Gordon Ramsay’s Tagliatelle Was the Midweek Pause I Didn’t Know I Needed

I was broke and hungry. That’s the mood. Payday was two days away, and I had half a pack of tagliatelle, some sad garlic cloves, and a chili rolling around the back of the fridge like it had been through something. I wasn’t going to cook, I was going to survive. Then I remembered this Gordon Ramsay tagliatelle recipe—minimal ingredients, big flavor—and thought, “Okay Gordon, show me what broke-but-still-bougie tastes like.”

What Gordon Ramsay Would Do

If Gordon were making this, it’d be loud, hot, and fast. Tagliatelle dropped like a mic into salted water. Butter melting in the pan with just enough garlic to make the air smell expensive. He’d probably yell, “DON’T BURN THE GARLIC!” mid-sizzle. Then he’d toss in fresh chili with the flair of a man who knows how to balance heat and flavor, not just cause chaos. A little bouillon cube? Very Gordon. It’s the cheat move that makes the whole thing taste like it simmered for hours.

What I Changed (And Why)

I used dried pasta instead of fresh. Because I’m not hand-rolling anything on a Tuesday at 6PM. I also skipped the bouillon cube, not because I didn’t want to—but because I didn’t have one. I added a splash of reserved pasta water with a little salt instead, and it worked just fine.

Also? I did not have parsley. But I did have some lemon zest, so I grated a little on top at the end and pretended I was on MasterChef.

How It Turned Out

It was shockingly good. Like, “I made this out of basically nothing?” good. The garlic was soft, not bitter. The butter clung to the noodles like it was meant to be there. The chili brought the heat but didn’t punch me in the throat. And the lemon zest? Don’t skip it—it made the whole thing feel bright, not just rich.

It took 15 minutes, one pan, and zero stress. And I ate it in silence, grateful and slightly smug.

So, Was It Worth It?

Absolutely. It’s the kind of meal that reminds you food doesn’t have to be complicated to be comforting. You just need a couple of solid ingredients, some heat, and a little faith. Would I make it again? Oh yeah. This is now my official “end of the month, still got it” dinner.

How to Make Gordon Ramsay Tagliatelle

Fast, buttery, garlicky pasta with chili heat. No fuss, all flavor.

Smart Tips

• Don’t burn the garlic. Seriously. Low and slow.
• Use your pasta water. A splash brings the sauce together.
• Fresh chili > flakes. But use both if you want layers of heat.
• Lemon zest is a cheat code. Brightens the whole thing.
• Eat it hot. Don’t wait. This pasta doesn’t want to sit around.

FAQs

Can I skip the chili?
Sure, but it’ll lose the signature Ramsay heat. Use less if you want a milder version.

Fresh or dried pasta?
Fresh cooks faster and feels silkier. Dried works perfectly too.

No bouillon cube?
Skip it and use salted pasta water—it still works.

Is this a full meal?
It can be. Or add a poached egg, roasted veggies, or shrimp if you’re feeling fancy.