Creamy Lemon Garlic Penne
Serves 4-6
Equipment
- Large pot
- Small Pan
- Large skillet
Ingredients
- ½ cup panko breadcrumbs
- 1 Tbsp butter
- 1 pound penne
- 2 Tbsp olive oil
- 6 cloves garlic thinly sliced
- 1 cup grated pecorino romano
- 2 lemons zested and juiced
- ½ cup mascarpone cheese
- Kosher salt and pepper to taste
Instructions
- Place a large pot of water over high heat and bring to a boil for the pasta.
- Heat butter over low heat in a small pan until melted.
- Add panko and toast until golden brown. Set aside.
- Once water boils, salt water heavily and drop in pasta. Cook to al dente.
- Meanwhile, in a large skillet with high sides, heat olive oil over medium heat. Add garlic.
- Cook garlic until golden. Add a splash of pasta water.
- Add drained pasta to pan with garlic. Stir in lemon juice and zest.
- Add pecorino alternating with splashes of pasta water, in three additions, stirring in between each addition.*
- Stir in mascarpone.
- Season with salt and pepper to taste.
- Garnish with toasted breadcrumbs and black pepper.
Notes
*You are looking to emulsify the cheese and pasta water to create a sauce.
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