Lemon Garlic Orecchiette with Brown Butter Breadcrumbs

This lemon garlic orecchiette is tossed in a nutty brown butter sauce and finished with crispy brown butter breadcrumbs, parmesan, and fresh lemon. It’s bright, buttery, and comes together in about 30 minutes for an easy weeknight dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brown the butter: Melt 1 tablespoon butter in a large skillet over medium heat. Swirl continuously as it cooks. The butter will foam, then begin to turn golden brown with a nutty aroma, about 4–6 minutes. Watch closely as it can burn quickly.

Step 2

Toast the breadcrumbs: Add the panko breadcrumbs and cook, stirring often, until golden and crisp. Transfer to a bowl, then season with salt and pepper. Set aside.

Step 3

Build the sauce: Wipe out the skillet. Melt 2 tablespoons butter over medium heat. Once the butter is lightly browned, add garlic, lemon zest, and red pepper flakes. Cook for 1–2 minutes until fragrant.

Step 4

Cook the pasta: Meanwhile, cook the orecchiette in salted water until al dente. Reserve about 1 cup of pasta water.

Step 5

Finish the pasta: Add the cooked pasta directly to the skillet. Stir in the juice of half the lemon, ½ cup pasta water, the remaining 1 tablespoon of butter, and parmesan cheese. Toss until glossy, adding more pasta water as needed.

Step 6

Serve: Top with brown butter breadcrumbs, more parmesan, and additional lemon juice to taste.

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