Creamy lemon pasta topped with crunchy breadcrumbs is one of my favorite warmer weather comfort foods.
- 8 ounces uncooked bucatini pasta
- 1/2 tablespoon kosher or sea salt
- 2 tablespoons olive oil, divided
- 1/4 cup panko bread crumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon lemon zest
- 1 clove garlic, minced
- 3 tablespoons fresh lemon juice
- 1/4 cup white wine
- 1/4 cup heavy cream
- 2 tablespoons creme fraiche
- Cook the pasta. Fill a large pot with water and bring it to a slow boil. Add the salt and then the pasta. Cook until just slightly less than al dente. About 8-9 minutes.
- Make the breadcrumbs. Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the breadcrumbs and stir to coat with oil. Cook for 4-5 minutes or until golden brown. Remove from pan to a small mixing bowl. Stir in the parmesan cheese and lemon zest.
- Saute the garlic. Reduce heat to medium-low and add another tablespoon of oil to the pan. Add the garlic and sauteé for 30 seconds.
- Make the sauce. Add the lemon juice, wine and cream to the pan. Whisk until smooth and then cook for two minutes, whisking constantly. Stir in the creme fraiche. Check the consistency of the sauce and add a small amount of pasta water (about a tablespoon to start). Stir to incorporate. Add the pasta to the sauce and cook for 1 minute, using tongs to toss the pasta with the sauce.
- Serve. Divide the pasta and sauce between two bowls. Top with a generous helping of breadcrumbs. Serve immediately.
- Keep a close eye on the breadcrumbs while they are cooking. They can go from golden brown to burnt very quickly.
- Using a small fork to stir the parmesan and lemon zest into the breadcrumbs works well.
Keywords: light spring pasta dish, less than 30 minutes