Description
This creamy Caesar pasta recipe transforms the classic Caesar salad flavors into a luscious pasta dish. With golden garlic breadcrumbs, a tangy Parmesan and lemon Caesar sauce, and the umami depth of anchovies, this dish is a perfect blend of creamy, savory, and zesty. Ready in 30 minutes, it’s a satisfying meal that highlights a unique twist on traditional Caesar dressing to be enjoyed any night of the week.
Ingredients
Scale
Breadcrumbs
- 4 tablespoons salted butter
- ¾ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
Pasta and Sauce
- 1 pound bucatini or spaghetti
- 4 ounces Parmesan cheese, grated
- ¼ cup fresh lemon juice (from 1-2 lemons)
- 3 tablespoons Dijon mustard
- 1 large egg
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 ounces anchovies, drained and minced
- 1 teaspoon red pepper flakes
- ½ teaspoon freshly ground black pepper
Optional Garnish
- Fresh chopped parsley
- Extra Parmesan cheese
Instructions
- Make Breadcrumbs: Melt the salted butter in a skillet over medium heat. Add the panko breadcrumbs and garlic powder, then cook while stirring frequently until the breadcrumbs are golden brown and crisp. Remove from heat and set aside for garnish.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bucatini or spaghetti and cook according to package directions until al dente. Before draining, reserve 1½ cups of the pasta cooking water, then drain the pasta and set aside.
- Make Caesar Sauce: In a mixing bowl, whisk together the grated Parmesan cheese, fresh lemon juice, Dijon mustard, and the large egg until smooth and well combined. Set this sauce mixture aside.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic, minced anchovies, red pepper flakes, and freshly ground black pepper. Cook for about one minute, stirring frequently, until fragrant and the anchovies begin to dissolve.
- Finish Sauce: Pour the prepared Caesar sauce mixture into the skillet with the aromatics and cook for one minute, stirring continuously. Slowly whisk in 1 cup of the reserved pasta water and cook until the sauce thickens to a creamy consistency.
- Assemble and Serve: Add the cooked pasta to the skillet and toss thoroughly to coat the noodles evenly with the Caesar sauce. Add additional reserved pasta water as needed to achieve your desired saucy texture. Top the pasta with the golden toasted breadcrumbs, fresh chopped parsley, and extra Parmesan cheese if desired. Serve immediately for the best flavor and texture.
Notes
- Anchovies add a rich umami flavor but can be omitted if you prefer a milder taste or to accommodate dietary restrictions.
- Use fresh lemon juice for the best tangy flavor in the Caesar sauce.
- To ensure safety when using raw egg, use pasteurized eggs or temper the egg by gradually adding some hot pasta water before mixing into the sauce.
- The pasta water is key to achieving a silky, emulsified sauce—don’t skip reserving it.
- For a gluten-free option, substitute traditional pasta with gluten-free pasta and ensure the panko breadcrumbs are gluten-free or replace with crushed gluten-free crackers or nuts.
