Pasta With Caramelized Lemons | Melissa Clark Recipes | The New York Times

[@markzeddo6033]

I made this, and it was so good! I did leave out the celery leaves. and I took the lemon seeds out as I sliced instead of doing what she does here, but the lemons ended up a bit crisp, chewy, sweet, sour, and not at all too bitter, and it really did work wonderfully as part of the pasta dish. It took a lot of time, so I won't do it very often, but I'm really glad I tried it.

[@rayradiance666]

I would add white wine and some shrimp for the best scampi dish ever!

[@revel8n387]

Great quick recipe. Cook the pasta in the salted lemon water to integrate even more flavor. Also very good with the addition of mint or mint and fresh peas. Or crisped prosciutto.

[@katharinefriedman1402]

I haven't made a recipe featured by Melissa Clark yet but I love her. I want to quit my day job and prepare her recipes.

[@neomigruntman730]

It's one of our favorites!

[@PrincipledUncertainty]

This goes straight into my, that looks great but I will never cook it, playlist.

[@lepetitchat123]

aren't lemon rinds bitter? does it taste weird?

[@freebrook]

brilliant as usual

[@johnberrier]

Great recipe -- thanks!

[@2beauti4ify]

I love everything about lemon. I'm going to make this dish for dinner

[@theahenson5840]

Did you boil your pasta using the same pot where you boiled your lemon? ☺️

[@Zipfei_Kloatscher]

In combination with these garlicky bread crumbs from the other recipe and maybe some sea food - heaven... 🤤🍴😅 😀👍🏼

[@novembersky3749]

WOW YUM! i like it thanks Melissa : )

[@shararehali]

Melissa I misssssed you!

[@Burps___]

God, I could eat that whole frying pan!

[@AngelaJonesCreates]

And now, I'm hungry.

[@lepetitchat123]

aren't lemon rinds bitter? does it taste weird?

[@probablystalkingyou]

I could eat that everyday.

[@zeeweirdeye]

I wanted to like this dish but it's not working for me. The sauce was too lemony and I don't know why but I can't taste the fried lemon peels in the sauce. And this coming from some one one like simple dishes like aglio e olio.

[@hd-xc2lz]

I was thinking about skipping the lemon juice squeeze step toward the end. Zest and caramelized lemons should be enough.

[@ICONIMO]

not a great recipe. the caramelized lemon is too bitter (even if you blanch them) the taste is unpleasant.

[@laurentdeserresberard9600]

did you bleached the lemons? I'm still trying cause i like it but yeah, bitterness is hard to take away

[@aumarigan]

Melissa...you have beautiful hands.....

[@Robertking1996]

omg

[@ladybooog]

thanks dude

[@zainabidi459]

Vietnamese ppl been slicing citrus this way... next.

[@hd-xc2lz]

Your point?

[@zainabidi459]

h d yOuR poiNt? Hop off

[@hd-xc2lz]

@@zainabidi459 You made the vague comment, not me.

[@ruwiki]

a private cook would be my first investment, after becoming super rich :-D

[@palpossible]

Got anywhere close to being super rich?

[@silepad]

I like the idea but the lemons are unacceptable bitter. I m just thinking about another way of proccessing the lemons so not to be so bitter.

[@MsKTMvalley]

End slate is getting annoying tbh

[@moonriver7489]

😊😊😊😋

[@zeroeye0]

Sorry~ is there a Chinese version? Thank you!

[@crandor6]

that's..... a lot of lemons.... a lot... Pasta With Caramelized Lemons.... more like Caramelized Lemons "with" pasta

[@llia1847]

.just tried it. don't think this is a good recipe for pasta

[@jordansmith8547]

Interesting techniques, but I’m not sure it’s worth all the effort for what essentially amounts to lemon flavoured pasta.

[@amplifysenpai3175]

i kinda agree with you on that one m8, think itd be somthing good to keep yourself well practiced without risking messing up some expensive ingredients though, but not very practical otherwise

[@kirstenneville1934]

did she have to say "connective membrane"

[@nicolejohnson2388]

How does she stay skinny 😭😂