Delicious Creamy Lemon Pasta by Shanel Wells скачать в хорошем качестве

Delicious Creamy Lemon Pasta by Shanel Wells

This week, Chanel Wells stops by the kitchen to whip up her delicious Creamy Lemon Pasta. Creamy Lemon Pasta Ingredients 2-3 Lemons (depending on size) ½ c. Juice 1 tbsp Zest (half for cooking and rest for garnish) 2 c. Heavy Cream 10 garlic cloves (thinly sliced) ⅛ tsp Nutmeg 2-3 tbsp Unsalted Butter 1 tbsp Olive Oil 2 c. Parmigiano- Reggiano (grated) 2 c. Pecorino Romano (grated) ½ tsp Black Pepper or to taste 12 oz Dry Fettuccine Pasta Basil as an optional garnish Equipment Heat resistant silicone or wooden spatula Grater Chef Knife Tongs 8qt. Pot Zester Citrus Juicer 12” Pan Colander Cooking Instructions Before preparing sauce, add water and salt to a pot over high heat for boiling pasta later. Melt butter and add olive oil in a pan over medium heat. Add garlic and sauté for 30 seconds to a minute and stir to avoid burning. Add lemon juice and half the zest and cook for 3 to 5 mins. The goal is to reduce it a little bit. Pour in heavy cream and stir gently until fully incorporated. Sprinkle in the black pepper and nutmeg. Add half of the parmigiano-reggiano and pecorino romano and stir while turning it on low to melt. Meanwhile, the pot should be boiling, ready for the pasta. Cook until 1-2 mins under al dente. For example: if the pasta packaging suggests the cook time be 9-11 minutes, boil for 7-8 minutes. Save at least ½ cup, no more than 1 cup of pasta water. Drain the rest of the water and add pasta and pasta water to sauce. Turn up the temperature back to medium. Combine everything with the remaining cheese and cook until the sauce has thickened up. Plate and garnish with basil and a little bit of lemon zest.