Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs

By The Pasta Table

Ingredients:

Lemon Fontina Capellini:

• 1/2 lb. fresh capellini
• 4 tbsp. salted butter
• Juice of 1-2 lemons
• 1/2 cup Parmigiano Reggiano, grated
• 1/2 cup Fontina, grated
• 1/3 cup stracciatella
• 1/2 cup lemon-garlic panko breadcrumbs
• Pasta water as needed

Lemon-Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs
• 2 tbsp. extra virgin olive oil
• 1 garlic clove, minced
• Juice of 1/2 lemon
• 1/4 tsp. salt

Directions:

Lemon-Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.
2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).
3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Lemon Fontina Capellini:

1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.
2. While the pasta is cooking, melt the butter in a large sauté pan over low heat.
3. Strain the pasta and add it to the sauté pan along with the lemon juice and 1/4 cup of pasta water. Toss over low heat until combined.
4. Remove from heat and slowly add in the Parmigiano and Fontina cheese until melted. Add more pasta water as needed, 1/4 cup at a time.
5. Plate and top with stracciatella and lemon-garlic panko breadcrumbs.