Anthony's M1 LAB

Tonights meal is a lemon alfredo pasta. 

The recipe to create this meal follows ;

Ingredients : 

Pasta : 

- Trader Joe's organic lemon torchietti pasta 

Sauce :

- Heavy whipping cream : 1 pint

- Butter : 1/4 cup 

- Shredded parmesan : 1/2 cup

- Shredded mozzarella : 1/2 cup 

- Zest from 1/2 a lemon 

- Juice from 1/2 a lemon 

- Minced garlic : 2 tablespoons 

- Season to taste with himalayan salt, lemon pepper, oregano & 1 bay leaf

Instructions/Observations : 

- Boil water over medium heat and add pasta. 

- Over medium heat add heavy whipping cream & butter

(heavy whipping cream bubbles very quickly)

(butter takes a while to melt in with the heavy whipping cream and you can see the oils disperse)

(butter changes the color slightly)

- Once butter has melted add in both the parmesan and mozzarella 

(looks very chunky to start specifically the parmesan)

- When the cheeses have melted down add in the zest & juice from the lemon as well as the minced garlic and seasonings. 

- Stir together until you reach desired consistency

(I like mine on the thicker side to coat the noodles so I let it cook for longer) 

- Drain the noodles and add to sauce

Questions :  

- To cook my pasta is it better to add it into cold or boiling water? What is the perfect temperature to cook pasta at?

- My pasta has lemon infused in it, does the flavor leave the noodle when boiled? 

- Should I heat my pan before adding in the heavy whipping cream or add it in and then turn the heat on? Is there an ideal temperature to cook heavy whipping cream at? 

Physical/Chemical changes : 

- When the heavy whipping cream and cheeses were at there peak heat there texture and structure changed

- The pasta expanded as it absorbed the water

Macromolecules/Nutrients : 

Carbohydrates - pasta 

Proteins - parmesan 

Lipids - butter & heavy whipping cream 

Vitamins - vitamin c from the lemon 

Energy : 

- Thermal energy 

- Chemical energy