Printable recipe cardChef Jack Ovens
Creamy Garlic Lemon Pasta
Original source
Chef Jack Ovens on YouTubeCreamy spaghetti with garlic, lemon zest, lemon juice, butter and fresh parsley.
Creamy spaghetti with garlic, lemon zest, lemon juice, butter and fresh parsley.
Yield
2-3
Ingredients
9
Steps
7
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Ingredients
- 400g (14oz) - Spaghetti
- 1 Tbsp (20ml) - Olive Oil
- 1 1/2 Tbsp (21g) - Unsalted Butter
- 4 - Garlic Cloves, Thinly Sliced
- 1 - Whole Lemon, Zest Thinly Sliced
- 1/2 - Lemon, Juiced
- 1 Cup (250ml) - Thickened Cream
- 10g (0.35oz) - Curley or Flat Leaf Parsley, Roughly Chopped
- Seasoning To Taste
Equipment
- Large saucepan
- Large frying pan
- Colander
- Fine grater
Method
- Heat the olive oil and unsalted butter in a pan.
- Add the thinly sliced garlic to the pan and cook until fragrant.
- Add the lemon zest and cook briefly.
- Squeeze the juice of half a lemon into the pan.
- Pour in the thickened cream and stir to combine.
- Add the chopped parsley and season to taste.
- Combine the cooked spaghetti with the sauce and toss to coat.
Helpful tips
- Cook the garlic gently to prevent bitterness.
- Add the lemon juice after the zest has briefly infused the butter.
- Toss the pasta thoroughly so the sauce coats every strand.
Storage
Refrigerate leftovers promptly in a covered container and reheat gently, adding a small splash of water or cream if needed.
Additional tips
- Adjust lemon to taste to avoid overpowering the dish.
