Creamy Ghee Spaghetti al Limone with Ghee Pangrattato
OMGheeShare
A lemony, silky pasta with crispy, garlicky breadcrumbs . Simple comfort food, elevated.
This dreamy bowl of Spaghetti al Limone is what happens when bright citrus meets creamy ghee and golden, garlicky pangrattato. It’s elegant, but quick. Simple, but deeply satisfying. And it all comes together in under 30 minutes.
The secret to the luscious sauce? Ghee.
It melts beautifully into the lemon juice and zest to create a glossy emulsion that coats each strand of pasta without overpowering the freshness of the lemon. Then comes the crunch - crispy pangrattato (aka fancy breadcrumbs) toasted in ghee with garlic and parsley. It’s the texture topper that takes this dish from good to unforgettable.
This is a no-fuss, weeknight dinner that feels just a little bit fancy. Serve it as is, or pair it with a simple green salad and a glass of chilled white for full trattoria-at-home vibes.
Creamy Ghee Spaghetti al Limone with Ghee Pangrattato
Rated 5.0 stars by 1 users
Author:
OMGhee
Servings
2
Prep Time
10 minutes
Cook Time
15 minutes
A silky, lemony spaghetti made extra lush with ghee and topped with garlicky, golden pangrattato. This dish is quick, comforting, and deceptively simple = perfect for an effortless weeknight dinner that still feels a bit fancy.
Ingredients
-
250 grams dried spaghetti
- 1 lemon for juice and zest
- 2 tbsp OMGhee for spaghetti
- 1tbsp OMGhee for pangratatto
- 1 cup panko crumbs
- Handful chopped parsley
- 1 clove of garlic, grated
-
Salt to taste
Directions
Start by making the pangratatto. Add 1 tbsp of OMGhee to a hot pan to melt, then add your panko crumbs
- Gently stir then add grated garlic clove and a small handful of parsley (reserving the rest for the pasta)
- Gently stir until the bread crumbs are brown and crispy then set aside in a bowl
- Get your pasta on the boil in salted water - ensure you only boil it for 5 or so minutes to just under al dente to allow it to finish in the pan with the lemon and ghee
- In a pan, add 2 tbsp of OMGhee with the zest and juice of your lemon
- Now add your par-cooked pasta and simmer on a gentle heat to allow it to absorb the flavours
- Keep stirring until the pasta has absorbed the pan juices and is cooked to your liking, add the remaining parsley and plate up
- Top with a very generous amount of that delicious pangratatto and enjoy!
