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Brown Butter Garlic Parmigiano Linguettine

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


  • 1/2 lb. linguettine pasta

  • 4 tbsp. salted butter

  • 4 garlic cloves, minced

  • 1 cup Parmigiano Reggiano, grated

  • Zest of 1 lemon

  • 1/4 tsp. crushed red chili flakes

  • 1 tbsp. parsley, finely chopped

  • 1/3 cup lemon-garlic panko breadcrumbs

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Brown Butter Garlic Parmigiano Linguettine

  1. Bring a large pot of water to a boil.

  2. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

  3. Meanwhile, melt the butter in a large sauté pan over medium heat until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn!

  4. When the butter begins to turn golden brown, add the minced garlic and sauté for about 1 minute.

  5. Strain the pasta and add it directly to the sauté pan along with 1/4 cup pasta water. Toss on medium heat.

  6. Remove from heat and add the Parmigiano and toss again to combine. Add more pasta water as needed, 1/4 cup at a time.

  7. Add the lemon zest, crushed red chili flakes and parsley. Toss again.

  8. Plate and top with more parsley, Parmigiano and breadcrumbs.


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