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Creamy Lemon Garlic Penne
Serves 4-6
5
from 1 vote
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Course
Main Course, Side Dish
Servings
4
people
Equipment
Large pot
Small Pan
Large skillet
Ingredients
1x
2x
3x
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.
Keyword
Pasta
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