Fried Lemon Pasta & Pangrattato

Charred lemon becomes a Dijon-maple sauce with a crisp breadcrumb finish.

Cooking time ≈ 30 min

Estimated nutrition · Per serving
≈ 680 kcal · Protein 15 g · Carbs 91 g · Fat 30 g

Ingredients

• For the pasta
• 180 g spaghetti or linguine
• 1-2 lemons
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 3 tbsp extra-virgin olive oil
• 100–150 ml water
• ½ tsp salt
• Freshly ground black pepper
• For the crispy pangrattato
• 35 g panko or breadcrumbs
• 1 tbsp olive oil
• pinch of salt

Method

1. Sear thick lemon rounds in a lightly oiled pan over medium-high heat for 2–3 minutes per side. Cool slightly; remove most peel if a smoother sauce is preferred.
2. Blend lemon, Dijon, maple syrup, olive oil, salt and about 50 ml water. Add water gradually until pourable.
3. For the crumb topping, the method uses 1 tbsp melted butter with breadcrumbs and salt, baked at 180°C until golden.
4. Boil pasta until 1–2 minutes short of al dente, reserving at least 200 ml cooking water.
5. Toss pasta over medium heat with about 100 ml cooking water and some lemon sauce. Add more sauce and water as needed; finish with pepper and breadcrumbs.