Spaghetti al Limone with Toasted Breadcrumbs
Silky lemon-infused spaghetti topped with crunchy, golden, garlic-scented breadcrumbs.
Recipe Author
Riff Kitchen@riffkitchen
Spaghetti al Limone with Toasted Breadcrumbs
Silky lemon-infused spaghetti topped with crunchy, golden, garlic-scented breadcrumbs.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 5 prep · 15 cook
- 20 min
- servings
- 4
- effort
- Medium
Chef's note
The combination of bright citrus and crunchy texture elevates humble pantry ingredients into a sophisticated meal.
Method
7 steps · tap one to tick it off
Tips
Zest both lemons before juicing. A squeezed lemon is almost impossible to zest, and the zest carries most of the lemon flavor in this sauce.
Grate the parmesan finely. Fine, fluffy parmesan melts into the lemon sauce from the pasta's heat alone. Coarse shreds or pre-grated cheese clump and stay grainy.
Add the pasta water gradually. Its starch binds the oil, lemon and cheese into a glossy coating. Too much at once drowns the sauce, and too little leaves the parmesan in sticky clumps.
Swaps
No parmesan cheese? Pecorino Romano, which is saltier, so halve the added salt.
No breadcrumbs? Panko, toasted the same way with the garlic, or crushed plain crackers.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the breadcrumbs in a separate jar so they stay crisp.
Freezer: Not worth freezing: the lemon and parmesan sauce separates into oil and the spaghetti turns soft.
Reheat: In a skillet over low heat with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
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Chef's note
The combination of bright citrus and crunchy texture elevates humble pantry ingredients into a sophisticated meal.
Instructions
Follow the steps to perfection.
Tips
Zest both lemons before juicing. A squeezed lemon is almost impossible to zest, and the zest carries most of the lemon flavor in this sauce.
Grate the parmesan finely. Fine, fluffy parmesan melts into the lemon sauce from the pasta's heat alone. Coarse shreds or pre-grated cheese clump and stay grainy.
Add the pasta water gradually. Its starch binds the oil, lemon and cheese into a glossy coating. Too much at once drowns the sauce, and too little leaves the parmesan in sticky clumps.
Swaps
No parmesan cheese? Pecorino Romano, which is saltier, so halve the added salt.
No breadcrumbs? Panko, toasted the same way with the garlic, or crushed plain crackers.
Storage
Fridge: 3 to 4 days in a sealed container. Keep the breadcrumbs in a separate jar so they stay crisp.
Freezer: Not worth freezing: the lemon and parmesan sauce separates into oil and the spaghetti turns soft.
Reheat: In a skillet over low heat with a splash of water, tossing until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix