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Lemon-Caper Spaghetti with Pancetta and Toasted Breadcrumbs
In this dish, bright, bracing lemon zest and juice perk up the savoriness of garlic, pancetta and capers, and a dusting of golden crisp breadcrumbs adds texture. This is a one-pot wonder: We cook the pasta in a minimal amount of water, and the starchy liquid that results forms a lightly thickened sauce that coats the noodles. Serve with fried eggs on top.
4-6
Servings
25 minutes
Ingredients
-
½
cup panko breadcrumbs
-
2
tablespoons extra-virgin olive oil
Reviews
October 23, 2025
So incredibly good
My fam of 5 ate every last bite of this easy and flavor packed dish.
Thank you!
February 14, 2025
Valentines Day Dinner
We had this for Valentines Day dinner along with some seared shrimp as lobster tails were not available. Overall the dish was good. Very fresh. Made 1/2 a recipe. More water was required, ended up using 3 cups of water to cook the pasta. Added zest of an entire lemon and 2T lemon juice. I personally think it needed that much zest to really brighten the dish. We added parsley when we added the zest and juice. Overall I would make this again it was very good and quite easy to make. Great pairing for seafood.
January 15, 2024
Quick Mid Week Dinner
Solid dish, I added grilled chicken and shaved parmesan. Made this mid winter and I think I might enjoy it more in the summer. I wouldn't add the chicken again, it was too heavy.
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Would the amount of water used change based on using fresh vs dry pasta
How so?