As summer’s warmth invites us to gather with friends and family, I’m reminded of the dishes that capture the essence of the season—light, fresh, and bursting with flavor. One such gem is my Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs. It’s amazing how the combination of creamy Fontina cheese and zesty lemon can transform simple pasta into a summer delight that feels both indulgent and refreshing.
In just 30 minutes, you can whip up this easy pasta recipe that boasts tender capellini, a silky sauce, and a delightful crunch from the toasted panko topping. Whether you’re hosting a backyard barbecue or simply enjoying a quiet dinner at home, this dish adapts beautifully to any occasion. So, grab your apron and let’s dive into a culinary experience that promises to brighten your plate and lift your spirits!
Why is Lemon Fontina Capellini a must-try?
Light and Fresh: This dish champions the essence of summer with its refreshing lemon flavor.
Creamy Indulgence: Fontina cheese melts perfectly, creating a rich, dreamy sauce that elevates every bite.
Texture Contrast: The crunchy panko breadcrumbs add an unexpected delightful crunch, making each mouthful memorable.
Quick Prep: Ready in just 30 minutes, it’s perfect for busy weeknights or last-minute gatherings.
Versatile Pairing: Serve with a simple salad or grilled veggies to round out your meal effortlessly.
Delight in this easy pasta recipe that brings sunshine to your table!
Ingredients for Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs
For the Pasta
• Fresh Capellini – Quick cooking pasta base, delicate in texture; substitute with angel hair if unavailable.
• Salted Butter – Adds richness and depth; can be replaced with olive oil for a dairy-free option.
For the Sauce
• Lemons (Juice of 1-2) – Provides brightness and acidity; use zest for additional citrus flavor.
• Parmigiano Reggiano – Adds salty, nutty notes that enhance the dish’s complexity; use Pecorino Romano for a sharper taste.
• Fontina Cheese – Creamy texture that melts beautifully; can substitute with Gruyère for a similar meltability.
For the Topping
• Stracciatella – Adds a luscious creamy element; substitute with burrata if unavailable.
• Panko Breadcrumbs (1/2 cup) – Contributes to the crunchy topping, providing texture contrast; use regular breadcrumbs in a pinch.
• Extra Virgin Olive Oil – For toasting breadcrumbs and enhancing flavor; any neutral oil can be used as an alternative.
• Garlic Clove (1, minced) – Adds aromatic flavor depth; can omit for a milder profile.
• Salt (1/4 tsp) – Enhances all flavors; adjust to taste based on dietary needs.
Enjoy whipping up this flavorful Lemon Fontina Capellini that captures the essence of summer!
How to Make Lemon Fontina Capellini
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Prepare Lemon-Garlic Panko Breadcrumbs: Heat 2 tablespoons of extra virgin olive oil in a sauté pan over low heat. Sauté 1 minced garlic clove for 1-2 minutes until fragrant but not browned, releasing its comforting aroma.
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Toast Breadcrumbs: Add 1/2 cup of panko breadcrumbs and 1/4 teaspoon of salt to the pan. Toast, stirring frequently, until golden-brown, about 4-5 minutes. Pour in juice from 1 lemon and continue to toast for an additional 2-3 minutes until absorbed, infusing the breadcrumbs with tangy flavor.
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Cook the Capellini: In a large pot, bring salted water to a boil. Cook 8 ounces of capellini until al dente (about 2-4 minutes). Reserve 1 cup of pasta water, then strain the pasta, allowing it to rest for a moment.
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Melt Butter and Combine: In a large sauté pan, melt 3 tablespoons of salted butter over low heat. Add the cooked capellini, juice from the second lemon, and 1/4 cup of the reserved pasta water. Toss gently to combine, creating a silky sauce.
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Add Cheeses: Remove the pan from heat. Stir in 1/4 cup of Parmigiano Reggiano and 1/2 cup of Fontina cheese until melted, adding more pasta water as needed to reach your desired sauce consistency. The mixture should be creamy and inviting.
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Serve and Garnish: Plate the luscious pasta, then top generously with stracciatella and the crispy toasted panko breadcrumbs, adding a delightful texture contrast to every bite.
Optional: Add a sprinkle of fresh herbs, like basil or parsley, for an extra touch of brightness.
Exact quantities are listed in the recipe card below.
What to Serve with Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs?
Elevate your dining experience with delightful pairings that complement the vibrant flavors of this creamy pasta dish.
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Light Garden Salad: A simple mix of greens, cherry tomatoes, and a zesty vinaigrette adds a refreshing crunch and balances the richness of the capellini.
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Grilled Asparagus: Tender, smoky asparagus drizzled with lemon juice brings a bright, earthy element, enhancing the dish’s citrus notes wonderfully.
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Garlic Bread: Crispy, buttery garlic bread offers a satisfying crunch that contrasts beautifully with the silky pasta, perfect for mopping up any leftover sauce.
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Roasted Cherry Tomatoes: Sweet, caramelized cherry tomatoes add a burst of flavor while their juicy texture pairs wonderfully with the creamy sauce.
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Chilled White Wine: A glass of crisp Sauvignon Blanc complements the lemony notes, providing a refreshing sip that cuts through the richness of the cheese.
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Lemon Sorbet: Finish the meal on a light note with a scoop of lemon sorbet. Its icy sweetness cleanses the palate and echoes the citrus flavor of the pasta.
Enjoy mixing and matching these delightful pairings for a memorable summer dinner!
How to Store and Freeze Lemon Fontina Capellini
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of water to revive the creamy sauce.
Freezer: For long-term storage, freeze the dish in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: When reheating, add a little extra water or broth to retain moisture and prevent the pasta from drying out, ensuring your Lemon Fontina Capellini remains delicious.
Tip: It’s best to enjoy this dish fresh, as the texture may change upon freezing, but it will still taste great!
Make Ahead Options
These Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs are perfect for busy weeknights or meal prep enthusiasts! You can prepare the panko breadcrumbs and store them in an airtight container for up to 3 days to maintain their crunch. Additionally, cook the capellini and toss it lightly with a splash of olive oil; refrigerate for up to 24 hours. When you’re ready to serve, simply reheat the pasta gently, adding a bit of reserved pasta water to revive the sauce. Top with the pre-made toasted breadcrumbs and stracciatella just before serving, and enjoy this effortlessly delicious dish that saves you precious time in the kitchen!
Lemon Fontina Capellini Variations
Customize your dish with these delightful twists that will enhance your culinary experience!
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Herb-Infused: Add a handful of fresh basil or parsley to the sauce for a vibrant flavor boost. It brightens each bite with fresh aromatic notes.
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Vegetable Delight: Toss in sautéed seasonal veggies like asparagus or cherry tomatoes, creating a colorful and nutritious addition that complements the pasta.
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Zesty Lime Twist: Swap out the lemon for lime juice for a refreshing citrus alternative that adds a unique flavor profile, perfect for adventurous palates.
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Protein-Packed: Incorporate grilled chicken or sautéed shrimp for a heartier dish that will satisfy hungry diners while adding a delightful protein punch.
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Cheese Swap: Experiment with cheeses—try creamy burrata instead of stracciatella for an even richer topping that melts beautifully over the pasta.
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Spicy Kick: For those who love heat, add a pinch of crushed red pepper flakes to the breadcrumb mixture for a zesty kick that balances the dish’s creaminess.
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Nutty Crunch: Sprinkle toasted pine nuts or walnuts over your finished dish for an extra layer of crunch and a nutty flavor that pairs beautifully with the creamy sauce.
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Whole Wheat Option: Switch to whole wheat capellini for a healthier twist that retains all the delightful flavors without sacrificing the pasta’s tender texture.
Expert Tips for Lemon Fontina Capellini
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Perfect Pasta Timing: Ensure capellini is cooked to al dente perfection, as it cooks quickly. Keep an eye on the clock to avoid mushiness in your Lemon Fontina Capellini.
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Breadcrumb Watch: Toast panko over low heat and stir constantly to prevent burning. The goal is golden-brown and crispy, not charred!
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Water Reserve: Don’t forget to reserve at least 1 cup of pasta water—it’s crucial for adjusting the sauce’s consistency in this easy pasta recipe.
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Lemon Zest Boost: For extra citrusy brightness, add zest from the lemons when making the sauce. It amplifies the refreshing flavors beautifully!
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Richness Balance: Be cautious with the amount of butter used. You can reduce it slightly for a lighter touch while still achieving creamy indulgence in your dish.
Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs Recipe FAQs
What is the best way to select lemons for this recipe?
Absolutely! Choose lemons that are bright and firm with a smooth skin. They should feel heavy for their size, indicating juiciness. Look out for any dark spots or wrinkles; those can be signs of aging. The more the merrier in terms of using both juice and zest for maximum flavor!
How should I store leftovers of the Lemon Fontina Capellini?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy it again, gently reheat on the stovetop over low heat, adding a splash of water to help revive the creamy sauce without drying it out.
Can I freeze Lemon Fontina Capellini?
Yes, you can! To freeze, place the cooled dish in a freezer-safe container or bag, ensuring it’s tightly sealed. It can be stored for up to 1 month. For the best results, thaw it overnight in the fridge before reheating. When reheating, adding a bit of water will help restore the sauciness.
What should I do if the sauce is too thick after cooking?
No worries! If your sauce turns out thicker than desired, simply add a bit of the reserved pasta water, tablespoon by tablespoon, while gently stirring. This will help loosen the sauce to your desired creamy consistency. Just remember, a little goes a long way!
Can I make this dish dairy-free?
Absolutely! To make Lemon Fontina Capellini dairy-free, substitute the salted butter with a plant-based margarine or olive oil, and replace the Fontina cheese with a dairy-free cheese alternative. For a creamy texture, consider using cashew cream or coconut cream while adjusting the flavors with nutritional yeast for that cheesy taste!
Is this recipe suitable for gluten-free diets?
Definitely! You can easily make this dish gluten-free by swapping the capellini pasta with a gluten-free pasta option, such as brown rice or quinoa pasta. Just keep an eye on the cooking time, as gluten-free pasta can vary. Enjoy your meal without worry!
Lemon Fontina Capellini with Stracciatella & Crunchy Breadcrumbs
Ingredients
Equipment
Method
- Heat 2 tablespoons of extra virgin olive oil in a sauté pan over low heat. Sauté 1 minced garlic clove for 1-2 minutes until fragrant but not browned.
- Add 1/2 cup of panko breadcrumbs and 1/4 teaspoon of salt to the pan. Toast until golden-brown, about 4-5 minutes.
- Pour in juice from 1 lemon and continue to toast for an additional 2-3 minutes until absorbed.
- In a large pot, bring salted water to a boil. Cook 8 ounces of capellini until al dente (about 2-4 minutes). Reserve 1 cup of pasta water, then strain the pasta.
- In a large sauté pan, melt 3 tablespoons of salted butter over low heat. Add the cooked capellini, juice from the second lemon, and 1/4 cup of the reserved pasta water. Toss gently to combine.
- Remove the pan from heat. Stir in 1/4 cup of Parmigiano Reggiano and 1/2 cup of Fontina cheese until melted, adding more pasta water as needed.
- Plate the pasta, then top generously with stracciatella and the crispy toasted panko breadcrumbs.