Name: Bucatini al Limone
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 slices white sandwich bread, including crusts, diced or torn into pieces; 1 tablespoon olive oil; 1/2 teaspoon crushed red pepper flakes; Pinch kosher salt; Kosher salt; 1 pound dried bucatini; 5 tablespoons unsalted butter; 1 to 2 cloves garlic, grated on a rasp; Freshly cracked black pepper; 2 lemons, zested and juiced (zest and juice separate); 1 1/2 cups freshly grated Parmigiano-Reggiano

Directions

For the breadcrumbs: In a food processor fitted with a blade attachment, add the bread and process into coarse crumbs.
In a large skillet, heat the oil and red pepper flakes over medium heat. Add the breadcrumbs and a pinch of salt and sauté until just golden, about 3 minutes. Transfer to a bowl and set aside.
For the pasta: Boil pasta water in a large pot and salt heavily. Cook the pasta according to package directions until al dente.
Meanwhile, melt the butter in a 12-inch skillet over medium heat. Once melted, add in the garlic and some salt and pepper and cook for 1 to 2 minutes. Add the al dente pasta to the pan and toss to coat. Remove the pan from the heat. Add a ladleful of pasta water and the lemon juice to the pan and toss. Gradually add in the cheese while tossing the pasta with tongs to emulsify. Once all the cheese is added, add the lemon zest and freshly cracked black pepper.
Plate and top with the breadcrumbs. Serve immediately.

Bucatini al Limone

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