Description
This creamy Caesar pasta recipe transforms the classic Caesar salad flavors into a rich and comforting pasta dish. Featuring a luscious homemade Caesar sauce with Parmesan, lemon juice, Dijon mustard, and anchovies, tossed with perfectly cooked bucatini or spaghetti and topped with crispy garlic panko breadcrumbs. Ready in just 30 minutes, this flavorful dish is ideal for a quick weeknight dinner or a special gathering.
Ingredients
Scale
Breadcrumbs
- 4 tablespoons salted butter
- ¾ cup panko breadcrumbs
- ½ teaspoon garlic powder
- ¼ teaspoon kosher salt
Pasta
- 1 pound bucatini or spaghetti
Caesar Sauce
- 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 turn a golden brown color. Remove from heat and set aside to keep crisp.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bucatini or spaghetti according to the package instructions until al dente. Before draining, reserve 1½ cups of pasta cooking water to use later in the sauce.
- Make Caesar Sauce: In a medium bowl, whisk together grated Parmesan cheese, fresh lemon juice, Dijon mustard, and the large egg until smooth and well combined. Set this mixture aside.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the minced garlic, anchovies, red pepper flakes, and freshly ground black pepper. Cook and stir for about 1 minute, allowing the anchovies to dissolve and the garlic to become fragrant without burning.
- Finish Sauce: Pour the prepared Caesar sauce mixture into the skillet with the aromatics. Cook for 1 minute while whisking continuously. Then gradually whisk in 1 cup of the reserved pasta water and continue cooking until the sauce thickens into a creamy consistency.
- Assemble and Serve: Add the drained pasta to the skillet and toss thoroughly to coat the noodles with the creamy Caesar sauce. Add additional pasta water a little at a time if needed to achieve your desired sauce consistency. Top the pasta with the crispy garlic panko breadcrumbs, fresh chopped parsley, and extra Parmesan cheese if desired. Serve immediately while hot.
Notes
- Anchovies add rich umami flavor and are traditional in Caesar dressing; you can adjust the amount or omit if you prefer a milder taste.
- Using fresh lemon juice rather than bottled helps brighten the sauce with vibrant acidity.
- Reserving pasta water is essential to adjust sauce thickness and help the sauce adhere to the pasta.
- The egg in the sauce is gently cooked in the skillet and adds creaminess and body; ensure not to overheat or scramble it.
- For a vegetarian version, omit anchovies and consider adding capers for a salty kick.
- The garlic breadcrumbs add a delightful crunchy texture contrast; make them ahead to have ready for topping.
