lemon mascarpone pasta with buttery crumb
the pasta that feels fancy but costs $3.25 a serve
ingredients
500g pasta
150g mascarpone
½ cup finely grated parmesan (and extra to finish)
1 lemon (zest and juice)
2 tbsp olive oil
1 small garlic clove, finely grated
Salt and freshly cracked black pepper
Buttery breadcrumbs
1 cup breadcrumbs (or panko)
2 tbsp olive oil
25g butter
Zest of ½ lemon
Pinch of salt
method
Bring a large pot of generously salted water to the boil and cook the pasta until al dente.
While the pasta cooks, make the breadcrumbs. Heat olive oil in a small pan over medium heat then add butter. Add the breadcrumbs and cook, stirring often, until golden and crisp. Remove from the heat and stir through the lemon zest and a pinch of salt. Set aside.
In a large bowl combine the mascarpone, lemon zest, garlic, olive oil and parmesan.
Just before draining the pasta, scoop out about a cup of the pasta cooking water.
Add the hot pasta straight into the bowl with the mascarpone mix. Toss well until the mascarpone melts into a glossy sauce that coats the pasta. Add pasta water if needed to loosen the sauce.
Add a squeeze of lemon juice and plenty of black pepper, adjusting seasoning to taste.
Serve immediately with extra parmesan and a generous scattering of the buttery breadcrumbs.
Serves 4 (or 2 hungry people)
