Why You’ll Love This Recipe
Light & Creamy: The combination of Fontina and stracciatella cheeses creates a velvety sauce without heaviness.
Bright & Fresh: Lemon zest and juice brighten the flavors beautifully.
Textural Contrast: Crunchy toasted breadcrumbs add satisfying texture.
Quick & Elegant: Ready in just 35 minutes, perfect for a weeknight or special dinner.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 oz capellini pasta
- 1 cup stracciatella cheese
- 1 cup Fontina cheese, shredded
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- ½ cup vegetable or chicken broth
- ½ cup toasted breadcrumbs
- Salt, to taste
- Freshly cracked black pepper, to taste
- Fresh basil leaves, for garnish
Directions
- Cook the Pasta: Bring salted water to a boil in a large pot. Add capellini and cook according to package instructions until al dente.
- Prepare the Sauce: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté about 1 minute until fragrant.
- Add Broth and Lemon: Pour in vegetable or chicken broth. Add lemon zest and juice, stirring to combine.
- Combine Pasta and Sauce: Drain pasta, reserving 1 cup of pasta water. Add pasta to the skillet and toss to coat with the sauce.
- Incorporate Cheeses: Remove from heat and stir in Fontina and stracciatella until melted and creamy.
- Adjust Consistency: Add reserved pasta water gradually if sauce is too thick.
- Season: Taste and season with salt and freshly cracked black pepper.
- Serve with Breadcrumbs: Plate the pasta and sprinkle toasted breadcrumbs on top for crunch.
- Garnish: Finish with fresh basil leaves.
- Enjoy: Serve immediately for best flavor and texture.
Servings and Timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
- Use gluten-free pasta for a gluten-free version.
- Add sautéed mushrooms or asparagus for extra veggies.
- Substitute Fontina with mozzarella or provolone for a milder taste.
- Sprinkle red pepper flakes for a touch of heat.
Storage/Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the sauce.
FAQs
Can I use other types of pasta?
Yes, thin spaghetti or angel hair pasta work well too.
What if I don’t have stracciatella?
Use fresh mozzarella or burrata as a substitute.
Can I make the toasted breadcrumbs ahead?
Yes, prepare and store in an airtight container for up to a week.
Is this dish vegetarian?
Yes, it contains no meat.
Can I add protein?
Grilled chicken or shrimp pair nicely with this pasta.
How do I toast breadcrumbs?
Sauté breadcrumbs in a little olive oil over medium heat until golden and crisp.
Can I freeze leftovers?
Not recommended, as the creamy cheese sauce may separate.
How lemony is the dish?
Moderately lemony; adjust zest and juice to taste.
Can I add herbs to the sauce?
Fresh basil is best as garnish, but thyme or oregano can be added.
What cheese pairs well with Fontina?
Mozzarella, provolone, or Parmesan complement Fontina well.
Conclusion
Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs offers a wonderful balance of creamy cheese, fresh citrus, and crunchy texture in a quick and elegant pasta dish. Whether for a weeknight dinner or special occasion, it’s sure to delight with every bite.
Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs: An Incredible Ultimate Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course, Pasta
- Method: Boiling, Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
Lemon Fontina Capellini with Stracciatella and Toasted Breadcrumbs is a bright and creamy pasta dish featuring delicate capellini tossed in luscious cheeses and zesty lemon, topped with crunchy toasted breadcrumbs for perfect texture.
Ingredients
8 oz capellini pasta
1 cup stracciatella cheese
1 cup Fontina cheese, shredded
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zested and juiced
½ cup vegetable or chicken broth
½ cup toasted breadcrumbs
Salt, to taste
Freshly cracked black pepper, to taste
Fresh basil leaves, for garnish
Instructions
- Bring salted water to a boil in a large pot. Cook capellini according to package instructions until al dente.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Add vegetable or chicken broth, lemon zest, and juice. Stir to combine.
- Drain pasta, reserving 1 cup of pasta water. Add pasta to skillet and toss to coat with the sauce.
- Remove from heat and stir in Fontina and stracciatella until melted and creamy.
- Add reserved pasta water gradually to adjust sauce consistency if needed.
- Season with salt and freshly cracked black pepper to taste.
- Plate pasta and sprinkle toasted breadcrumbs on top for crunch.
- Garnish with fresh basil leaves.
- Serve immediately for best flavor and texture.
Notes
Use gluten-free pasta for a gluten-free option.
Add sautéed mushrooms or asparagus for extra veggies.
Substitute Fontina with mozzarella or provolone for a milder flavor.
Sprinkle red pepper flakes for a touch of heat.
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat gently on stovetop or microwave with splash of broth or water to loosen sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
