If you remember last week’s post, I mentioned that I have recently been introduced to the world of Bon Appetit Test Kitchen videos, and I can’t believe I survived this long without them honestly. Aside from being incredibly informative, they’re so wholesome and everyone is super lovely and nice to each other and I love it so much.
Of the test kitchen chefs, I keep finding myself going back to the videos done by Molly Baz, because they’re simple in procedure, but packed with flavor, also I’m fascinated by her collection of cross-back aprons. So much so that I definitely also bought one and I’m in LOVE with it. But anyway, back to food because that’s why we’re here, this recipe comes from Molly herself (original can be found here), and it’s literally so good that the first time I made it I gasped out loud. I’m not kidding!! It’s rich and cheesy like a fettucine alfredo, but with a bright zing of lemon so that it doesn’t feel heavy, it’s a dream come true. Plus it’s done in under half an hour so what more could you possibly want from a pasta dish??
Because I can barely contain my excitement, we’ll get right to it, but not before I give you five things to be happy about today!
ONE. A book so gripping that you read it from start to finish in one sitting, well into the night.
TWO. Iced coffee with coffee ice cubes.
THREE. A three day weekend.
FOUR. Drinks served in mason jars.
FIVE. Clothes that you can wear from winter to spring.
SERVES: 3-4 people
PREP TIME: 10 minutes
COOK TIME: 15 minutes
12 oz. thick spaghetti
¾ cup heavy cream
6 Tbsp. unsalted butter
¾ cup finely grated parmesan cheese
Fresh ground black pepper
ONE. Before starting, place your pot of water on the stove to boil, so that it’s ready when you are. Set out all of your ingredients in their correct measurements (called a mise en place!) because once you get started, you won’t have time to stop and grate cheese or juice a lemon on the go.
TWO. Using a vegetable peeler, cut one wide strip of the lemon peel and slice it into thin strips and set aside (this will be a garnish for later!). Zest the remaining peel of the lemon into a dutch oven or large saucepan, then juice the same lemon and reserve 2 tablespoons of juice.
THREE. Pour the cream into the dutch oven with the lemon zest, and cook on medium heat until the cream is heated through and just about to simmer. *Start cooking your pasta now!* Lower the heat and whisk in your butter, one tablespoon at a time, until the sauce is creamy and emulsified, then remove the pot from the heat.
FOUR. When your pasta is very al dente, about 3 minutes earlier than the package instructions, scoop out 1½ cups of pasta cooking water, and add ¾ cup to the cream sauce. Transfer your pasta to the sauce pot using a pair of tongs (it’s okay if some pasta water drips in as well), and return to medium heat. Cook the pasta for 3 minutes, adding the parmesan cheese gradually until all the cheese is melted and the sauce is smooth and glossy. Feel free to add more pasta water a tablespoon at a time until the desired consistency is reached. Stir in the reserved lemon juice now, and season with salt and pepper as needed.
FIVE. To serve, swirl a generous pile of pasta onto the plate, garnish with more fresh black pepper, and the reserved lemon peel strips. Enjoy!!!