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