Description
This Creamy Caesar Pasta recipe transforms classic Caesar salad flavors into a rich and satisfying pasta dish. With a luscious Parmesan and lemon-based sauce enhanced by anchovies, garlic, and a hint of spice, it’s topped with crunchy garlic breadcrumbs for textural contrast. Ready in just 30 minutes, this dish offers a delightful and comforting twist on traditional Caesar dressing, perfect for a weeknight dinner or casual gathering.
Ingredients
Scale
Breadcrumbs
- 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
- 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
Optional Garnish
- Fresh chopped parsley
- Extra Parmesan cheese
Instructions
- Make Breadcrumbs: Melt the salted butter in a skillet over medium heat. Add the panko breadcrumbs and garlic powder, cooking the mixture until the breadcrumbs are golden brown and fragrant. Once done, set the breadcrumb mixture aside for topping.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bucatini or spaghetti according to the package instructions until al dente. Before draining, reserve 1 ½ cups of the pasta water. Drain the pasta well.
- Make Caesar Sauce: In a bowl, whisk together the grated Parmesan cheese, fresh lemon juice, Dijon mustard, and the large egg until smooth and combined. Set this sauce mixture aside.
- 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. Cook the mixture for about 1 minute, allowing the anchovies to dissolve and the garlic to become fragrant.
- Finish Sauce: Pour the prepared Caesar sauce mixture into the skillet with the aromatics and cook for 1 minute while stirring continuously. Gradually whisk in 1 cup of the reserved pasta water and continue cooking until the sauce thickens to a creamy consistency.
- Assemble and Serve: Add the cooked pasta directly into the skillet with the sauce and toss thoroughly to coat. Add additional reserved pasta water as needed to achieve your desired sauce consistency. Finally, top the pasta with the toasted garlic breadcrumbs, fresh chopped parsley, and extra Parmesan cheese if desired. Serve immediately while warm.
Notes
- Anchovies add a traditional umami depth to the Caesar sauce but can be adjusted based on preference.
- Be sure to reserve pasta water before draining as it helps loosen and thicken the sauce perfectly when combined.
- Using panko breadcrumbs toasted in butter adds a crunchy texture contrast that complements the creamy sauce beautifully.
- Ensure the egg is cooked through in the sauce to eliminate any safety concerns by heating the mixture well before adding pasta.
