I just subscribed. My wife (Carina-Leah Bertuccelli) has been enjoying your UA-cam videos for a long period of time. Now I see why. Thank you for sharing your time in the kitchen with us.
OMG, I just noticed that Pasquale is in Long Branch, NJ!! That's my HOMETOWN!! I LOVE this guy! Listening to him speak is like listening to my own Grandmother, who passed away many, many years ago!! Thank you, Pasquale, for the memories & your recipes!! My Grandmother was Maria Calabretta.
🍷🍃🌹 At-za niz-za! At-za real niz-za! (I pool-lah lil extra in-na ee-cc-ah word soz-za Americano, know ow-wa to pro-now-nza az in-na Italiano!) What fun! You speak exactly like my mother. Her parents immigrated here from Turi & Noci, Provincia di Bari Italia! I could hear my mother's voice telling me every step you were about to do and every word before you said it! "Gonna add dee parmesan! Beautiful! And, a little more, and a little more!" After you added the sauce, I saw there was a little more left in the bowl. Cooks on UA-cam just put the bowl in the sink! Drives me crazy! I was thinking to myself "Now pick up some linguine and clean the bowl! Then you did it! I love it! Italians think the same - when it comes to cooking! Grazia mille!🍷🍃🌹Now, you gonna sit foo a minu-tza, e av-ah you-self a niz-za glaz-za wine! Saluti!🍷🍃🌹
Chef Pasquale, you remind me so much of my mother's side of the family. My great-grandmother came here from Italy and I have fond memories of watching her, my grandmother, and my mother cook in the kitchen. I tried this dish and LOVED it! I'm a huge lemon lover. I never had Pasta Al Limone before. I only added some lightly sautéed garlic to the sauce, simply because I also love garlic. Turned out amazing and will definitely make it again. I need to find that cheese you used. I used Romano. Good tips, as always!
Made this for lunch today. Doubled the recipe, used pecorino. Let me tell you it was so yummmmm. Also, I laughed out loud at the part where he said the bit about boiling pasta and water. So wholesome ❤️
Absolutely delicious 😋 We love your recipes, thank you so much for sharing all your delicious dishes. I have been cooking for 49 years and am still learning. Thank you thank you
Simple but looks really nice. I was waiting for a little sprinkle of fresh parsley at the end though and a glass of wine with a little salute. Very nice, even an old bachelor can make this.
Dio Mio. Sono morto e sono andato in paradiso! Made fresh pasta and your sauce and had a glass of red wine. WOW, loved it. It’s worth the two pounds I’m going to gain eating it. Can’t wait to make it for friends! Grazie!
Wow!😍 Quick, easy y delicioso! Two questions Chef Pasquale: 1. How do we make sure the egg yolk is cooked? 2. Are there other cheeses that also work with this recipe? Thank you Chef!😋🍋
The texture will not be creamy if the yolk isn't cooked by the pasta enough. Any cheese will "work," but you should probably stick to a high quality cheese like padano, parmigiano, or romano in a dish with only a few ingredients like this.
Maria, What I would do is put my yolk and cream in a bowl and whisk that over steaming water just like custard is made. I would probably whisk it for about 5 minutes or so, then take it off the steaming water and add the cheese and the lemon. This is how I'm going to make it. I don't like to make anything with a raw egg. I hope this helps.
The pasta is hot. Even with no heat it is going to cook that single egg very well. If you turn the heat on your egg will curdle and will not make a creamy sauce. You will be stirring it a little longer than you saw him stirring. Don't forget the pasta water. I was hesitant to use this method when I started making carbonara. It takes 5 yolks and 2 whole eggs. Cooks perfectly. I promise.
im also thinkin' bout the use of fresh lemon, lime a/o orange juices bein' acidic enough to kill bacteria in raw egg use. even grapefruit juice could lend an interestin' flav and wipe out them lil nasties at the same time. what yall think?
There is more than enough residual heat in the pasta to deal with the raw yolk. If you need a little more reassurance, combine the pasta and sauce over low heat. Another alternative method is to take the pasta out of the water a little early (not fully al dente) and finish cooking the pasta in the pan (low-mid heat) with the sauce and a little extra pasta water. Any hard cheese should do, but will change the final flavour. Gran Padano, Romano, Parmagiano, aged Provolone. Even tried it with a mix of old (dried out) cheddar and grated hard ricotta. Amazing
I just made fresh spaghetti and tried his sauce….oh Lord! Went to heaven! And imagine this, NO GARLIC?! And still to die for! I’m going to knock the socks off of my friends!
I just re-watched some of your old shows, the ones where you told stories about your younger days in Italy, the one's where you made the goat head and sausage with your brother. He has not been on in a long time, is he well ?? Can you do more of those kinds of videos, I like to hear about your younger days in Italy!!! Thank you very much for the great videos !!!
Hi everybody, I just wanted to say I use silicone spatula to clean out of the sauce, and it works really great, this is all I wanted to say. Have a great Sunday my friends, greetings from Poland.
@@daniellebarker7667 you know what that sounds fucking delicious I have u20 scallops in my freezer. I'm going to de thaw and make this tomorrow. Great suggestion.
Chef Pasquale! When I see pasta with finely ground cheese and heavy cream I know satisfaction is a fork full away. God bless you, sir.
I just subscribed. My wife (Carina-Leah Bertuccelli) has been enjoying your UA-cam videos for a long period of time. Now I see why. Thank you for sharing your time in the kitchen with us.
Your recipes are the best! And I was cooking pasta dishes all wrong before I started watching you. I've learned so much, thank you.
so happy to hear this! thank you :)
My husband made me this for dinner!!!! It was amazing! We love your channel! I appreciate vegetarian meals!
One of the simplest and best pasta dishes.🍋 Have beautiful day.😬
OMG, I just noticed that Pasquale is in Long Branch, NJ!! That's my HOMETOWN!! I LOVE this guy! Listening to him speak is like listening to my own Grandmother, who passed away many, many years ago!! Thank you, Pasquale, for the memories & your recipes!! My Grandmother was Maria Calabretta.
Nono makes me happy when he cooks. I wish I can be there to taste it
🍷🍃🌹 At-za niz-za! At-za real niz-za! (I pool-lah lil extra in-na ee-cc-ah word soz-za Americano, know ow-wa to pro-now-nza az in-na Italiano!)
What fun! You speak exactly like my mother. Her parents immigrated here from Turi & Noci, Provincia di Bari Italia! I could hear my mother's voice telling me every step you were about to do and every word before you said it! "Gonna add dee parmesan! Beautiful! And, a little more, and a little more!"
After you added the sauce, I saw there was a little more left in the bowl. Cooks on UA-cam just put the bowl in the sink! Drives me crazy! I was thinking to myself "Now pick up some linguine and clean the bowl!
Then you did it! I love it! Italians think the same - when it comes to cooking!
Grazia mille!🍷🍃🌹Now, you gonna sit foo a minu-tza, e av-ah you-self a niz-za glaz-za wine! Saluti!🍷🍃🌹
Good morning, dinner. And thank you.
Chef Pasquale thank you so much for existing. Your recipes are always an inspiration and your videos are fun to watch. Keep it up Master Chef.
Thank you Chef Pasquale!❤️
excellent!!!! I'm making this tonight!!! Family loves dishes with lemon 🍋
I love your father's cooking. Reminds me of my Nonnas when I was little.
Chef Pasquale, you remind me so much of my mother's side of the family. My great-grandmother came here from Italy and I have fond memories of watching her, my grandmother, and my mother cook in the kitchen. I tried this dish and LOVED it! I'm a huge lemon lover. I never had Pasta Al Limone before. I only added some lightly sautéed garlic to the sauce, simply because I also love garlic. Turned out amazing and will definitely make it again. I need to find that cheese you used. I used Romano. Good tips, as always!
Amalfi Coast lemons ❤️❤️❤️
Can’t wait to make this!
Perfect & light for a hot summer!
ua-cam.com/video/5TOwx-v_XX8/v-deo.html u
Great recipe!!
Can’t wait to make it. Thank you
Hope you like it!
Made this for lunch today. Doubled the recipe, used pecorino. Let me tell you it was so yummmmm.
Also, I laughed out loud at the part where he said the bit about boiling pasta and water. So wholesome ❤️
pecorino is my favourite!! you know how to treat yourself 🥰
Grazie Signore.
Thank you teacher friend and Chef. It's a fine demonstration of beauty in simplicity.
Salute Cin Cin Pasquale and family
Absolutely delicious 😋 We love your recipes, thank you so much for sharing all your delicious dishes. I have been cooking for 49 years and am still learning. Thank you thank you
Looks delicious! Almost like a modified Hollandaise sauce.I haven't seen other chefs using an egg yolk. I'm def. going to try this.
Eyyy Pasquale, i just made this for my wife. It was fantastic! Grazie!
YUMM 😋 Pasquale!!! 🍋💛 Grazie! Salute e Cin Cin 🍷 🙌 (nice on the music addition too!) ❤️
Bookmarked!
I'll have to make this tomorrow ☺️
Simple but looks really nice. I was waiting for a little sprinkle of fresh parsley at the end though and a glass of wine with a little salute.
Very nice, even an old bachelor can make this.
looks like a simple, tasty dish. Thanks for posting this...
So fresh and delicious! Will make soon!!!💚
Oh this looks so good!
This looks amazing!!!! Thank you for another delicious recipe!! You’re the best!🇮🇹❤️😊
So simple yet delicious!! Quick dinner or serve with chicken or shrimp.
This Lemon Pasta looks incredible
Hi Chef Pasquale! I'm your biggest fan!!
Looks delicious 😋
Seems simple and delicious! Thank you!
Ok he’s adorable ☺️ I love him and his recipes
I made this and added shrimp, so good and fast.
Looks fantastic Chef Salute and Bless going to make this with some grilled chicken
sounds so good with chicken!
@@OrsaraRecipes thank you and may God bless you and keep you and family safe
I made this, came out delicious. Thank you for the recipe! You always cook amazing food.
Love, love, love lemon pasta Mmmmm. Thank you for sharing Pasquale have a blessed evening stay safe and healthy. 🙏❤🙏❤🙏
We learned so much from you, thank you from ISRAEL
Simple Perfection
Looks great and simple to prepare! New range and hood! Awesome!
Thank you grandpa! I love your videos ♥️ and this one is easy and enjoyable to watch!
Stay healthy and active 🏵️🌻
Dio Mio. Sono morto e sono andato in paradiso! Made fresh pasta and your sauce and had a glass of red wine. WOW, loved it. It’s worth the two pounds I’m going to gain eating it. Can’t wait to make it for friends! Grazie!
Wow!😍
Quick, easy y delicioso! Two questions Chef Pasquale:
1. How do we make sure the egg yolk is cooked?
2. Are there other cheeses that also work with this recipe? Thank you Chef!😋🍋
The texture will not be creamy if the yolk isn't cooked by the pasta enough. Any cheese will "work," but you should probably stick to a high quality cheese like padano, parmigiano, or romano in a dish with only a few ingredients like this.
Maria, What I would do is put my yolk and cream in a bowl and whisk that over steaming water just like custard is made. I would probably whisk it for about 5 minutes or so, then take it off the steaming water and add the cheese and the lemon. This is how I'm going to make it. I don't like to make anything with a raw egg. I hope this helps.
The pasta is hot. Even with no heat it is going to cook that single egg very well. If you turn the heat on your egg will curdle and will not make a creamy sauce. You will be stirring it a little longer than you saw him stirring. Don't forget the pasta water. I was hesitant to use this method when I started making carbonara. It takes 5 yolks and 2 whole eggs. Cooks perfectly. I promise.
im also thinkin' bout the use of fresh lemon, lime a/o orange juices bein' acidic enough to kill bacteria in raw egg use. even grapefruit juice could lend an interestin' flav and wipe out them lil nasties at the same time. what yall think?
There is more than enough residual heat in the pasta to deal with the raw yolk. If you need a little more reassurance, combine the pasta and sauce over low heat. Another alternative method is to take the pasta out of the water a little early (not fully al dente) and finish cooking the pasta in the pan (low-mid heat) with the sauce and a little extra pasta water.
Any hard cheese should do, but will change the final flavour. Gran Padano, Romano, Parmagiano, aged Provolone. Even tried it with a mix of old (dried out) cheddar and grated hard ricotta. Amazing
Looks Creamy and delicious😋👍
Awesome job as always Chef.
I am going to try the recipe tomorrow.
Hope you enjoy! 🍋
I made this today and it was so good, creamy and comforting 🥰 will be making it again! Thank you so much for sharing your knowledge and experience!
so happy you enjoyed it!
It's very good. I will definitely try this method 👍👍
Can't w8 to give this easy, simple recipe a try. Absolutely FAB.
Thankyou for sharing. 😋👍
Thank you for sharing this video!!!😍
Chef Pasquale is the Best!! 👍🙌
Ti amo Pasquale ♥️
This looks delicious! I’m going to make it. Thank you.
ua-cam.com/video/5TOwx-v_XX8/v-deo.html u
Next on my list! Thank you Pasquale!
I wish I could just hang out with you sometime! Thanks for sharing!
Thank you for these great videos. Truly a pleasure to watch.
Probably my favorite pasta!
Really delicious 🤤 thank you grandpa
Thank you for being a super heartwarming Chef , you always make my day with your creations, Thank you again King🙏🏼💙
God bless you Pasquale! I always do your recipes and they are always excellent!
Also looks very simple to make it ,Thank you for sharing it!
I made this Sunday for my family it was amazing thanks so much!!!!!
Bravo Maestro.
Chef Osara is the best! 🤗💕👨🏻🍳
Totally doing this!
Just started making my own pasta, can’t wait to try this lemon sauce
same here. Can't believe the difference fresh pasta makes, eh?
This is probably better with dried pasta for texture
I just made fresh spaghetti and tried his sauce….oh Lord! Went to heaven! And imagine this, NO GARLIC?! And still to die for! I’m going to knock the socks off of my friends!
Looks so delicious and good for Lenten dinners.
😍 looks amazing !
Thanks for posting this
Buonissimo!!! Piatto molto delicioso!!!!👍👍👍
Oh yummy!! Thank you!
I can’t wait to make this
I just re-watched some of your old shows, the ones where you told stories about your younger days in Italy, the one's where you made the goat head and sausage with your brother. He has not been on in a long time, is he well ?? Can you do more of those kinds of videos, I like to hear about your younger days in Italy!!! Thank you very much for the great videos !!!
hi Pasquale I was just wondering if you could do a video of making fruti de Mari have a great weekend
Grazie Pasquale saluti dall Olanda.
I love this pasta
That looks delicious, I love pasta and lemon, how can you go wrong. Thanks for sharing. Stay well and safe.
Pasquale you are fantastic 👏 ❤️
looking good Pasquale!! God Bless
Meraviglioso!
Mmmh lemon!
Love your videos Chef!!
Such a delight to watch..
Looks so delicious simply and delicious thank you chef for another awesome recipe love anything with lemon take care
Hi everybody, I just wanted to say I use silicone spatula to clean out of the sauce, and it works really great, this is all I wanted to say.
Have a great Sunday my friends, greetings from Poland.
All I have to say is 😋 YUM
I’m going to make that tomorrow.
It was delicious! going to make that more often!
Looks absolutely delicious Chef!! 👨🍳🍷❤️
Hi Sir, just had this for dinner, insanely delicious, thank you .
This looks great!
Excellent preparation 😍❤ looks delicious, simple pasta 👌 tempting 😋!
I’m making the chicken franchese, the lemon pasta and your fresh baked Italian bread tonight. I’ll let you know how it comes out.
so good!
Sounds good
Grazie!
GM Chef, I'm confused since you used a raw egg yolk the sauce wasn't cooked? ❤️ the recipe, easy & delicious
Love your videos. What brand of pasta do you normally use?
I'm making this tonight! My lemons are begging for something to do!
yumm enjoy!
Yum 🍋
I love it but could you please make it without cream?
Looks awesome. Would it go well with seafood?
Ooo, with scallops in garlic butter!!
@@daniellebarker7667 you know what that sounds fucking delicious I have u20 scallops in my freezer. I'm going to de thaw and make this tomorrow.
Great suggestion.