This is a great pantry meal that is freshened up with the addition of lemon and fresh parsley. All these ingredients will last weeks in the refrigerator or can be found in your pantry. The fresh breadcrumbs add that necessary crunch to elevate this dish. I don’t think this dish needs anything else, but you can add some lean protein like shrimp or chicken to stretch it out.

Tips:

• Whether I make a loaf of bread or I buy a good loaf from the bakery, anything that gets too stale to eat I pulse in a food processor, then store in the freezer until I need it.

• Make sure you zest the lemon before you juice it- to keep you sane.

• Mascarpone cheese is usually found in the cheese case of your market. If you can’t find it you can use regular cream cheese.

• To make this dairy free, omit the mascarpone and cream then increase the olive oil.

• Make this gluten free with gluten free pasta and gluten free plain bread crumbs.

Lemon Spaghetti with Homemade Breadcrumbs

Originally from Food52

Serves 4 or 2 if you eat like me

PREP 15 minutes

COOK 10 minutes

INGREDIENTS

2 tablespoons olive oil, divided

1/2 cup fresh breadcrumbs

1 pound spaghetti

Zest and juice of one lemon, separated

2 cloves garlic, smashed

1/2 cup chopped flat leaf parsley

1/2 cup heavy cream

2 oz. Mascarpone cheese

Salt and pepper, to taste

2 tablespoons grated parmesan cheese

INSTRUCTIONS

1. In a skillet over medium heat, add one tablespoon of the olive oil. Once hot add the fresh breadcrumbs with a pinch of salt. Toast the breadcrumbs until golden brown, about 5 minutes. This can be done ahead of time. Remove breadcrumbs to a plate.

2. Meanwhile bring a pot of water to boil. Once boiling generously salt the water. It should taste like the sea. Cook spaghetti according to package, to al dente, reserving 1 cup of pasta water.

3. In the frying pan add the last tablespoon of oil and the smashed garlic. Sauté for a minute until fragrant. Add the mascarpone cheese and heavy cream and bring to a simmer. Add the lemon zest.

4. Add the spaghetti to the frying pan and using tongs, coat all the strands of pasta with the cream sauce. Add the lemon juice and pasta water, in small amounts until you get the desired consistency of the sauce. It should be smooth, but not runny. The starchy pasta water will help thicken the sauce too. Adjust seasoning with more salt and pepper than add the parsley and toss again.

5. If serving family style, add the toasted breadcrumbs to the pan, along with parmesan cheese. If portioning the pasta, add the breadcrumbs and cheese to the top of each bowl.