Quick and Easy Pasta al Limone

[@stephaniesmith5634]

I cut down portions and made this tonight just for myself. It is so delicious! Thanks so much!

[@ChefBillyParisi]

You are so welcome!

[@wendyvigliotti7900]

This was so good and very easy to make. My family loved it.

[@Omeomy]

Saturday afternoon. Finished work. Sunny day. Chose your recipe version tonight. YUM! Thank you.

[@Berkana]

3:36 Chef Billy, I have an equipment recommendation for you: oval pasta pots. Bialetti makes them, but there are several brands out there. They're wide enough for you to drop in long pasta horizontally, without having to poke and prod it to get it to fit. It saves time and hassle, and ensures that the entire pasta gets the same amount of cook time, without half of it getting a minute more of exposure to boiling water like when you have to poke and prod it as it softens.

[@teegreen2019]

I look forward to making this dish, it looks good

[@kimberlyberlin4999]

Just made this tonight with angel hair pasta. It was delicious. The pecorino cheese was so nice. I thought it might be too strong but the lemon cut it nicely.

[@TheVillainOfTheYear]

Yes!!! Best Sicilian pasta!

[@pismo_beach_life1780]

I want to thank you very much for this recipe. I just got back from Princess Discovery Cruise ship. and I ate at this restaurant called the 360. They served lemon pasta just like it. this tastes just like it. I am so happy I just made it and it was perfect thank you again

[@safreeny1]

Omg the recipe is grt and so is ur style of speaking and expressing the flavours.😍 LOVE FROM INDIA👍

[@kontosgiorgos9359]

Chef congratulations fantastic recipe. Bravo.

[@ChefBillyParisi]

Thank you so kindly!!

[@silviaalb5400]

Made this for dinner and we loved it!

[@debc7341]

Thank❤️ you. Your recipes always work for me.

[@ChefBillyParisi]

Appreciate that!

[@cookingwithsylvmac6831]

I can’t wait to try with some shrimp!

[@valerieannrumpf4151]

I made that dish the other night and added cooked chicken to it. Delicious.

[@onerainiday]

Spot on!

[@ChefBillyParisi]

Many thanks 🙏

[@brettlopresti]

Candied bacon pieces drizzled on top! Love the video and can’t wait to make this

[@ChefBillyParisi]

Or pancetta!

[@WorldsFlux]

This pasta takes few more minutes than the noodles are boiling, it's perfect

[@nigelhartzog9582]

So excited to make this!!!

[@2Wheels_NYC]

Nice, Chef! I've never tried this, but now I'll have to! I bet it's so refreshing this time of year!

[@ChefBillyParisi]

For sure!

[@lltllt7425]

Another winner. Thx

[@valentinapopescu4993]

Thank you, Chef , for another super recipe . 🤗✋

[@ChefBillyParisi]

My pleasure

[@bOOmbOOmProd]

Yep making this! All other recipes tend to over complicate the dish. Thanks Chef!

[@ChefBillyParisi]

My pleasure. Thanks for watching!

[@jmcalcote]

Chef, where can I find a pasta basket like that? I’ve search and all I can find are baskets with tall handles.

[@johnthetenor]

Hey bae when you hit the Kroger get some lemons

[@heather8307]

Fabulous! I’m going to add a chicken breast using your foolproof method!

[@lisabolo26]

Awesome, dude! I just watched Ina Garten do this, and she forgot the olive oil and cheese!! Haha!

[@jimf710]

I think I'm going to have some shrimp with my pasta al limone.

[@ChefBillyParisi]

That or chicken would work really well :-)

[@Dayhawk001]

What’s missing is the Samuel Adam’s al Limone while prepping.

[@jenjoy3215]

That small serving is just a sample. So just hand me the skillet. LOL😅

[@ChefBillyParisi]

LOL, coming right up :-)

[@jimjr4432]

Thanks, I'll try it. I have one question though, why do you state volumes in English then weight in grams for the amount of the ingredient? The one exception was a pound or 454 grams of pasta. Weight vs weight. Most were of the 3 tablespoons or 145 grams volume vs weight? Can you explain where my knowledge is deficient? Thanks again, love the video.

[@ChefBillyParisi]

In the states we almost always use volume unless it’s protein, or in this case pasta.

[@SBrierly1991]

Yummy!!! Can you use rough lemon for this recipe?!

[@debc7341]

What is rough lemon? I’ve never heard of it.

[@RumorHazi]

I’m always amazed at how many chefs don’t know the proper way to use a citrus zester. Zester on top, fruit on the bottom, and then you can see what you are doing and avoid the pith and the zest is captured in the tunnel of the zester. Good recipe though.

[@ChefBillyParisi]

When you’ve been doing this, for this long you know when to stop and aren’t worrying about visual queues of where the pith starts to come through. You just know. Now, if it makes you more comfortable because you’re worried you may bite into the pith then by all means do you. Gestures like this are subjective and there is not a perfect way to do it, just perfect for the person performing it.

[@RumorHazi]

@@ChefBillyParisi Wasn’t being critical although I know it probably sounded like it. I had done it the other way for years and when I was shown it was soooo much easier. Garlic and ginger one way and citrus the other. I enjoy your videos.

[@ChefBillyParisi]

All good.

[@StacyInLove1]

Pecorinp Siciliano1

[@Martatalmor]

Delicatamente

[@angeljackson9507]

What about angel hair my fav

[@ChefBillyParisi]

Sure, why not?

[@judithsears6032]

what cookware does you use?

[@ChefBillyParisi]

Made-in

[@judithsears6032]

@@ChefBillyParisi thank you!

[@stevevenn1]

​@ChefBillyParisi your preparation looks lemon-tastic. Hey I noticed your stylish watch and band. Love the face of it. Can you tell me the brand/model so I can eye it out online plz? Cheers 🍋

[@Berkana]

Chef Billy, at 3:32 you repeat the adage that pasta water should be as salty as the ocean, but this is a misconception that really needs to be retired. Ideal pasta water should be about as salty as chicken broth, and no more than that. That's about 1% salinity. The ocean is about 3% salinity on average. That is WAY TOO SALTY. Try it sometime. Make some salty pasta water that is as salty as the ocean, and cook pasta in it. You will find the pasta to be inedibly salty. Do not salt pasta water as salty as the ocean. Stop at broth level salinity, especially if you're going to use any pasta water as part of the sauce.

[@LaTrav08]

Chefs don't salt the real broth they make until it's applied in a particular recipe and commercial broths all have different salt levels. We have all had a sea water splashed in our face at the beach, so that's a more universal description. Also, if pasta is cooked al dente, it wouldn't be spending too much time in salted water. There is also a chance to taste the saltiness of the water before adding the pasta, just to be safe.

[@Kwippy]

I used half a packet of pasta, and 2 lemons, and it was far too sour to enjoy.

[@j.badinter988]

Needs mint and you should mix the cheese wiaht hot pasta water before mixing in the pan. No need for butter.