TOTAL TIME: 20 minutes
SERVES: 4
Milk & Dairy
1/2 cup cream
3 tbsp butter
1 cup shredded parmesan
Pantry
1/2 cup panko breadcrumbs
1 tbsp olive oil
12 oz spaghetti
1/4 cup salt
1/2 tbsp flour
Produce
1 lemon
pre-recipe prep
Shred your parmesan cheese
Zest your lemon and cut it in half
Make your breadcrumbs. To a medium frying pan, heat 1 tbsp olive oil over medium heat. Add 1/2 cup panko breadcrumbs and 1/2 tsp salt. Cook, stirring frequently, until golden brown in color (about 5 minutes). Set aside.
Start your pasta. In a large pot, bring water to a boil with 1/4 cup salt. Cook per box instructions to al dente.
Make your sauce. While your water is coming to a boil/pasta is cooking, start your sauce.
To a large pan over medium heat, add 3 tbsp butter. Once just melted, add 1/2 tbsp flour and your lemon zest, whisk until incorporated and cook for about 1 minute.
Add 1/4 cup cream and whisk until incorporated. Add remaining 1/4 cup cream and whisk again. Cook until sauce begins to thicken 1-2 minutes.
Add 1/3 cup cheese and mix until incorporated. Repeat until cheese is gone. Set pan aside off the heat until your pasta is cooked.
Assemble. Once your pasta is boiled, reserve 1 cup pasta water and drain the rest.
In your frying pan, add the pasta to your sauce and mix well. Add reserved water 1/4 cup at a time until you're sauce reaches desired consistency (you want somewhere between cream and ketchup consistency).
Juice 1 lemon over pasta and mix well. Serve with your toasted bread crumbs and of course more cheese.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!