Pasta Al Limone | Basics with Babish
Вставка
- Опубліковано 4 лис 2020
- What's better than pasta aglio olio? Very few things, but one of them is its saucy cousin, pasta al limone. Traditionally a creamy emulsion of oil, lemon, and pasta water, this simple but indulgent dish can be amped up a number of ways. Let's lemon! Or something.
Recipe: basicswithbabish.co/basicsepi...
My playlist of preferred cooking tunes, Bangers with Babish!
spoti.fi/2TYXmiY
Binging With Babish Website: bit.ly/BingingBabishWebsite
Basics With Babish Website: bit.ly/BasicsWithBabishWebsite
Patreon: bit.ly/BingingPatreon
Instagram: bit.ly/BabishInstagram
Facebook: bit.ly/BabishFacebook
Twitter: bit.ly/BabishTwitter
Music by Chillhop: chillhop.com/listen
Blue Wednesday - Murmuration
/ bluewednesday
Listen on Spotify: bit.ly/ChillhopSpotify - Розваги
This is gonna get lost but ur heads looking real shiny today
Now it will never get lost
I will not allow that to happen. Thank you, I’m using a new moisturizer.
Lol.
Hey babish do you moisturize???
im gonna write "This is gonna get lost" to get my comment pinned :]
"it will make your pasta kinky":
me: nice
"and not in the fun way"
me: not nice
People with pasta kinks: 🙂😐😑😔
Man imagine pasta waifu
Things Andrew is Not:
-Parsley Police
-Pasta Police
-named Babish
you forgot pepper police
@@emilyflammang400 No, but he's willing to call them.
- fan of cilatro
But who is Babish???? I've been living a lie
@@itzelgc4637 Oliver Babish is a character from The West Wing. No idea why he chose that as his channel name. Guess it must be one of his favourite shows or something?
Auto-generated caption: All right, so. Pasta alimony.
I died
Pasta alimony, for when your ex-wife is Italian.
That's a YSAC video, right?
As a college student living alone and buying her own groceries for the first time, these videos are mega helpful. And that no cream version? My lactose intolerant self thanks you from the bottom of my heart.
This is an old comment, but yeah, as soon as you understand how to make that oil + water + starch emulsion, a whole new world opens up. I'm vegan so I skip not only the cream, but the cheese as well, and these are still some of the creamiest pasta I ever had. Ready in 10-15 mins, including the time to bring water to a boil, are you kidding me? You can even make a version with lemon juice and garlic powder instead of lemon zest + fresh garlic, which could be made years into the apocalypse when fresh lemon and garlic don't even exist anymore (or really, if you're just too lazy to zest and cut fresh ingredients lol)
I just made this using a bit of cashew cream which is just cashew nuts and water blended in a nutribullet so it's smooth
For Thanksgiving, make all the dishes from the dinner banquet that appeared in Shrek 2: turkey, lobster, roast pig, fondue, etc.
Optional: Get a few people to recreate the dinner argument and play the roles of Shrek, Fiona, Harold, Lillian, and Donkey
Hi. Search for “chill yall” on UA-cam I bet it’s worth ur time hahahey
@@baddiepop1177 I genuinely believe that few things could waste my time more
Oh my god yes
shrek special yes!
Don't forget the "soup" and escargots
Babish-“It has been a really tough week.”
Me: Yes gurl it has
And it’s not over yet!
Donald Trump all the way!
Okey dokey, John...
@@auditore9797 You're in for a huge disappointment
@@auditore9797 How'd that turn out?
Let's start with the American version:
*immediately throws in a large knob of butter and lots of full fat cream*
Seems about right.
Forgot to add the baconaise...
U forgot the bacon grease, mayonnaise, and the deep fried water
@@brysonturner4028 d e e p f r i e d w a t e r
@Anthony Thatcher you forgot
- 5 loaded pistols
- 8 M16s
- 12 BBQ steaks
- 2 Chevy Silverados
- 4 Ford Explorers
- 9 American Flag
- 16 Bigmacs
- 7 bottles of coke
- 2 political parties
- 5 heavy assault rifles
- 46 presidents
- 1776 pounds of freedom
Where’s the lard?
The oven seemingly shutting itself at 6:11 startled me more than I'd like to admit
Kitchen ghosts
Same!!!!
Well now I can't sleep -__-
i came here just to say that! XD
Late spooky Halloween upload?
"We don't want the pasta to have any kinks."
"Use the paddle."
"Quiet, you."
Hi. Search for “chill yall” on UA-cam I bet it’s worth ur time hahahey
@@baddiepop1177 I did and I haven’t seen the videos yet but the titles- THE TITLES-
@@leojohnson3045 From this reply I thought it was gonna be some dark web shit
Made this today!
Took me 2 hours, I burnt the garlic, added too much chili and the pasta became so thick, my whole family will be constipated tomorrow...
Andrew is a greatly skilled cook, and this made me realise how greatly unskilled I am 😂
Love the videos! Keep 'em coming, and I'll keep learning 👍🏻
You gotta start somewhere
I'm curious now that its been 2 years, have you tried making this meal again?
While sauteeing the garlic you can use the pasta water to stop them from burning
When life gives you lemons, make pasta al limone.
i want that on a shirt
Parsley Police. Well, well...
illegal
Immediately thought about kSk, wanted to mention you, but you're too fast!
Musste auch direkt an dich denken...
Hi wann kommt dein nächstes video?
WeeWoo WeeWoo
You should try to make the butter dishes that were seen/mentioned in The Looney Tunes Show episode, "Bobcats on Three", for Thanksgiving
Yes!!!
Omg yes!
Oohhh a Looney Tunes recipe!
Yes please
I still want him to try to make Carrot Pie...
As Chef John would say: "And remember, you are the boss of your pasta"
Chef John would say something that's also relevant: "And remember, you are the boss of your parsley"
It's gotta have some kind of cheesmo dad rhyme in it. "You are the boss of your lemon pasta sauce" or "you are the king of this citrus noodle thing"
@@nickritchie2154 that's the newer videos when he tried to spice things up with lame rhymes, but I find the original phrases more funny
We need the “Pizza stuffed inside a turkey, all deep fried and dipped in chocolate” from cloudy with a chance of meatballs
Babish : *So now is the American version*
Me How exactly
Babish : We will add Butter and heavy cream
Me: Ok
Italian Police squad : *Your mama di las Mia*
@Dyanosis We don't really eat Alfredo sauce in Italy, it's more an american thing ahahah
@@leolle5659 damn......
You don’t need cream for Alfredo sauce, just Parmesan and pasta water and little butter
@@leolle5659 isn’t your “Alfredo sauce” from that one dude who made it in Italy just like butter and Parmesan but then America too it and went wild lol I believe it’s from a very specific restaurant though
@@tsingylu We have something similar in Italy which is pasta with butter and parmesan (or grana padano), but it does not have a name, it's something you make when you don't feel like cooking too much
The moment you said Americanize I immediately thought “he’s gonna add butter and heavy cream too it...”
This is the way.
That's Frenchize, Americanize is adding sugar.
Nah spray cheese and deep fry it
@@jackbreuhaus6244 I was totally going to say that. French wrote the book on adding rich dairy to everything. Maybe if it was deepfried it’d be more American
@@cupofjoe4642 Mmm, deep fried pasta...
“We could all use a lot of pasta” Truer words have never been spoken.
Just wanted to share that I made this tonight (I went with the egg version!) and it was one of the most satisfying things I’ve ever eaten! And so easy for the amount of payoff you get!
Butter is a traditional ingredient in al Limone, not an Americanized addition. Also try adding fresh mint instead of or as well as parsley, It goes better with the lemon. Also pecorino is a better cheese since it stands up to the strong lemon flavour better than Parmesan. 👍👍
I'm someone who on occasions cooks at home, but I work in the flavours/fragrances industry and I can tell you, your mint suggestion is exactly what I was thinking watching the video.
Also, pecorino does sound like a nice addition to this recipe. If I were to make it myself, I'd mix both cheeses.
@@victorh2056 a mix is a great choice too!
Ooh I'm not a huge fan of parsley so mint sounds great.
Scusami, magari mi sbaglio io, ma di che zona è tradizionale il primo piatto?
The problem with the american version is that mixing lots of lemon with cream almost turns it into sour cream, if that makes any sense. some chemical process, I guess.
could make butter milk
with the correct ratio
And it makes it heavy as fuck, no fun to eat anymore. I used to think I disliked carbonara because people make it with cream and I feel full and heavy after 4 bites. Then I had the real deal, man... sooo much more elegant and edible. The cream Babish added to his slurry isn't even necessary. Being able to make a successful creamy sauce without using cream, whether you use the first method or the carbonara technique, that's what shows you have insight and knowledge of cooking.
@@tcrmn ok Gordon Ramsay
When I add an acid to cream, it is cream heated to precisely 180 degrees and I'm making paneer cheese. That sour note is the whey that is formed when you mix an acid with a dairy fat. Yes, it makes perfect sense and chemistry nods its head approvingly :)
@@2350CST lol
" What did the Italian pay to his wife after their divorce?"
_Pasta Al limone_
.
.
.
Okay I'll see myself out
Bahahaha LOL punny
@@KidShuichi someone will get killed today
We think alike
I feel bad laughing at this and now prepare the shotgun
I don't get it
6:11 *gasp* “IT’S A G...G.....G...G...GHOST OVEN”
👻
Rosemary's Oven...
When it's Thanksgiving, you should make all the food that appeared in the dinner scene from Coraline movie
Omg that would be awesome
Yus!!!!!! Amazing idea
Seconded
Great idea, I would love to see that
Y E S
"In order to prevent pasta kinks"
You fool. I already have a pasta kink.
same
haha
_oh_
Not surprising, we've all seen That Scene from Chef
bro?
yea❤️
This is everything I love about Italian cooking. Simple ingredients mixed in a smart way to make something incredible.
I tried making Spaghetti Aglio e Olio and I was at a loss for words...
It's a dish made out of Olive Oil, Garlic, Parsley, Pasta and some Pasta Watter and yet it was one of the best things I've ever cooked!
Can't wait to try this one! :)
This morning I was thinking about this very meal, log on to UA-cam and saw this! So happy, did the egg version and it was absolutely perfect! We used bucatini and for chilli flakes we used laoganma crispy chilli in oil and it worked amazingly
Babish is the only person who can make the word "slurry" sound appetising.
No, I still hate that word in cooking videos. But, I will love him.
and yet he still says "toothsome"
Pp news
So when he said "I'm making by hand so you don't have to," I immediately thought, "I would totally buy fresh pasta if he sold it."
Just make it it’s literally so easy
@@GP-jc3ph I mean I would love to someday
SAME
@@rynnidhril7296 Flour, eggs, bench, a bottle. You can make fresh pasta.
@@GP-jc3ph The hard part isn't making it. It's cleaning up everything afterwards.
When it was a rough day at work and you're not sure what to make for dinner, but Babish saves the day with a new Basics video
Please do “Omelette du Fromage” from Dexter’s Laboratory.
He just uploaded it today :)
Babish: adds heavy cream
Italians: Die
Hi. Search for “chill yall” on UA-cam I bet it’s worth ur time hahahey
@@baddiepop1177 stfu
I have never in my life listened to the opinions of Italians and I'm not starting now
@@Bokatisha1234 Then why are you cooking their food?
Italians: look how they massacred my pasta
When are we getting "Basics With Babish: Pierogi"?
😱😱😱😱
YES PLEASE I NEED THE PIEROGI
Sandvich too
@@scoutgaming5024 no
@@austinnowak5414 Y not *Sad Bonk Noises*.
Popping in to say that I made this for my wife today and it was FIRE. We did the butter and heavy cream too, but only lightly. Thank you so much!
Just made this for my family and they couldn’t believe how easy it was to make and how much flavour it had! My new favourite recipe. Thank you
Others: Watching to learn....
Me: Watching because I feel lonely and this guys voice somehow makes me feel better....
Same
Same
Hi. Search for “chill yall” on UA-cam I bet it’s worth ur time hahahey
Can i tell you guys something that you probably dont care about well here it goes i love living in switzerland because living here is nice as you may know but you may not know that italy is actually a really stupid place for us because their president is dumb and doesnt know how ti spend money for its country and now with covid people are not getting paid and are unable to do so many things like living and here in ticino the italian part of switzerland we have basically the best cross of all bc we have all the recepies from italy yes they may do pizza a bit better in italy but there is no difference and we also have our swiss recepies you may not know them but they are also good even german recepies like sausage and beer and even french recepies whilst we have all the privileges of living in switzerland i mean like quality of life and all that stuff thanks for listening or not bye
"Who am i? The pasta police?"
Somewhere in itali:
"All the officers Babish cut the pasta wrong and he talked about us"
Edit: I'm well aware about my grammar and typos. But, since I'm not writing an essay, it will remain wrong and uncorrected.
you wrote italy wrong
Another ruse to get the attention the pasta police, they also take spelling very seriously.
Clearly the pasta police were all those people pissed about his Bolognese sauce.
@@nit7989 I'm aware. But if i wanted to spell it right i should write "Italia"
@Burt Burlingham who are you, the meme molice?
The third version is really interesting indeed! As a Modenese, I admit that I was very touched when you said "Parmigiano Reggiano" ❤️
Just made this for my wife's 35th birthday and added fresh sauteed scallops on top. Delicious! Thanks!
Babish: Adds anything not traditional to a dish.
Italian Purists: *You've mamma'd your last-a mia*
You Madd-o your last-a donna!
he said it was an american version so it's ok
He's just trolling the "purity police" at this point.
Can i tell you guys something that you probably dont care about well here it goes i love living in switzerland because living here is nice as you may know but you may not know that italy is actually a really stupid place for us because their president is dumb and doesnt know how ti spend money for its country and now with covid people are not getting paid and are unable to do so many things like living and here in ticino the italian part of switzerland we have basically the best cross of all bc we have all the recepies from italy yes they may do pizza a bit better in italy but there is no difference and we also have our swiss recepies you may not know them but they are also good even german recepies like sausage and beer and even french recepies whilst we have all the privileges of living in switzerland i mean like quality of life and all that stuff thanks for listening or not bye
@@iwillwatchyourbacknooneels7850 All I read is “Italy is bad because their president doesn’t know how to spend money and this somehow relates to the cooking skill of Italians also we get to eat good food and live in Switzerland”
Another great video Andrew. These basics Videos really make cooking seem attainable and relatable. Just wanted to let you know I never miss anything you do sir. Thanks again
It’s almost like cooking is supposed to be relatable and attainable and is one of the single most important parts of human evolution....
Anyone can cook
@@bluepajamagamers5704 I feel like he is referring to the fancier dishes. We often get stuck in our top 5 foods and never experiment with new things as the unknown is often scary. So Andrew simply shows us how simple those dishes actually are.
@@cr3atur321 I don't know who the WE is you're referring to, sounds presumptuous. Like lolcat said anyone can cook. It's a shame that it's so maligned in the US.
@@bluepajamagamers5704 sorry for not taking your arrogance into consideration, have a nice day
I make the first version all the time but I add a pinch of nutmeg to the sauce! I'm telling you it's absolutely wonderful!!!!
So, I watch UA-cam cooking videos for hours on end, but I never actually end up cooking the recipes. That changed this time. I made the first recipe mentioned today and it was so good.
So glad that we have a source for a Pasta Al Limone recipe that isn’t a Bon Appetite video.
"It has been a really, really tough week."
More than you know, Babi. My wife and I have to say good-bye to our corgi tomorrow. I'll definitely be binging your videos for some much-needed comfort over the next few weeks.
Hey, this is supposed to be about food. Not tears.
*sending hugs*
*hugs sent now imma cry*
I know how it feels to say goodbye to a dog. Sending hugs, kosher salt, and freshly ground black pepper your way
I’m sorry to hear that, if anyone deserves really good pasta over the next weeks it’s you guys💙
So sorry to hear that. Digital hugs don't do much, but that's all we got - I and everyone else here are sending them your way.
The whole time I thought I wouldn’t be able to pull it off, but I did it and it was awesome. Thanks man
It went really well with chicken French.
Just made this for dinner! One of my favorites and absolutely delicious. Thank you 😊
Whenever I hear "amerianized" at this point I just instantly internally translate it into "with extra dairy/ fats and also maybe some other stuff"
"Extra unhealthy"
deep fried 🤣😂
Bacon. It's always bacon.
Americanized food: We didn't say it would be healthy. We just said it was going to taste good.
“look dude we’re here just frying everything now”
Andrew here not afraid to be Italy's public enemy number one.
I love the wonderful simplicity of Italian dishes. Also, we hope your week turns around and becomes absolutely wonderful for whatever reason! Your videos make us a bit happier every time soooo there's that. Thanks ^_^
Se ven esplendidas las 3 recetas. Mañana mismo cocinare y comenzaré con la primera. Gracias. Eres excelente cocinando.
"Americanized version"
Oh dear.
"generous pat of butter"
But of course.
"half a cup of heavy cream"
Yeeeah, that tracks.
Nah fam, 1 1/2 of melted butter will do the trick for me
Sounds more french, but aight
Think that was the joke. No worries its the good. But the US is the one with more ingredients than Europe to me
@@dolphinboi-playmonsterranc9668 For reaaal. Butter is enjoyed anywhere there is cows. We Americans just have a small portion control issue. :X
I m italian And i have seen some italian do the americano version but only with heavycream
Me, watching this: Looks like aglio olio
Me, a few seconds later: Jesus that's a lot of cheese. It doesn't look like aglio olio anymore...
Me, a few seconds later later: Time to go buy a lemon and hunk of parm
Lemon, olive oil, parm. & pepper are the backbone of several similar Italian pasta dishes where the only real difference between them is which of the ingredients is emphasized:
Lemon: Pasta Al Limone
Parm: "Fetuccini" Alfredo
Oil: Aglio Olio
Pepper: Cacio E Pepe
All are absolutely delicious.
@@RoninXDarknight You're right but Pasta Alfredo is actually not Italian. I would say that the Italian highlight for Parmigiano is Cacio & Pepe, or 4 Formaggi maybe (Pasta with a fondue of 4 cheese types).
This dish has become my go-to dish! My gf loves it and I love making it cause it's so minimalistic and easy, thank you so much for this Andrew!
I think I've posted on this video before but I have to say this dish has become my 'i don't feel like cooking but want a meal" dish. I keep everything available I've even adapted it for my friend who is a gluten-free vegan. Thank you for sharing.
"No, the 'parsley police' joke isn't good enough, neither is the 'pasta police' one. I think maybe the 'pepper police' joke is the one we should use..." 😂
Hey, the Pepper Police are nothing to sneeze at!
Chuch up
Idea for next basics: Egg fried rice. Why? So uncle roger can react to it.
I think he already did that
I think he did that already. And 90% of the comments were talking about uncle roger
This is my absolute favorite pasta. Made it shortly after I watched this and it’s amazing. Does really well as leftovers too
Cooked this to my parents and they loved it! Thank you for the recipe
The fact that kosher salt still haven't sponsor his videos blows my mind
they didn't sponsor Alton Brown, they're not gonna start now
kosher salt isn't a brand it's a specific type of salt 😅
You know what? YEAH! These guys are really dragging their feet XD
@@InnuendoXP oh my gosh that’s true
Would be improved by adding lightly crushed pistachios. We had this dish several times in Rome (with the pistachios) and that's how we make it ever since.
adding cashew paste gets the creaminess we need without disturbing flavors. I tried and its real yum!
Love that giggle at the end, glad he's having fun
Did you hear about the Italian chef that choked on a meatball?
He pasta way.
LOL yo this should not have made me laugh so much😂
😂
Subtitles : on
*Joking Dad noises*
Andrew: Pasta Al Limone
Me, a heathen: PASTA ALIMONY
Suggestion: how about literally any of the dishes from the anime, Black Butler? I'm especially curious what you would do with the curry
Made it with store bought everything and it came out delicious. I’ll try to do it fresh the next time. Thanks Babish!
I desperately need a basics episode on herbs and spices
Like no one does this
On Thanksgiving, make all the food the Magic Conch Shell brought from Spongebob episode, "Club Spongebob"
Love your videos! So satisfying!
Literally nobody liked this comment, why does it show up when sorting by popular
I woke up this morning with a mean craving for pasta al limone so this was extremely well timed.
How about making Cupid's Scavenger Hunt Banquet from The Fairly Oddparents episode, "The Big Bash"?
Perfect to make on Thanksgiving
I see something good and artistic in your videos !!!Great job
don’t space your punctuation marks.
@@tunn6733 Like the big space between your ears?
what kind of insult is that?
@@tunn6733 One that got a response out of you
i’m confused
Made Pasta al Limone this evening, the American one with heavy cream, a recipe I’d seen a while ago on another website. While it turned out great, I wish I had seen this video first! I’ve been using progressively more lemon recently in order to amp up that flavor. I’m very much looking forward to making the Carbonara hybrid you did. Thanks for the awesome concept!!
I made the egg slurry version tonight and threw in some seared scallops. It is absolutely *chef’s kiss*
Thank you for these recipes!
I always do mine with white wine and butter. Stays nice and light that way and pairs great with grilled chicken or seafood.
i always find it amazing AND crazy that u cook for like 2-3 hours putting in some major work in it to present us with a 6-10 min video, keep doing what u do man!
i make variations of these for lunch/ dinner all the time. 30 minutes and two pans, start to finish. loved seeing the modified versions i've yet to try. cut up those lemons and glaze them as garnish, delicious.
I haven't heard of this before!! Absolutely going to try it this weekend!
Next Binging with Babish epsiode suggestion: the hamburger birthday cake frrom the Sims 4! :D
Did this man just casually say "sautee pan" instead of "sauteepin"?
Are you new here?
@@allison3706 r/whoosh
@@allison3706 Are you new here?
Love the magicly closing oven door at 6:10
I've made Molly Baz's version so many times. There's nothing better in life than a simple dish. Can't wait to try yours out too.
Me: Huh, I wonder if he's gonna add cheese to the pasta.
Babish, like a crazed maniac: 3:29
Oh wow this came out today. I was looking for something to make for dinner and paused this one at the end to go make it. I'm eating it now - fantastic.
I love your videos! They have been not only very informative, but inspiring as well
I'd love to see you make Jon's Grandmother's Thanksgiving dinner banquet from Garfield and Friends Thanksgiving special
Hi. Search for “chill yall” on UA-cam I bet it’s worth ur time hahahey
Absolutely, yes.
Please make all (or most) of the food and drinks from Pokemon Cafe Mix game when its Thanksgiving
The speed in which you grated that parm was very satisfying
The Basics theme fills me with such existential joy. I can't explain it.
“One of life’s very few remaining pleasures” mood
I’m so distracted by the fact hes not wearing his usual apron. Is it just me ?
Right there with ya!
Oh boy, you're the One. My favorite new Chef. You just give it to us straight and clear, and quick
Just made this for dinner tonight. Your version with the egg slurry was amazing!
"so you don't have to". I always have to especially for the moment but i very much appreciate the visual, i do enjoy hand making pasta since i made my first hand made pasta for lo mien
Just did this recipe, the classic one, and it’s awesome. Thank you.
"the star of the show, a lemon"
That Rolex Yachtmaster: Am I a joke to you?
👍.
6:11 That was creepy how the oven closed itself.
Watch again. I saw a quick reflection. I think someone closed it from the side.
That oven thing! Ghostly... 👻 (was this filmed on October 31st)? 😱
hahaha I just posted a comment about that as well... Babby bought a haunted house! (and the ghost was checking on his or her lasagna!)
in truth his new house is full of amazingly talented cooks and kitchen helpers nowadays. somebody was either checking on something they were cooking or just being polite and closing his oven for him.
yeah i saw a reflection too
How about on Thanksgiving, you make all the honey dishes that appeared at the end of Pokemon episode, "Danger, Sweet as Honey"?
Gud 💡