Ingredients
- Capellini pasta: 1 pound
- Fontina cheese: 8 ounces, grated
- Stracciatella cheese: 4 ounces
- Lemons: 2, zest and juice
- Butter: 4 tablespoons
- Olive oil: 2 tablespoons
- Crusty bread: 4 slices
- Fresh parsley: 1/4 cup, chopped
Instructions
- Step 1: Cook the capellini pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- Step 2: While the pasta is cooking, toast the bread slices until golden brown. Set aside.
- Step 3: In a large pan, melt the butter with olive oil over medium heat. Add the lemon zest and cook for 1 minute until fragrant.
- Step 4: Add the cooked pasta to the pan, along with the lemon juice and half of the grated Fontina cheese. Toss to combine, adding reserved pasta water as needed to create a creamy sauce.
- Step 5: Stir in the remaining Fontina cheese and cook until melted and the sauce is smooth.
- Step 6: Divide the pasta among plates, top with stracciatella cheese and chopped parsley. Serve immediately with toasted bread on the side.
Notes
- Store leftover pasta separately from the toasted bread to prevent the bread from getting soggy.
- Reheat the pasta with a splash of milk or cream to restore its creamy consistency.
- Garnish with extra lemon zest and a drizzle of olive oil for an extra burst of flavor and visual appeal.
- Don't overcook the pasta; al dente is key to prevent it from becoming mushy when combined with the cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American