Lemony Goat Cheese Spaghetti with Pangrattato
This simple pasta dish will quickly become a new favorite with your family. Tender al dente spaghetti noodles are coated in creamy goat cheese infused with bright lemon juice and zest. Then rustic pangrattato (breadcrumbs) are toasted in melted butter with garlic and herbs and sprinkled over the pasta. Serve this pasta as a main dish with a side of crusty bread or as a side dish to grilled chicken or fish.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 1/2 pound spaghetti cooked al dente
- 4 ounces goat cheese crumbled
- 3 tablespoons unsalted butter divided
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/2 cup (+/-) pasta water
- 1 tablespoons parsley fresh, chopped
- 1/4 teaspoon crushed red pepper flakes optional
- 1/4 cup panko bread crumbs
- 1/2 teaspoon sage dried
- 2 teaspoons garlic minced
- 1 tablespoon basil julienne, for garnish
- salt + pepper to taste
Bring a pot of water to a boil. Then cook the spaghetti to al dente according to the package direction. While the pasta cooks, in a small skillet, melt 1 tablespoon of butter. Add garlic and let cook until fragrant, about 30 seconds, and then add the breadcrumbs and dried sage. Stir to moisten the crumbs and then continue to stir the crumbs over medium heat until toasted. Once the crumbs have turned a deep golden color, remove from heat and then season with salt and pepper, to taste. Set aside.Once cooked, reserve about 1/2 cup of the pasta water and then drain the remaining water from the pasta. Next, add the crumbled goat cheese to the warm pasta noodles along with the lemon juice, lemon zest, and remaining 2 tablespoons of butter. Stir until the butter and goat cheese is nearly melted. Now, gradually add the reserved pasta water, a few tablespoons at a time, to loosen the pasta sauce. Continue to add until a creamy sauce forms and all of the spaghetti is coated. Stir in 1 tablespoon of chopped, fresh parsley and then transfer the pasta to a serving bowl platter. Finally, sprinkle the toasted pangrattato (breadcrumbs) over the hot pasta and garnish with ribbons of fresh basil leaves.
Serve warm and enjoy.