Lemony Parmesan Angel Hair with Crispy Garlic Breadcrumbs

Written by Erin Bakker

This is one of those meals I make when I’m the only one eating.

My boys never really want a meal without protein, and I am perfectly happy with a bowl of pasta and a Caesar salad. Honestly, that is pretty close to my ideal little dinner.

This one is bright with lemon, salty from the Parmesan, a little spicy from the red pepper flakes, and finished with buttery garlic breadcrumbs for crunch. It feels like more than the effort it takes, which is exactly what I want when I’m only cooking for myself.

And if you’re making Caesar salad with it, check out my homemade crouton recipe too. If we’re calling it a recipe. It is really more of a strong opinion about not taking croutons out of a bag.

What I Used

• Angel hair pasta

• Butter

• Olive oil

• 2 lemons

• Fresh Parmesan

• Crushed red pepper flakes

• Kinder’s Buttery Garlic & Herb Crispy Panko

• Fresh chives

• Salt

• Black pepper

• Pasta water- save several cups just in case

  
  

You could absolutely use another pasta here, but I really like angel hair because it keeps the whole thing light and lets the lemon and Parmesan do most of the work.

How I Made It

Cook the angel hair in generously salted water until just al dente. Angel hair cooks fast, so this is not the time to wander off and start reorganizing a drawer.

Before you drain it, save a cup or so of pasta water. You may not use all of it, but you will be very annoyed if you need it and already poured it down the drain.

While the pasta is hot, toss it with a few tablespoons of butter, a drizzle of olive oil, the zest of a lemon, a generous squeeze of fresh lemon juice, crushed red pepper flakes, freshly grated Parmesan, black pepper, and a splash of pasta water.

Keep tossing until everything starts to look glossy and the Parmesan melts into the pasta instead of just sitting on top of it.

Then taste it.

More lemon? Add it.

More Parmesan? Obviously.

More red pepper? Depends on the day.

This is not a measuring-spoon kind of recipe.

The Crispy Part

The breadcrumbs are what make this feel like an actual dish instead of buttered noodles with good PR.

I used Kinder’s Buttery Garlic & Herb Crispy Panko because I had it in the pantry, and it was perfect here. You can toast a handful in a little butter or olive oil first if you want them extra crisp, or just sprinkle them over the top and let the seasoning do its thing.

Finish the pasta with the crispy panko, fresh chives, more Parmesan, black pepper, and a few thin lemon slices if you want it to look like you had a plan all along.

A Few House Rules

Grate your own Parmesan. We have standards.

Do not skip the pasta water. It is what helps the butter, lemon, and cheese turn into something silky instead of dry.

And do not overthink this. You are looking for bright, buttery, salty, cheesy, a little spicy, and crunchy on top.

That’s it.

Serve it with a Caesar salad and homemade croutons, pour yourself something good, and call dinner done.