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Cookish

Lemon-Caper Spaghetti with Pancetta and Toasted Breadcrumbs

4-6 Servings

25 minutes

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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

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Reviews
Richard C.

Would the amount of water used change based on using fresh vs dry pasta
How so?

Lynn C.

Hi Richard -

The amount of water would definitely change if you were using fresh pasta. Unfortunately we didn't test this recipe using fresh pasta so we can't say how much you would need to decrease it by. I'm sorry we can't be more helpful!

Best,
The Milk Street Team

Melissa J.

Would the amount of water change if using linguine instead of spaghetti?

Lynn C.

Hi Melissa -

As long as it is dried linguine it should stay the same.

Best,
The Milk Street Team

Gina W.

I have some lovely guanciale. I'll substitute the pancetta with it. Can't wait to make it!

Chris S.

Turned out really well- used bucatini which wasn’t a great idea - had to add quite a bit of water to get to Al dente - so next time would use spaghetti but was still delicious