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Creamy Caesar Pasta

  • Prep Time:
    10 minutes

  • Cook Time:
    20 minutes

  • Total Time:
    30 minutes

  • Yield:
    4 servings

  • Category:

  • Method:

  • Cuisine:


A creamy and comforting Caesar Pasta recipe with all the flavors of the classic salad! Made from tender pasta tossed in a flavorful parmesan and lemon sauce with garlic and anchovies, topped with crispy garlic breadcrumbs.


  • 4 tablespoons salted butter
  • 3/4 cup panko breadcrumbs
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1 pound bucatini or spaghetti
  • 4 ounces parmesan cheese, grated
  • 1/4 cup fresh lemon juice (12 lemons)
  • 3 tablespoons dijon mustard
  • 1 large egg
  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 2 ounces anchovies, drained and minced (*see note)
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon fresh black pepper
  • Optional garnish – fresh chopped parsley and more Parmesan cheese


  1. Prep breadcrumbs: In a small skillet heat the butter on medium heat. Add in the breadcrumbs and garlic powder and cook until lightly golden, stirring sometimes. Set aside.
  2. Pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Reserve 1 1/2 cups of pasta water.
  3. Make the Caesar sauce: Whisk together parmesan cheese, lemon juice, dijon mustard, and egg. Set aside.
  4. Add oil to a large skillet on medium heat. Add in the garlic, anchovies, red pepper flakes, and black pepper. Cook for 1 minute until the garlic is fragrant. Add in the reserved dijon mixture and cook for 1 more minute. Whisk in 1 cup of the reserved pasta water and cook until thickened, 1 – 2 minutes.
  5. Assemble: Add pasta to the skillet and coat with sauce, adding more pasta water to attain a creamy sauce, if necessary. Top with breadcrumbs and fresh parsley, and more parmesan cheese. Serve instantly.


*you can reduce the amount of anchovy to 1 ounce if you prefer a milder flavor.