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Spaghetti in Garlic Gravy + Toasted Breadcrumbs

1/4 stick butter

2 T. flour

4 cloves garlic, minced

juice of 1/2 a lemon

1 1/2 c. half and half

1 c. freshly grated Parmesan cheese

salt

pepper

parsley

1/2 lb. spaghetti

1 c. grape tomatoes, quartered


Topping:

1 c. panko breadcrumbs

1 t. garlic powder


In a large stockpot, cook pasta according to directions, drain and set aside.  In a large skillet, melt butter over medium heat, add in garlic and stir for 1 minute until fragrant.  Sprinkle in flour and whisk together, allowing the flour to cook out for at least 1 minute. Turn up the heat to medium high, pour in half and half, lemon juice and season with salt and pepper.  Turn down the heat after a couple of minutes and let simmer until slightly thickened.  Grate in fresh Parmesan cheese.


In a separate small skillet, heat to medium and pour in panko breadcrumbs along with garlic powder, stir to combine.  Gently toast breadcrumbs until golden brown.


When sauce is ready, combine with spaghetti and add in chopped tomatoes.  Sprinkle with parsley for a garnish and top with toasted breadcrumbs.

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