Description

This creamy Caesar pasta recipe is a delightful twist on the classic Caesar salad, transformed into a rich and flavorful pasta dish. Featuring a luscious homemade Caesar sauce with Parmesan, lemon juice, Dijon mustard, and anchovies, tossed with al dente bucatini or spaghetti and topped with crunchy golden garlic breadcrumbs, this recipe offers a perfect balance of creamy, tangy, and savory flavors. Ready in just 30 minutes, it’s an easy yet impressive meal for weeknights or entertaining guests.

Ingredients

Breadcrumbs

4 tablespoons salted butter
¾ cup panko breadcrumbs
½ teaspoon garlic powder
¼ teaspoon kosher salt

Pasta and Sauce

1 pound bucatini or spaghetti
4 ounces Parmesan cheese, grated
¼ cup fresh lemon juice (from 1-2 lemons)
3 tablespoons Dijon mustard
1 large egg
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

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Instructions

Make Breadcrumbs: Melt the salted butter in a skillet over medium heat. Add the panko breadcrumbs and garlic powder, then cook the mixture, stirring frequently, until the breadcrumbs turn golden brown and fragrant. Remove from heat and set aside.
Cook Pasta: Bring a large pot of salted water to a boil. Cook the bucatini or spaghetti according to the package directions until al dente. Before draining, reserve 1 ½ cups of the pasta cooking water for the sauce.
Make Caesar Sauce: In a medium bowl, whisk together the grated Parmesan cheese, fresh lemon juice, Dijon mustard, and the large egg until smooth and well combined. Set this mixture aside.
Sauté Aromatics: Heat 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, stirring frequently, until the garlic is fragrant and the anchovies have softened.
Finish Sauce: Pour the prepared Caesar sauce mixture into the skillet with the aromatics. Cook for 1 minute while whisking continuously, then slowly stir in 1 cup of the reserved pasta water. Continue cooking and whisking until the sauce thickens to a creamy consistency.
Assemble and Serve: Add the cooked pasta to the skillet with the sauce and toss well to coat evenly. If the sauce is too thick, add more reserved pasta water a little at a time to reach your desired consistency. Transfer to serving plates and sprinkle the toasted garlic breadcrumbs on top. Garnish with fresh chopped parsley and extra Parmesan cheese if desired. Serve immediately for best flavor and texture.

Notes

Anchovies add a signature umami flavor to the Caesar sauce. Use good-quality anchovies packed in oil, drained and minced finely.
If you prefer not to use raw egg, you can temper it by slowly adding hot pasta water while whisking vigorously before combining with the skillet ingredients.
To make the breadcrumbs extra crispy, you can toast them a bit longer but be careful not to burn them.
Freshly squeezed lemon juice is preferred for the best brightness and acidity.
Reserve pasta water is key to adjusting the sauce thickness and helping it cling to the pasta.