Chef Frank Prisinzano doesn’t believe in recipes. Instead, the chef and owner of five New York City restaurants believes in cooking based on methods over recipes. We got inspired by his version of Spaghetti Limone, a simple dish of pasta with lemon sauce famous on the Amalfi Coast of Italy. Bryan and Morgan show you how to make it by following key techniques.
Learn more about this dish:
Check out Frank Frank Prisinzano on Instagram:
Check out his restaurants:
Follow Morgan on Instagram:
Follow Bryan on Instagram:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK All-Access subscription for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques. Learn more at
If you like us, follow us:
46 Comments
Leave a Reply
You must be logged in to post a comment.
A few years ago I thought I had learned what good Limone Pasta tasted like. Tried this recipe and the whole table was blown away! I'll never cook it anyway other than this.
The cheese grater that makes the fine grated cheese is called a starburst. They use it in Italy a lot. I've also bought a rotary cheese grater from Microplane with the starburst on it. I've been using this style grater for decades. It makes the cheese like a powder so it melts beautifully is sauces. I pre-grate it and keep it in a Lock and Lock container in my fridge. It stays fresh for a long time.
I’ve been making this pasta dish for yrs. A few grilled shrimp are good to add as a little change too. So easy and delicious.
This reminds me of how I learned to cook early on….family stories. Very cool, slightly emotional. 👍🤪🏳️🌈
I just made this using fresh lilikoi juice from the garden. (Passionfruit) Had no lemons around. IT WAS DELICIOUS!
"Sea salt is less salty."
Hmmm… Doesn't that just mean you can use…less regular salt?
OMG they completely forgot ground black pepper!!!
I will personally set up a blind taste test for the chef, where I will throw the same amount of regular salt, kosher salt and sea salt into pots of water. He won't be able to tell them apart. He should know better than to claim sea salt is "less salty".
People always say there will never be another great Herbalist like the old, which i disagree with because I found a herbalist on YouTube called Dr Aluda that is special and genuine, this herbalist cured my Herpes virus. what we don't know is really bigger than us. he cures HPV too..
Stick the original videos Im not feeling this girl, she doesn't know anything.please no more of these types of videos
I grew up in an Italian household in an Italian neighborhood, and I have never seen anybody eat pasta with a spoon.
Had to google who this Frank is, nice to see ATK promoting a guy know for committing wage theft multiple times. Luckily this recipe wouldn't make me want to visit one of his restaurants. Not sure why you thought this recipe was worth sharing.
Well she is just so cute! 🙂
How genius no recipe just add a hand ful and and squeeze a Lon and grate park on fine shredded side of box grater add some butter.
So fun you guys, can't wait to try this 💪🏻
Frank is the best! He deserves all the recognition and praise. Thanks ATK for this wonderful video.
Even this 60-something Anglo-midwestern girl has always known that side of the box shredder is for parmesan cheese. I imagine that develops the best sauce from a bronze-cut pasta.
Would be good with some grilled chicken. 😋
Это вкусно 😋 It's delicious thanks for the inspiration
Oooh, I like these ATK quickies! More please! (you know what they say about our modern "goldfish" attention spans!) This recipe looked quick and easy too, and YUMMY! Thanks!
You guys are great together, more Morgan and Brian. Very nice dish.
Everybody is so creative!
You need to stop perpetuating the myth that sea salt is less salty than other salts. The reason some believe it is less salty is that there are more grains of highly process salts in your spoon than there are of the larger grains. Ergo, you consume less salt, although some probably compensate by using more salt. . But it's just as salty, with pretty much the same nutrients as other salts.
THIS is why I miss wheat.😪
Your banter reminds me of my care-free dating days, making dinner with my crush, haha
“I’ve never set a timer for pasta”…….. I feel dumb for using a timer 😂
I like the attempt at a laid back approach, but this was all over the place and hard to follow. I kept having to toggle back and confirm basic quantities.
PDFL!
I'm getting the t shirt!
love this laid-back approach from ATK, still with some teachable moments
Bryan: I eat this while I'm sleeping all the time
lmao
You cant go wrong with butter and cheese!!
Good video, BUT………ATK could you please review new modern electric roasters? I still use my Hamilton Beach roaster from 20+ years ago but want a back up. I tried to buy one 2 years ago and it shorted out and smoked within the first hour, good thing I did a test run a week before I was going to use it for Thanksgiving day. I have a double oven and love it, I did the turkey in the oven last year and it made a huge mess in the oven. I love the skin and think it is vital fats for brain and skin, but no one else eats the skin in my entire family so the roaster is great and much easier to clean. You can even cook the Turkey the day before and use the roaster to heat serve the turkey in your chicken stock from the carcass the day before. My SIL who takes lots of pro cooking classes has been doing this for her husbands side for several years. I might do that this year, but do not see the need since the 20-22lb turkeys cook in 3 hours or so.
Lots of nerves from the newcomer.
Sea salt is NOT "less salty" than other salt. Salt is salt. Sodium chloride. Sea salt may have other additional minerals, but not in a high enough concentration to affect the salinity.
Please learn to pronounce Italiano correctly.
I'm going to just add some crushed red pepper flakes to mine for a little 🔥.
That side of the grater is also perfect for zesting citrus or prepping potatoes for pancakes!
Hmm…thoughts: my wife "needs" meat with dinner. Anyone think I could brown cook/brown some chicken in the second pot to lend the pasta some of the fond flavor before mixing the pasta in that same pot? Obviously serving the chicken too.
We have a new pervert cooks country
I cannot find much on the youtube about seasoning and using bare aluminum commercial grade frying pans. I know they are sold in restaurant supply stores, both online and with a brick store front. I know that restaurant cooks use this aluminum cookware, but there just isn't any information about them. Locally I can purchase a variety of aluminum commercial grade or at least commercial grade appearance at Gordon Food Service. I can find fewer than a half dozen videos on seasoning aluminum cookware, but nothing on how they are used in commercial kitchens and how to care for these bare aluminum pans as a home cook. None of the Youtube chefs have touched on the subject and it seems as though someone should make a video or two on use and care for bare aluminum commercial cookware. When you search youtube for aluminum cookware care, you almost immediately get carbon steel hits, and carbon steel just isn't aluminum – some of us are looking for specific information about specific materials, typing in aluminum and receiving 25 videos about seasoning carbon steel is simply not helpful. Please, help us out?
How about some black pepper??
Charming hosts. Not sure about rolling spaghetti with a spoon! Thought Italians frowned upon this and that it was inauthentic. First time I have ever seen it on a cooking demo.
A recipe has precise measurements. This does not.
I don't time my pasta either
This is the essence of cooking.
Use a recipe precisely or be bold and make the flavors and textures to your tastes. Cooking is Love when it's done with pure intentions. Otherwise, it's the self-importance of an ego masquerade party. 🎭🪞🎨
Basically a lemon Alfredo!
The salt added to the water is an old myth according to the mother of a t.v. chef whose name I can't recall. Not necessary!