Description
This Creamy Caesar Pasta recipe transforms the classic Caesar salad flavors into a rich, tangy pasta dish with a crispy breadcrumb topping. Combining a homemade Caesar sauce with garlic, anchovies, Parmesan, and a hint of lemon, this hearty and comforting recipe comes together in just 30 minutes, making it a perfect weeknight meal that serves four.
Ingredients
Scale
Breadcrumb Topping
- 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
Aromatics and Seasonings
- 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
Garnish (Optional)
- Fresh chopped parsley
- Extra Parmesan cheese
Instructions
- Make Breadcrumbs: Melt the salted butter in a skillet over medium heat. Once melted, add the panko breadcrumbs and garlic powder. Cook, stirring frequently, until the breadcrumbs turn golden brown and fragrant. Remove from heat and set aside to be used as a crunchy topping.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bucatini or spaghetti and cook according to package directions until al dente. Before draining, reserve 1 ½ cups of the starchy pasta water. Drain the pasta and set aside.
- Make Caesar Sauce: In a medium bowl, whisk together the grated Parmesan cheese, fresh lemon juice, Dijon mustard, and the large egg. Set this mixture aside; it will form the base of the creamy Caesar sauce.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic, anchovies, red pepper flakes, and freshly ground black pepper. Sauté for about 1 minute until the garlic is fragrant and the anchovies begin to dissolve, infusing the oil.
- Finish Sauce: Pour the prepared Caesar sauce mixture into the skillet with the aromatics. Cook for 1 minute, stirring constantly. Slowly whisk in 1 cup of the reserved pasta water and continue cooking, whisking, until the sauce thickens and becomes creamy.
- Assemble and Serve: Add the cooked pasta to the skillet and toss thoroughly to coat each strand with the Caesar sauce. Adjust the consistency by adding more reserved pasta water if necessary. Transfer the pasta to serving plates or a bowl, then sprinkle the toasted breadcrumbs on top. Garnish with fresh chopped parsley and extra Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Anchovies add authentic Caesar flavor but can be omitted or substituted with a teaspoon of anchovy paste if preferred.
- Ensure to reserve enough pasta water as it is key to creating a smooth, emulsified sauce.
- Use fresh lemon juice for the best bright, tangy flavor.
- The egg in the sauce is cooked gently in the skillet to avoid scrambling, lending creaminess without raw taste.
- For a vegetarian version, omit anchovies or use a vegetarian equivalent.
