Italian Food Boss dipende dalla zona probabilmente, ma non sono rari, soprattutto se si va nei ristoranti... diciamo che difficilmente lo si prepara in casa
Everything about this video is absolutely beautiful. Im currently 10 weeks pregnant and I can’t stomach anything but I made this today and it was absolutely gorgeous. Thank you for the pasta suggestion, on behalf of the bump and I!
I made this last night and it was excellent! I’ve been making his super simple recipe for a fettuccine alfredo for a while now, but I never thought of adding lemon to it - and I _LOVE_ lemon juice! I took another commenter’s suggestion and also added some sage to it, which was also a marvelous addition. I love this channel. :) My only wish is that he would do more vegetarian or vegan dishes.
I've recently come across your channel and I just wanted to say that I just absolutely love your videos. For me, this is probably one of the best cooking channels on youtube right now. Everything about your videos is just spot on - the food, the simplicity, the way you talk about the food and explain how to cook it and prepare it etc, the music, and basically the whole production as a whole. So thank you very much!
Wow this is almost EXACTLY the way I make it. A ton of recipes use cream for this and I prefer only butter. The only difference between our recipes is that I add some sage to the butter sauce.
@@davidmilner1262 very well, I have to look at my recipe but I believe I added 1tsp. This was before I added the zest, although I'm not certain if adding it after would make a difference. I also forgot I don't use the lemon juice, just the zest. It's a lot less strong, but I like it that way. My recipe: 8oz Linguine/Fettuccine/Tagliatelle Zest of 1 lemon 4tbsp unsalted butter 1tsp rubbed sage Fresh cracked black pepper to taste Salt to taste 1/4cup parmigiano reggiano plus more for topping
Hi. I made this like 2 years ago for the first time. I loved it. I keep coming back to watch the recipe when I want to make it. It's so simple, easy and versatile. Sometimes, I add herbs too. It's a perfect base to create a lot of variations. 💜
I made this recipe twice so far, and it was supremely delicious. The second time I added fresh cilantro, and the consensus was that it took it to another level. Love your style and your choice of music to underpin the video. Thank you
So, yeah. This one hit a soft spot. Last time I was in Rome, I ordered this at Al Pompiere for a friend who’d never had it. This was before, well, everything. Now, watching this video, it hit me how much I love al Limone and (duh) why don’t I just make it. Funny things are the power of memory, good cooking, and spot-on cooking videos. Thank you so much!
I am binging these cooking videos, bc they’re better than Netflix cooking content. You have chops, man, and you give us cooks out here a deeper understanding of what makes Italian cooking great.
I know you cook for yourself a lot and that’s part of why you have this channel, but man whoever is blessed enough in your life to have you cook for them or eat your food is so lucky!!! Your cookout is the cookout I wanna be at lol
I went to the store today and bought 5- 6 packages and the ingredients to make pasta al limone, a la carbonara, fettuccine alfredo, cacio e pepe, aglio e olio and several more. Thank you for sharing. You ROCK!!
I made this last night and it was excellent! I’ve been making your recipe for a fettuccine alfredo for a while now, but I never thought of adding lemon to it - and I _LOVE_ lemon juice! I took another commenter’s suggestion and also added some sage to it, which was also a marvelous addition. Thanks for the video!
Two months later, I am trying this with a new kind of pasta that I’ve never had before, which I got from my local food pantry: Bucatini! It looks like it’s going to be even better for this dish, because the difference between this type of pasta and spaghetti is that it is a tiny bit thicker, but has a hole in the middle throughout the entire strand, so that it holds more sauce. I’m so excited to try this again… I don’t recall using lemon zest last time I made this dish because I didn’t have an organic lemon on me at the time so I just used lemon juice, but this time I am definitely using lemon zest. :)
I’ only stick to your recipes because you have best recipes, I have tons of books from you name it, but yours are the best and your explanations, that’s what a call excellence, thank you
Glad to see a lemon pasta dish, they are underrated. I randomly bought some homemade lemon pepper spaghetti noodles at a farmers market and made your cacio el pepe with them for my girlfriend one night and it was nuts how good it was...and I was questioning what the hell to do with lemon pepper noodles.
Awesome work Stephen! Also my "secret" tip would be to add some fresh ground black pepper. It works soo good with the lemony cream :) some julienned lemon zest is a great garnish too
for suure i was thinking that too - but otherwise this recipe does probably work perfectly as a very light breakfast or light lunch/brunch pasta, i think. rlly simple beautiful flavours
Thanks for mentioning about the fresh parm! I've been making this dish for a couple of years and my parm always clumps up in the sauce. Decided to watch your video about it and learned how I shouldn't be using pre-grated store bought for this dish. Thanks, this time it turned out super creamy! I'm hooked. You need to make a cookbook :)
Me and my son have been perfecting our Pasta techniques for weeks based off all of your advice. We had to go and destroy a few Cacio e pepe's before we got it half decent. I play in the kitchen about 3 hours a day, just because I love it so much, but I learnt that I knew nothing when it came to pastas. Your videos are extremely enlightening and educational.
Could you do pasta or some other dishes with shrimp? Tips on cleaning them, preventing them from becoming dry etc.? 🍤 Thanks for the great content, greetings from Luxembourg!🇱🇺
Yesterday I was following a recipe (not on this channel) that had me boil shrimp for five minutes. Already overcooked, and these shrimp weren't that small. I think overcooking is the worst thing you can do to shrimp.
Take the shrimp and remove the heads. Clean the tails, put them in a small bowl, add extra virgin olive oil, salt, pepper, basil and let them marinate 15 minutes. Put the heads in a pan, with oil, garlic and toast them. Add brandy after 5 minutes and flame it . Removes the head and the garlic. Add some sliced cherry tomatos. Cook the pasta very al dente and toss it in the pan with the heads' sauce . Finish to cook the pasta in the pan and add some water you used for the first cooking if needed . Add the tails 30 seconds before pasta is cooked. Mix everything well, turn off the heater. Add some basil, some drops of extra virgin olive oil. Here you are
I want to say thankyou that i’m able to cook all 4 classic pasta because of your videos. You teach a lot and i learn a lot. It needs process, but after many times i finally nailed it. Thankyou so much
I went to Italy for a whole month once and I went to a restaurant every chance I could. For as many dishes there were that involved pasta, there were twice as many that didn’t. Would you ever consider doing a traditional Italian dish that deviates from the noodles? (As much as we all loveeee them of course)
This was so simple and soooooo delicious I added a bit of cursed peppers to mine, but not needed. Husband said it was his new favorite! Thanks for the easy and clean recipe!
Hi Steve my friend I've been out for 2 months hubby still on 14th bladder and kidney cancers I've missed alot of your vids but catching up now.This dish looks amazingly tasty and always love when you use your cast irons tks for the schooling on the baged cheese brother 👍
You are very good at preparing traditional Italian recipes. We like experimenting in Italy, however, if you make a traditional dish, it must follow the book, and you do, too. You also explain why things are done the way they are! Bravissimo.
More power to u buddy for showing those that have never experienced Italian food I’m form an Italian background and have picked up a few great recipes from you Good delivery. Low key. No hype. Simply explained Good formula mate. From Australia
I tried making this dish one time a few years ago and I liked it but didn't love it. I don't know if my cooking skills improved, if I messed up last time, or if I used the wrong ingredients, but I tried making it again and now I am ADDICTED! It's beyond delicious. It might be my favourite pasta ever.
You're the king of emulsification :) I've never payed any attention to emulsificating sauces until I subscribed to your channel, I learned a lot! Thanks!
I cannot express to you how MUCH better you have made my cooking. Thank you. My wife thinks I am an amazing cook, for which I will take full credit. *wink* Rock on.
I always use your pasta recipe videos as my guides whenever I make pasta at home, they always taste incredible. Thank you so much for your content and keep up the great work! 😊
Just found your channel recently, but it's my favorite cooking channel after watching just a few videos. Thank you for the INCREDIBLE content. I love the traditional Italian pastas. I am going to try one of them out tonight (not sure which one yet). BTW I dig plating on the cutting board. Seems like you've gotten trolled for it in the past, but I think it has character (kind of a cool rustic vibe) and is something unique that I've personally never seen anywhere else.
I am a weirdo who puts pure lemon juice on snow cones. Well, I used to LOVE salt, but cutting for blood pressure, I have been incorporating more lemon to my pasta dishes. I love it so much!
Would love to see your take on some Indian food like chicken tikka/tandoori or something vegetarian like paneer or Channa (chick peas) !! Great channel keep up the good work !!
@@Gacug1 It’s even their national dish lol. But of course it’s based off of murgh makhani (butter chicken) which is an actual Indian dish. Really the only difference is in a makhani you want the sauce to be as smooth as possible and tikka masala uses sliced onions and peppers in the sauce.
Done this ....turn up good ... I also done it a few more times changing a few things to suit my craziness...lemon in pasta is a fantastic idea ... thx ..love your show ..
Thank you for all these videos. Growing up Italian-American, I only knew the recipes my family still had (good, but few). Using your videos I feel like I'm connecting with my heritage in a way that's authentic to me and to the heritage itself.
Made this and my family loved it. So simple and so fast, but next time I will add shrimp because it felt like something was missing for us like protein. Thanks for the recipe! So delicious and ridiculously fast to make.
wow, this recipe is so simple and delicious. i made garlic chicken and tossed everything together in the step wher eyou toss the pasta in the butter. and continued as per the rest of the recipe.......amazingly delicious! eating a huge portion. saved one to freeze for next week and one for tomorrow.
I love your channel! I cooked this tonight and it was awesome! Thank you! The whole pasta water is still a learning curve for me but tonight it worked great! Ohh my knife skills still not so good. Will continue to watch your videos!
I have binged so many of your videos while being stuck at home and self isolating. I am lemon and lime obsessed so this had to be the first one I tried cooking myself and it is amazing! Can’t believe I made something so tasty 😂 tomorrow I am making your carbonara! Thank you for your 100/10 videos. Love from Australia 🇦🇺
Loretta Young fed this to Clark Gable up in Alaska when they were shooting a movie together. Read this in her bio. I searched for recipes on the internet and found lots, but you are my fave!
Hi man, I love your videos! I am in the beginning in my thirties and enjoy making food. All your video are an inspiration; I adore the way you present the way to prepare the meal in an understandable and clear way. I often cook for my wife and her sister, and they love pasta al limone! I wish you all the best, greeting from Denmark.
Hi, you've been accurate and precise, like always, but to "spice" this a little I suggest to use tagliolini all'uovo instead of spaghetti. It's a bit more difficult to make, because tagliolini are very thin and cooking time is three mins max, so you must be very careful with the timing... But you're the best ;-) so happy cooking!
On a lemon kick these days. This dish was amazing and hit all the right spots. Adding this one to my list of favorites. Thank you so much for everything you do, Steve!
you should flip your zester over, slide it overtop the lemon, like a bow over a violin...that way you see where you are and the edges of the zester hold the zest until you drop it in the bowl and the pith is completely avoided. Yum looks delicious!!! Lemon is under rated.
My first time trying this recipe and my first time watching this channel. It turned out great! I will add this to my meal plans in the future. Few ingredients and an easy making dish.
I AM ITALIAN AND I LIVE IN ITALY .... YOU COOK BETTER THAN MANY MANY MANY ITALIANS...
Zesty! you're*
Don't think I've seen "Pasta al Limone" anywhere in Italy though................
Italian Food Boss Because usually pasta in not usually used in the recipe, but rice goes with that
mDepa "Riso al limone"??? Never heard of it either...
Italian Food Boss dipende dalla zona probabilmente, ma non sono rari, soprattutto se si va nei ristoranti... diciamo che difficilmente lo si prepara in casa
Everything about this video is absolutely beautiful.
Im currently 10 weeks pregnant and I can’t stomach anything but I made this today and it was absolutely gorgeous.
Thank you for the pasta suggestion, on behalf of the bump and I!
Bless you
Don’t have more than 2.
Coathanger 😂
No jabs for either of you , ever ❤
Such an underrated channel. You deserve millions of views. Love the authenticity and technique usage. Keep it up
I made this last night and it was excellent! I’ve been making his super simple recipe for a fettuccine alfredo for a while now, but I never thought of adding lemon to it - and I _LOVE_ lemon juice!
I took another commenter’s suggestion and also added some sage to it, which was also a marvelous addition. I love this channel. :)
My only wish is that he would do more vegetarian or vegan dishes.
ok 800k is not underrated
I love everything here: the music, the filming, the simplicity of the recipe and the class with which it's delivered.
made this, alfredo, and cacio e pepe in the same week. hell of a run.
Bung same
Pepe is vagina
@@shadowsend9221 no it's not.
@@shadowsend9221 delicious?
@championchap where did he say it was?
I've recently come across your channel and I just wanted to say that I just absolutely love your videos. For me, this is probably one of the best cooking channels on youtube right now. Everything about your videos is just spot on - the food, the simplicity, the way you talk about the food and explain how to cook it and prepare it etc, the music, and basically the whole production as a whole. So thank you very much!
I ate this on the island Procida in front of Naples. It was freaking delicious. So simple, so light and so incredibly tasty.
This pasta n smoked salmon is fantastic. Run it at my restaurant all the time.
john balint you don’t have a restaurant
i just ate a big portion. the combination was absurdly delicious. when i visit my parents i will make some for them.
I was thinking a light seafood would be a banger combo with this, how does it go with shellfish?
@@nxvh9062 shellfish is way different. cook it in a red sauce over pasta. it works better.
@@cobhc8578 whats the name of the restaurant? sounds cool
Bro!!! Intro editing was so amazing! You’re a madman.
I love you. I wished you were my son!!! I how love pasta also, and you have sold me on this recipe. I can’t wait to look at the other videos. Ciao
Went to Amalfi some time ago and there Lemons are out of this world, making this on the weekend for my daughters they love it.
Thank you 😊
Another killer installation ❤️ the bouncing lemons and camera tricks in the first 5 seconds..... SUPER cool 👍
Wow this is almost EXACTLY the way I make it. A ton of recipes use cream for this and I prefer only butter. The only difference between our recipes is that I add some sage to the butter sauce.
Mmmmmm how's the sage go with the lemon?
@@davidmilner1262 very well, I have to look at my recipe but I believe I added 1tsp. This was before I added the zest, although I'm not certain if adding it after would make a difference. I also forgot I don't use the lemon juice, just the zest. It's a lot less strong, but I like it that way.
My recipe:
8oz Linguine/Fettuccine/Tagliatelle
Zest of 1 lemon
4tbsp unsalted butter
1tsp rubbed sage
Fresh cracked black pepper to taste
Salt to taste
1/4cup parmigiano reggiano plus more for topping
damn. good tip.
Cream should not be in an alfredo sauce.
@@ingriddubbel8468 good thing this isn't Alfredo sauce, then. Linguine al Limone is traditionally a lemon & cream sauce.
Beautiful food, beautiful music, beautiful video ❤
Hi. I made this like 2 years ago for the first time. I loved it. I keep coming back to watch the recipe when I want to make it. It's so simple, easy and versatile. Sometimes, I add herbs too. It's a perfect base to create a lot of variations. 💜
I made this recipe twice so far, and it was supremely delicious. The second time I added fresh cilantro, and the consensus was that it took it to another level. Love your style and your choice of music to underpin the video. Thank you
Dried Coriander might work, too. That has a citrus fragrance.
So, yeah. This one hit a soft spot. Last time I was in Rome, I ordered this at Al Pompiere for a friend who’d never had it. This was before, well, everything.
Now, watching this video, it hit me how much I love al Limone and (duh) why don’t I just make it.
Funny things are the power of memory, good cooking, and spot-on cooking videos. Thank you so much!
I am binging these cooking videos, bc they’re better than Netflix cooking content. You have chops, man, and you give us cooks out here a deeper understanding of what makes Italian cooking great.
I know you cook for yourself a lot and that’s part of why you have this channel, but man whoever is blessed enough in your life to have you cook for them or eat your food is so lucky!!! Your cookout is the cookout I wanna be at lol
6:28 well you tell me im obsessed with pasta now becasue of you
really like the style of your videos, short, informative and well presented. love it
I am Italian in London and I baked two pizzas for lunch - one for me, and one for my neighbour!
I went to the store today and bought 5- 6 packages and the ingredients to make pasta al limone, a la carbonara, fettuccine alfredo, cacio e pepe, aglio e olio and several more. Thank you for sharing. You ROCK!!
Perfetta! You couldn’t do any better.
Less is more, and simple is better. Finalmente un americano che sa cucinare la pasta.
I made this last night and it was excellent! I’ve been making your recipe for a fettuccine alfredo for a while now, but I never thought of adding lemon to it - and I _LOVE_ lemon juice!
I took another commenter’s suggestion and also added some sage to it, which was also a marvelous addition. Thanks for the video!
Two months later, I am trying this with a new kind of pasta that I’ve never had before, which I got from my local food pantry: Bucatini! It looks like it’s going to be even better for this dish, because the difference between this type of pasta and spaghetti is that it is a tiny bit thicker, but has a hole in the middle throughout the entire strand, so that it holds more sauce.
I’m so excited to try this again… I don’t recall using lemon zest last time I made this dish because I didn’t have an organic lemon on me at the time so I just used lemon juice, but this time I am definitely using lemon zest. :)
I’ only stick to your recipes because you have best recipes, I have tons of books from you name it, but yours are the best and your explanations, that’s what a call excellence, thank you
When you grate a zest put the grater above the fruit; in this way you'll see what you are doing.
Lesson by Master Iginio Massari
Glad to see a lemon pasta dish, they are underrated.
I randomly bought some homemade lemon pepper spaghetti noodles at a farmers market and made your cacio el pepe with them for my girlfriend one night and it was nuts how good it was...and I was questioning what the hell to do with lemon pepper noodles.
Awesome work Stephen! Also my "secret" tip would be to add some fresh ground black pepper. It works soo good with the lemony cream :) some julienned lemon zest is a great garnish too
for suure i was thinking that too - but otherwise this recipe does probably work perfectly as a very light breakfast or light lunch/brunch pasta, i think. rlly simple beautiful flavours
yeah then it just become cacio de pepe with lemon :/ thats why theres no pepper in this recipe
@@midwestmenace9636 theres no parmigiano in cacio e pepe
Made this tonight and it was DIVINE!!! Thank you again for sharing your talents and knowledge. The Italians know what is up!
Thanks for mentioning about the fresh parm! I've been making this dish for a couple of years and my parm always clumps up in the sauce. Decided to watch your video about it and learned how I shouldn't be using pre-grated store bought for this dish. Thanks, this time it turned out super creamy! I'm hooked. You need to make a cookbook :)
I just cooked this. The best pasta I have ever made. So simple so delicious. Thank you!
We need "one confident stroke" shirts now.
Austin Maxwell I second that.
Master swordsman or premature ejaculator? You decide!
@@deadfr0g 😂😂😂💀
@Son of Dad and at least 10-15 benadryl. Good to see a mommy in the wild. happy birthday to G!
Agreed
I have tried a few recipes for pasta al limone, yours is the best!
Me and my son have been perfecting our Pasta techniques for weeks based off all of your advice. We had to go and destroy a few Cacio e pepe's before we got it half decent. I play in the kitchen about 3 hours a day, just because I love it so much, but I learnt that I knew nothing when it came to pastas. Your videos are extremely enlightening and educational.
Could you do pasta or some other dishes with shrimp? Tips on cleaning them, preventing them from becoming dry etc.? 🍤
Thanks for the great content, greetings from Luxembourg!🇱🇺
Yesterday I was following a recipe (not on this channel) that had me boil shrimp for five minutes. Already overcooked, and these shrimp weren't that small. I think overcooking is the worst thing you can do to shrimp.
Tom Haflinger I’m sure there’s worse things you can do
Take the shrimp and remove the heads. Clean the tails, put them in a small bowl, add extra virgin olive oil, salt, pepper, basil and let them marinate 15 minutes. Put the heads in a pan, with oil, garlic and toast them. Add brandy after 5 minutes and flame it
. Removes the head and the garlic. Add some sliced cherry tomatos. Cook the pasta very al dente and toss it in the pan with the heads' sauce . Finish to cook the pasta in the pan and add some water you used for the first cooking if needed . Add the tails 30 seconds before pasta is cooked. Mix everything well, turn off the heater. Add some basil, some drops of extra virgin olive oil. Here you are
@@tom_something definitely don't want to undertook them though
the Schagen, Ina Garten has a recipe for ROASTED shrimp that goes well with this style of pasta. You can find it on the Food Network’s channel.
I want to say thankyou that i’m able to cook all 4 classic pasta because of your videos. You teach a lot and i learn a lot. It needs process, but after many times i finally nailed it. Thankyou so much
I love your style and the purity and authentcity of your Italian recipes. Keeping it traditional. Great content.
I went to Italy for a whole month once and I went to a restaurant every chance I could. For as many dishes there were that involved pasta, there were twice as many that didn’t. Would you ever consider doing a traditional Italian dish that deviates from the noodles? (As much as we all loveeee them of course)
Jon David 🤣🤣🤣🤣
I keep coming back to this and wish I could like it multiple times.
I forgot I had made this comment and I stand by it.
This was so simple and soooooo delicious I added a bit of cursed peppers to mine, but not needed. Husband said it was his new favorite! Thanks for the easy and clean recipe!
Hi Steve my friend I've been out for 2 months hubby still on 14th bladder and kidney cancers I've missed alot of your vids but catching up now.This dish looks amazingly tasty and always love when you use your cast irons tks for the schooling on the baged cheese brother 👍
You are very good at preparing traditional Italian recipes. We like experimenting in Italy, however, if you make a traditional dish, it must follow the book, and you do, too. You also explain why things are done the way they are! Bravissimo.
This is the best way to cook pasta al Simone, I hate using cream, it so easy yet delicious, just tried it and loved it.
Another excellent video! I’m trying this tonight although I’m considering slicing a garlic clove extra thin and adding it to the butter. Maybe.
More power to u buddy for showing those that have never experienced Italian food
I’m form an Italian background and have picked up a few great recipes from you
Good delivery. Low key. No hype. Simply explained
Good formula mate. From Australia
I tried making this dish one time a few years ago and I liked it but didn't love it. I don't know if my cooking skills improved, if I messed up last time, or if I used the wrong ingredients, but I tried making it again and now I am ADDICTED! It's beyond delicious. It might be my favourite pasta ever.
You're the king of emulsification :) I've never payed any attention to emulsificating sauces until I subscribed to your channel, I learned a lot! Thanks!
Love the simplicity and the coolness of these videos, the editing is flawless! plus the chef is good looking.
This is probably one of the most simple dishes one could make to impress others because it is unbelievably delicious and quick to make
I cannot express to you how MUCH better you have made my cooking. Thank you. My wife thinks I am an amazing cook, for which I will take full credit. *wink* Rock on.
Always a pleasure watching and listening to you cook.
I always use your pasta recipe videos as my guides whenever I make pasta at home, they always taste incredible. Thank you so much for your content and keep up the great work! 😊
Everybody loves pasta 🍝 it's great soft yummy and fast to cook...thank God for pasta...
Just found your channel recently, but it's my favorite cooking channel after watching just a few videos. Thank you for the INCREDIBLE content. I love the traditional Italian pastas. I am going to try one of them out tonight (not sure which one yet).
BTW I dig plating on the cutting board. Seems like you've gotten trolled for it in the past, but I think it has character (kind of a cool rustic vibe) and is something unique that I've personally never seen anywhere else.
I am a weirdo who puts pure lemon juice on snow cones. Well, I used to LOVE salt, but cutting for blood pressure, I have been incorporating more lemon to my pasta dishes. I love it so much!
I made this yesterday but with gnocchi. Easily the best thing I’ve ever made! Thanks for the recipe
This is my favorite pasta dish to eat during the summer. It's perfect and simple.
Made this tonight for dinner, couldn’t be simpler or more delicious. Grazi.
turned out fantastic, followed the recipe exactly as planned!
this channel is beyond good
Would love to see your take on some Indian food like chicken tikka/tandoori or something vegetarian like paneer or Channa (chick peas) !!
Great channel keep up the good work !!
Interestingly chicken tikka masala is actually a British dish
@@Gacug1 It’s even their national dish lol. But of course it’s based off of murgh makhani (butter chicken) which is an actual Indian dish. Really the only difference is in a makhani you want the sauce to be as smooth as possible and tikka masala uses sliced onions and peppers in the sauce.
@@PaulieWalnuts1776 pretty sure the British version is far less spicy too because they can't handle it :D
Done this ....turn up good ... I also done it a few more times changing a few things to suit my craziness...lemon in pasta is a fantastic idea ... thx ..love your show ..
I love this recipe so much, made it like 4 times in the past couple of weeks haha.
Thank you for this delicious simple recipe. I’m not too well experienced in the kitchen and made this dish.
Heck ya ... lunch, dinner .... midnight snack ... love delicious, stupid easy recipes. 🤩
Thank you for all these videos. Growing up Italian-American, I only knew the recipes my family still had (good, but few). Using your videos I feel like I'm connecting with my heritage in a way that's authentic to me and to the heritage itself.
I made this last week and it was without a doubt the most delicious I’ve ever eaten.
Couldn’t get Parmesan, but I used Grana Padano instead.
Is it a good alternative ?
Abdullah Zaidan from my understanding it is, but the flavour is not as strong as Parmesan
i’m gonna make this for dinner but don’t have any parmesan. can i make it without cheese?
Abdullah Zaidan It’s a fruity/zesty tasting cheese which compliments the lemons in the dish
eylül cobain You need the cheese plus the pasta water to make the sauce, otherwise you’ll have the pasta in melted butter with lemon zest.
I just made this recipe!
I swear this is the best thing I ever ate.
BEST EVER
Btw, nice music taste aswell
Okay, did this tonight. Spectacular. No words.
Made this and my family loved it. So simple and so fast, but next time I will add shrimp because it felt like something was missing for us like protein. Thanks for the recipe! So delicious and ridiculously fast to make.
Wow. I made this and it turned out so SO good. Thank you for sharing your techniques and recipes!
Awesome work. You are gonna have 5m subs in the next year! You have one of the best channels on RUclips
I made this tonight and it blew my mind!! Never tasted something so good and simple at the same time! Keep on the good work!
Watching this preparation literally gave me goosebumps
Simple and so good !!!!!
wow, this recipe is so simple and delicious.
i made garlic chicken and tossed everything together in the step wher eyou toss the pasta in the butter. and continued as per the rest of the recipe.......amazingly delicious!
eating a huge portion. saved one to freeze for next week and one for tomorrow.
I followed your recipe and served it with turkey. It was amazing. Thank you for inspiring us with your videos :)
I made this recipe today and it was transcendent!
I love your channel! I cooked this tonight and it was awesome! Thank you! The whole pasta water is still a learning curve for me but tonight it worked great! Ohh my knife skills still not so good. Will continue to watch your videos!
I ❤ lemon this looks simple and amazing.
I have binged so many of your videos while being stuck at home and self isolating. I am lemon and lime obsessed so this had to be the first one I tried cooking myself and it is amazing! Can’t believe I made something so tasty 😂 tomorrow I am making your carbonara! Thank you for your 100/10 videos. Love from Australia 🇦🇺
Out of blue this recipe～！...Lemon and Pasta....I will re-watch this and I will try it! Thanks 😉
Just made this today, but I used olive oil instead of butter, either way it was way better than I thought. Bravo
Very nice. Very simple. Looks AMAZING! In my opinion it's missing capers, but that's only preference
I’m gonna try this , thanks for posting this video
Made a half portion of this tonight as a late night snack. It was fantastic!
Loretta Young fed this to Clark Gable up in Alaska when they were shooting a movie together. Read this in her bio. I searched for recipes on the internet and found lots, but you are my fave!
I had this in the Amalfi coast Italy ! It was so delicious ! I’m so excited to try your recipe ! Thank you !!
Hi man, I love your videos! I am in the beginning in my thirties and enjoy making food. All your video are an inspiration; I adore the way you present the way to prepare the meal in an understandable and clear way. I often cook for my wife and her sister, and they love pasta al limone! I wish you all the best, greeting from Denmark.
Hi, you've been accurate and precise, like always, but to "spice" this a little I suggest to use tagliolini all'uovo instead of spaghetti. It's a bit more difficult to make, because tagliolini are very thin and cooking time is three mins max, so you must be very careful with the timing... But you're the best ;-) so happy cooking!
On a lemon kick these days. This dish was amazing and hit all the right spots. Adding this one to my list of favorites. Thank you so much for everything you do, Steve!
you should flip your zester over, slide it overtop the lemon, like a bow over a violin...that way you see where you are and the edges of the zester hold the zest until you drop it in the bowl and the pith is completely avoided. Yum looks delicious!!! Lemon is under rated.
Love, love, love your show and the pastas you make. Have been making them all!
My first time trying this recipe and my first time watching this channel. It turned out great! I will add this to my meal plans in the future. Few ingredients and an easy making dish.
I truly enjoy your channel! Thanks for sharing your knowledge! Love pasta!!
Epic taste and video! So nice music, video, explain everything with passion. Thank you!
Made this today, very delicious
I'm going to finally try this recipe tonight...thank you!!!
Liked the video before watching cause I know it’s going to be a banger
Every recipe is completely amazing and makes my mouth water! I can’t wait to make this one!! Thank you for all your content!