Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
Ingredients:
Lemon Fontina Capellini:
1/2 lb. fresh capellini
4 tbsp. salted butter
Juice of 1-2 lemons
1/2 cup Parmigiano Reggiano, grated
1/2 cup Fontina, grated
1/3 cup stracciatella
1/2 cup lemon-garlic panko breadcrumbs
Pasta water as needed
Lemon-Garlic Panko Breadcrumbs:
1/2 cup plain panko breadcrumbs
2 tbsp. extra virgin olive oil
1 garlic clove, minced
Juice of 1/2 lemon
1/4 tsp. salt
Directions:
Lemon-Garlic Panko Breadcrumbs:
In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.
Lemon Fontina Capellini:
Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
While the pasta is cooking, melt the butter in a large sauté pan over low heat.
Strain the pasta and add it to the sauté pan along with the lemon juice and 1/4 cup of pasta water. Toss over low heat until combined.
Remove from heat and slowly add in the Parmigiano and Fontina cheese until melted. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with stracciatella and lemon-garlic panko breadcrumbs.
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