@@stevenrenfro5064 for one, he made the lemon bit way more difficult than it needed to be. Just cut the lemon into thirds or quarters and hand squeeze the juice into the pan, it produces more juice and less pulp, and it requires one less piece of equipment. Then use a ZESTER to ZEST the peel into the pan to avoid massive chunks of peel like what he made. This also provides the flavor and vitamins from the peel without the hassle and time commitment of dicing the peel. Idk why he made that bit way more difficult than it need to be. Second, a teaspoon of salt is not nearly enough. Nick DiGiovanni, an Italian and one of the best chefs in the world right now, says to make your pasta water taste like the ocean. For the amount of water he was using, more like a quarter cup of salt is sufficient. Third, I've never seen anyone slice a garlic clove like that, and probably for good reason. Like the lemon peel, no one wants to bite into a sizeable chunk of garlic in their food. Instead, crush the garlic bulb with a the side of a knife (or with your fist if you're an absolute beast). When you open the bulb , there will be a few cloves of garlic inside. NOW INSTEAD OF SLICING THEM, crush the clove with your knife a little bit, then add it to the butter (which was a lot more than a tablespoon btw, so don't trust the measurements on this video either). This should also be when you add the lemon zest. When you add your heavy cream, leave the garlic cloves in to allow the flavor to continue to infuse, and take them out right before adding the actual pasta. Fourth, someone already pointed this out, but 15 minutes is over twice as long as your need for spaghetti. Everyone's stoves/burners are different, but 6-8 minutes should do the trick. Fifth and finally, this is just personal preference, but add some grilled chicken, rendered pancetta, or both, as well as the fat from the pancetta if you use it, into the sauce. This will elevate the flavor profile of the dish and add protein. For anyone who took the time to read all this, use this video as an example of how NOT to make pasta 😭💀
I've also been advised to use only the rind of lemon peels and not the pith because it's much more bitter, but I've never tried this. I'll have to experiment to see if it tastes good. Not Italian, but maybe tasty
It’s actually a better method to head the water quicker, and the starch becomes a lot more condensed in the cooking water which lets you use less starchy cooking water but still have sauce bind to the noodles better. Source: chef for 10 years.
@@darklsn Well, I know using a smaller volume of water can aid in making a sauce. But, having 3/4 of the pasta out of the water means uneven cooking. Same volume of water in a wider pan would be much better.
Dawg an Italian did not teach you this I guarantee it😭
This is a crappy Ai version of a traditional dish called lemon pasta (Pasta al Limone) 😂
@@stevenrenfro5064 for one, he made the lemon bit way more difficult than it needed to be. Just cut the lemon into thirds or quarters and hand squeeze the juice into the pan, it produces more juice and less pulp, and it requires one less piece of equipment. Then use a ZESTER to ZEST the peel into the pan to avoid massive chunks of peel like what he made. This also provides the flavor and vitamins from the peel without the hassle and time commitment of dicing the peel. Idk why he made that bit way more difficult than it need to be.
Second, a teaspoon of salt is not nearly enough. Nick DiGiovanni, an Italian and one of the best chefs in the world right now, says to make your pasta water taste like the ocean. For the amount of water he was using, more like a quarter cup of salt is sufficient.
Third, I've never seen anyone slice a garlic clove like that, and probably for good reason. Like the lemon peel, no one wants to bite into a sizeable chunk of garlic in their food. Instead, crush the garlic bulb with a the side of a knife (or with your fist if you're an absolute beast). When you open the bulb , there will be a few cloves of garlic inside. NOW INSTEAD OF SLICING THEM, crush the clove with your knife a little bit, then add it to the butter (which was a lot more than a tablespoon btw, so don't trust the measurements on this video either). This should also be when you add the lemon zest. When you add your heavy cream, leave the garlic cloves in to allow the flavor to continue to infuse, and take them out right before adding the actual pasta.
Fourth, someone already pointed this out, but 15 minutes is over twice as long as your need for spaghetti. Everyone's stoves/burners are different, but 6-8 minutes should do the trick.
Fifth and finally, this is just personal preference, but add some grilled chicken, rendered pancetta, or both, as well as the fat from the pancetta if you use it, into the sauce. This will elevate the flavor profile of the dish and add protein.
For anyone who took the time to read all this, use this video as an example of how NOT to make pasta
😭💀
@@matthiastilson this is all true. I am a cook so I absolutely read all of that 😂
I've also been advised to use only the rind of lemon peels and not the pith because it's much more bitter, but I've never tried this. I'll have to experiment to see if it tastes good. Not Italian, but maybe tasty
Who on Earth makes pasta in a pan half the size needed for it?
It’s actually a better method to head the water quicker, and the starch becomes a lot more condensed in the cooking water which lets you use less starchy cooking water but still have sauce bind to the noodles better.
Source: chef for 10 years.
@@darklsn Well, I know using a smaller volume of water can aid in making a sauce. But, having 3/4 of the pasta out of the water means uneven cooking. Same volume of water in a wider pan would be much better.
15 minutes??? That pasta is gonna MUSH
Supposedly Italians don’t use heavy cream in pasta. That’s an American thing.