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- brown some chopped garlic on pan with olive oil and italian seasoning, s&p.
- add whichever shape pasta (sometimes i do this with orzo instead of like penne), one squeezed lemon‘s juice, and not too much boiling water (enough so that it cooks the pasta, but also so it evaporates by the end)
- when the pasta’s just before al dente, and there’s just a little pasta water left, i add double cream and emulsify, let it cook for a bit.
- turn off heat and toss in grated parmesan, parsley (or basil) (or fresh thyme), and lemon zest.
tasty, zesty and fresh but doesn’t take much time or effort! takes abt as long as ur pasta takes to boil + a few mins for chopping the garlic.
otherwise, i have sauces like napolitana or pesto sauce made in large amounts, so all i have to do is boil some pasta for them throughout the week. or, an even quicker one is if ur groceries sell fresh egg noodles and chopped veg, just add some teriyaki sauce and that’s it)
Apr 26, 2024
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I absolutely love making pasta from scratch, and the eggs are really the most expensive part of making them nowadays lol, other than that it’s flour, salt, sometimes olive oil. But it’s so satisfying and the pasta is always so silky. It’s also fun to make whatever shape you want for what you’re cooking. I made some carbonara, with pancetta because I don’t have a place nearby to get guanciale, and the pasta itself really comes together in maybe 45 including the resting time? Such a rewarding skill to learn!
Jan 30, 2025
appreciation rec for the simple yet satisfying creamy pasta with an addition of “whatever is found in the fridge”
Feb 24, 2025
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