Description
Quick & easy creamy lemon pasta.
Ingredients
Scale
- 8 ounces short cut pasta
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- ½ cup reserved pasta water
- ¼ cup mascarpone, room temperature
- ¼ cup parmigiano reggiano, grated
- 2 tablespoons lemon juice
- 1 teaspoon fresh lemon zest, plus more for topping
- 1 teaspoon kosher salt
Breadcrumb topping:
- ¼ cup seasoned breadcrumbs, I use the 4C brand
- 1 tablespoon salted butter
Instructions
- Bring a pot of water to a boil. Salt the water, add 8 ounces pasta of choice, and cook according to package directions. Before draining, reserve ½ cup pasta water.
- If making the breadcrumb topping, melt 1 tablespoon salted butter in a small saucepan over medium heat. Add ¼ cup seasoned breadcrumbs and stir continuously until golden brown. Remove from heat and set aside.
- In a separate saucepan over low to medium heat, add 1 tablespoon olive oil. Add 2 cloves minced garlic and sauté until fragrant, about 30-60 seconds.
- Add 2 tablespoons unsalted butter and let it melt completely.
- Stir in 1 teaspoon fresh lemon zest and 2 tablespoons lemon juice. Let simmer for 2-3 minutes to bring everything together.
- Reduce the heat to very low. Add ¼ cup mascarpone and ¼ cup grated parmigiano reggiano, stirring until smooth and fully combined.
- Season with 1 teaspoon kosher salt.
- Gradually stir in the reserved pasta water, starting with about ¼ cup and adding more as needed until the sauce is smooth and lightly loosened (up to the full ½ cup).
- Add the drained pasta to the sauce and toss until evenly coated and glossy.
- Top with extra lemon zest, more grated parmigiano reggiano, and the toasted breadcrumbs, if using. Serve immediately.
Notes
Use short cut or long cut pasta.
Top with toasted breadcrumbs, extra lemon zest, and parmigiano reggiano before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian