Rachel's Pasta al Limone

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.