Giada De Laurentiis' Lemon and Pea Alfredo

What are we going to be cooking? These are from the book, yes? Yeah, you wanna help me make some pasta? Because I know you make lots of pasta. Of course, we love to make pasta. It keeps my husband happy. Well, that's a good thing. Now, I heard that somebody told me that your mother loves lemon. Is that true? Or lemon pasta? Yes, my mother's nickname is Mama Cello because when she drinks a lot of lemon jello, her little cheeks get rosy. Oh God, okay. And lemons are her favorite thing. So we're gonna make a lemon and pea Alfredo. Nice. But a really fast one. Super easy, super quick. So this is how we're gonna do it. Should we do it together? Yes, sure. Will you do it with me? Absolutely. Okay. So we're gonna start with a little bit of butter in the pan. A little butter. And I'm gonna give you a little bit of, okay, yeah, perfect, yeah, fine, perfect. Then a little bit of, so we'll do the garlic. Now, you can smash the garlic or you can chop the garlic. It kinda depends on how you like it. There. Or you can do that. Go, Rachel, go. Tell them. The starchy cooking water from your pasta, that's what marries your sauce to the pasta itself. Correct. Yeah. So here we go. So now, do you like these fusilli? I love them. It's such a fun, it's like the hair every woman wants. Well, this is my hair when I'm on vacation somewhere. This is what it looks like. And this is what it looks like when I try to be on a show. Hey. All right, here we go. Where do you love to travel other than Italy? Do you have a favorite destination? I like France. Oh, now. You know, I went to cooking school in Paris, so I have a love for. So you have an affection for that. I do, I do. Mascarpone. Oh, mascarpone. First. Okay, gotcha. Dump it in. Whole thing, baby? Whole thing. Get it in there. So the mascarpone creates this alfredo creaminess, right? Okay, so. And now, cheese. Oh my God. Parmigiano. Family is going to love this. Now, you can grate it, you can use that, whatever you want. Yeah, there you go. Go. And then lemon zest is next. On it. So what I like to do, and what my grandfather taught me to do, is add the parmigiano to the hot pasta, and then start tossing. Ooh, wow, that smells good. That smells amazing. So I was wondering how you use that. I was asking earlier. I'm like, how do you use that? There we go. And actually, that's probably safer. You won't. Smells fantastic. Grape yourself, right? Okay, so that's good. Now, we're gonna cut a lemon in half, and we're also gonna add lemon juice to it. So the idea of undercooking pasta, which you know well, is that it finishes cooking in the sauce. And it absorbs all of those fabulous flavors. Correct, mm-hmm. I love it. Have you smelled this pink peppercorns? Oh, I love pink peppercorns. I feel like they're underused. It's an underused ingredient. And look, you guys, it's pink, and it has a nice, it's not very spicy, but it has like a warmth to it. But look at the color of the pasta that it gives. It's so beautiful. It excites me to know it. Yep, there you go. Boom, boom, boom. Oh, it's glorious. And I add a lot of cheese, so if you don't eat cheese, this may not be your dish. But lots of cheese that sticks to the pasta. It sounds like most of them eat cheese. Yes.