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Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs Recipe

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4.3 from 24 reviews

Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs is a bright and creamy pasta dish featuring delicate fresh capellini noodles tossed in a luscious lemon-butter sauce enriched with Parmigiano Reggiano and Fontina cheeses. Topped with soft, creamy stracciatella cheese and zesty, crunchy lemon-garlic panko breadcrumbs, this recipe strikes the perfect balance between freshness and richness, making it an elegant yet simple meal.

  • Total Time: 20 minutes
  • Yield: 4 servings

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

Instructions

  1. Prepare Lemon-Garlic Panko Breadcrumbs: In a large sauté pan over low heat, heat the olive oil and sauté the minced garlic for 1-2 minutes until fragrant, being careful not to brown the garlic. Stir in the panko breadcrumbs and salt, toasting them frequently with a wooden spoon until they turn light brown. Add the juice of 1/2 lemon and continue to toast for an additional 2-3 minutes until the lemon juice is absorbed, then remove from heat.
  2. Cook Capellini: Bring a large pot of water to a boil and season generously with salt. Cook the fresh capellini until al dente according to package instructions, usually around 2-3 minutes. Reserve 1 cup of the pasta cooking water before draining the pasta.
  3. Make Lemon Butter Sauce and Combine: While the pasta cooks, melt the butter over low heat in a large sauté pan. Add the drained pasta to the pan along with the juice of 1-2 lemons and 1/4 cup of reserved pasta water. Toss gently over low heat to combine and warm the pasta thoroughly.
  4. Melt Cheeses into Pasta: Remove the pan from heat, then gradually add the grated Parmigiano Reggiano and Fontina cheese to the pasta, stirring gently to melt the cheeses into a creamy sauce. Add more reserved pasta water in 1/4 cup increments as needed to achieve a smooth, silky consistency.
  5. Plate and Garnish: Serve the lemon Fontina capellini on plates. Top each serving with creamy stracciatella cheese and sprinkle generously with the prepared lemon-garlic panko breadcrumbs for a burst of crunch and flavor.

Notes

  • Use fresh capellini if possible for the best texture and flavor.
  • Adjust the amount of lemon juice to taste for a brighter or milder lemon flavor.
  • Toast the breadcrumbs carefully to avoid burning and bitterness.
  • Reserve extra pasta water as needed to adjust the sauce consistency.
  • Stracciatella cheese adds a creamy, soft texture that contrasts beautifully with the crunchy breadcrumbs.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Find it online: https://flavorhug.com/lemon-fontina-capellini-with-stracciatella-and-toasted-breadcrumbs-recipe/