Hello, Wednesday! Also hello again, snow! I’m kind of done with this weather TBH. Bring on the sunny, spring days with light breezes, please. But if there must be a snowpocalypse then so be it. So what do we do when we’re snowed in? Well I work from home, so not much changes for me. But for those of you who get to enjoy a day off there might be sleeping in, sipping coffee, relaxing with a good book or a movie, and perhaps even some comfort eating. Now, I’m totally down with the usual comfort classics in the middle of a cold, bleak winter, but friends, it’s March. I just can’t bring myself to dish out the long-cooked stews, soups and casseroles that we’ve been basically living off of for months. I need something bright and easy, but decadent enough to warm mah belly.
Pasta? So comforting. Creamy pasta? Even better. Creamy pasta with a bright punch of lemon? That’s the ticket! And to make things a bit more interesting, let’s top it all with some crispy, cheesy breadcrumbs, yes? I totally agree. Oh also, you can make this in roughly 20 minutes, which means more time for Netflix binge-ing.
Creamy Lemon Spaghetti with Crispy Breadcrumbs
Servings: 2 Time: 20 MINUTES
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!
2 tsp extra virgin olive oil
½ C panko breadcrumbs
3 tsp lemon zest (from one large lemon)
½ C chopped parsley (plus extra for garnish)
1 T grated parmesan or pecorino romano cheese
½ lb of spaghetti
½ C heavy cream
2 ounces cream cheese
Juice of one lemon
Salt and pepper
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.
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.
Bring a pot of water to a rolling boil, salt it generously and add the pasta.
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.
When pasta is just shy of al dente, reserve 1 cup of pasta cooking water, then drain.
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.
Season to taste with salt and pepper and serve, garnishing with a generous amount of the breadcrumb mixture and reserved parsley.