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Prep time
5 minutes
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Cook time
20 minutes
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Serves
2
Author Notes
I usually eat this all on its own, but a little grilled chicken or some nicely poached salmon wouldn’t hurt anyone. It’s an easy enough dish to make on any old day, but I really love it for date night because it’s quick, a little decadent, but not too heavy. Also you can make the breadcrumbs a day in advance—win! —Jo Thrasher
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Ingredients
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2 teaspoons
extra virgin olive oil
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1/2 cup
panko breadcrumbs
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Zest of one lemon
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1/2 cup
chopped flat leaf parsley
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2 tablespoons
grated pecorino cheese
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1/2 pound
spaghetti
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1/2 cup
heavy cream
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2 ounces
cream cheese
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Juice of one lemon
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Salt and pepper to taste
Directions
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Heat oil in a skillet over medium heat. Add breadcrumbs and stir to thoroughly coat the crumbs with the oil. Cook over medium heat, stirring frequently, until the crumbs are golden brown, 5 to 7 minutes. It will look like nothing is happening for a long time and then all of the sudden they will turn brown. It happens quickly, so keep an eye on them.
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Transfer to a bowl and add 1 teaspoon lemon zest, 1 tablespoon parsley, and the grated cheese. Stir to combine and season to taste with salt and pepper. Set aside.
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Bring a pot of water to a rolling boil, salt it generously and add the pasta.
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While the pasta cooks, wipe out the skillet you used to toast the breadcrumbs and bring the cream and cream cheese to a simmer over medium-low heat – making sure to whisk into a smooth mixture. Simmer for about 5 minutes or until it thickens slightly.
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When pasta is just shy of al dente, reserve 1 cup of pasta cooking water, then drain.
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Add the pasta to sauce, along with lemon juice and the remaining zest and parsley. Toss to combine, adding some of the reserved pasta water, a little at a time, to thin out the sauce, it will continue to thicken as it sits.
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Season to taste with salt and pepper and serve, garnishing with a generous amount of the breadcrumb mixture and reserved parsley.
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