s so delicious! Thank you!!!!
I made this dish for me and my mom for lunch. We both loved it! 😁👍
I’m adding this to this week’s menu plan! Looks incredible and so fast!
Incredibly amazing, simple, delicious recipe! Thanks man, I'm going to make some this weekend for sure.
This is so simple, but really beautiful! Well done!
I haven't had the pleasure of trying this new method, but I must say it's hard to beat your original video / recipe
Stephen Cusato is a very relatable and admirable artist out here in the wide world. Earnest, a thorough and patient advisor, an inquisitive and playful student, an open minded tastemaker - calculated *and comfy; and yet, carefree. Excellent content, excellent narrative, excellent production. His is the kitchen where you can both relax and pay attention. Good stuff. 🤙🏽
I especially related to "If on a date, this serves two. If by myself, this serves one."
The timer for cooking pasta . Amazing
Honestly as delicious as this looks I don't see any need from deviating from your original recipe which I just made right now and it was A++
Love your recipes
Thanks for this! Just made it and it was delicious! My husband loved it. However I added sauteed portabella mushrooms in butter. Then added some of the broth to the mushrooms pan and added spinach and cooked. I drained the juice in the mushroom pan into the lemon broth. Keeping the mushrooms and spinach in the pan seperate. I then took the pasta and swirled it in the lemon broth, then stained it a bit and added it to the mushrooms and spinach then added the parmesan. Soooooo delicious! The lemon complimented the sauteed mushrooms and spinach perfectly! Thanks for the recipe I never thought of lemon broth wash. Oh I also used fresh fettuccine. An awesome summer dish. That lemon light taste but still very filling. The mushrooms added a touch of savory and the spinach a bit of bitter that went so great with the lemon! Thanks! 🍝🙏💕
*HOLY SPAGOLLI!!! i love that you give no entires & show your equipment in the shots. i am so uptight about that & u just inspired me!!! can't wait to make this dish. i'll be sure to tag you when i post it on my channel...thx a bunch!!! 🍋🙏🍝*
Omg. Just made this dish and it’s perfect. My wife and dogs all love it.
Only challenge was using the the Diamond side of the grater. My Parmesan got gunked in that side a bit
We had a bowl left over which my wife and dogs ate the next day. Loved it.
My dogs love slurping the spaghetti noodles
I visited Rome last year and I have been trying to recreate the texture and sauce of this delicious pasta I had there. I think this method is the trick to it! excited to try.