My FAVORITE PASTA To Eat in the Hot Summer Heat

Why did I watch this laying in bed before sleeping 😂😂 Now I'm starving for this!!!

Wow a video that's straight to the point, less than 5 mins long, and doesn't drag on for 10+ mins like other channels. This is why I love NACS

I make pasta, butter, and lemon — and add whole string/snap beans, hot pepper flakes, and shrimp. Love that lemon flavor! 😋 🍋

Any teacher who recommends another teacher he respects is MY KIND OF TEACHER. I am subscribing, and thank you!

I just saw this 20 minutes ago and I have a bowl sitting in front of me. This is absolutely amazing!!

I just made this, and it was fantastic. My ONLY criticism is that the recipe should be tailored for 16oz of pasta from the jump, because if you only make 8oz, and you have to share it, you’re going to have some hard feelings about it. This was super simple to make, it tastes so good, and it comes together quick. I could easily make this again tomorrow night, and I would dare anyone in my house to say something about it.

Woah... NOT just another cooking show is well-named! You're not just listing and mixing ingredients, you're teaching us about the ingredients, how they react, techniques... Instant subscribe! Hats off!

Pure comfort. Lemons rule! 🍋💛

I tweaked this and made it even better. I take out the pasta when it's still a bit crunchy. I take about two cups of really starchy pasta water and put it in a frying pan, add the underdone pasta and cont. to cook the pasta on high heat, thus reducing the pasta water. Then I put the heat on low, melt in the butter and add the juice of one and one-half lemons - so the lemon juice is nearly raw - only warmed up with the melted butter. I stir it up with the lemon halves, as suggested, but I also add a few whole basil leaves in the stirring process. Then I serve with the mound of cheese as demonstrated. It's so good!!!

OMG This is so authentic exactly how italians do it WITHOUT CREAM!

I kick this into high gear by starting with a bunch of cracked black pepper added into browned butter and olive oil right at the beginning, even before I add the lemon. I love pepper and lemon.

I added some shrimp to mine 👍 normally I don't deviate but it seemed like it made sense and it was great.

For those of you in Texas. You can get grated parm at H‑E‑B cheese wall. They grate it everyday

My favorite pasta EVER, I eat this at least once a week! So glad you used Frank's method, although I personally still like to use the zest as you did in your older video. I also want to say that I have made it with lime (since in Mexico we don't easily find lemons) and it is also great, more acidic but still delicious.

Been watching from your humble beginnings. Glad to see you are thriving.

You are my go to for many dishes, especially Italian but loved watching Frank talk us through his Limonense. Cheers keep the videos coming

I’m making this tonight for my husband and I. Much love from Alaska❤❤❤

Looks fantastic! I love the mounding of the cheese on top. A tip for weighing out spaghetti, linguine, or any other long pasta…use a pint glass and tare the scale with the glass on top before you drop the pasta in. The shape of the glass is perfect to hold the pasta until it’s ready to go into the water.

As always your recipes don't disappoint! The family enjoyed this dish just as much! 🍋😍 Thank you!

Made it for dinner tonight! I had all the ingredients and the fam was eating as soon as the pasta was done. Our new favorite recipe!