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Trenette al Limone with Stracciatella & Breadcrumbs

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings


Trenette al Limone:

  • 1/2 lb. fresh trenette

  • Juice of 2 lemons

  • 4 tbsp. salted butter

  • 1/2 cup Parmigiano Reggiano, grated

  • 1/4 cup stracciatella

  • 1/2 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.

Trenette al Limone:

  1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 3/4 cup pasta water.

  2. While the pasta is cooking, melt the butter in a large sauté pan over low heat.

  3. Strain the pasta and add it to the sauté pan along with the lemon juice and 1/4 cup pasta water. Toss until combined.

  4. Remove from heat and slowly add in the Parmigiano until combined. Add more pasta water as needed, 1/4 cup at a time.

  5. Plate and top with stracciatella and lemon-garlic panko breadcrumbs.


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