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Lemon-Caper Spaghetti with Pancetta and Toasted Breadcrumbs

Lemon-Caper Spaghetti with Pancetta and Toasted Breadcrumbs

  • Makes
    4-6 servings
  • Cook Time
    25 minutes
  • Rating

In this dish, bright, bracing lemon zest and juice perk up the savoriness of garlic, pancetta and capers, and a dusting of golden crisp breadcrumbs adds texture. This is a one-pot wonder: We cook the pasta in a minimal amount of water, and the starchy liquid that results forms a lightly thickened sauce that coats the noodles. Serve with fried eggs on top.

Ingredients
  • ½

    cup panko breadcrumbs

  • 2

    tablespoons extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 4

    ounces pancetta, chopped

  • 4

    medium garlic cloves, minced

  • ⅓

    cup drained capers, chopped

  • 1

    pound spaghetti

  • Grated zest and juice of 1 lemon

  • Optional garnish: Chopped fresh flat-leaf parsley OR finely grated pecorino Romano cheese OR both

In a large pot, cook the panko and oil, stirring, until golden brown. Transfer to a small bowl and stir in a pinch of salt. In the same pot, cook the pancetta, stirring, until crisp. Add the garlic and most of the capers; cook, stirring, until fragrant. Add 4 cups water, 1 teaspoon salt and ½ teaspoon pepper, then boil. Stir in the pasta, cover and cook, stirring, until al dente. Off heat, stir in the remaining capers and lemon zest and juice; season with salt and pepper. Sprinkle with the breadcrumbs.