Creamy Caesar Pasta

Creamy Caesar Pasta has all the wonderful flavors of a traditional Caesar salad.  The creamy sauce is made with lemon juice, Dijon mustard, Parmesan cheese, egg, garlic and anchovies.  Toss bucatini in the sauce and top it with garlicky breadcrumbs and you have a winner winner!

Start this tasty pasta by making the garlic breadcrumbs. Add panko breadcrumbs and garlic powder to a skillet that has melted butter in it.  Stir and cook until lightly golden and then set aside.

Cook the pasta according to the instruction and reserve 1 & 1/2 cups of pasta water before draining it.  Set aside the cooked pasta.

In a small bowl, whisk together the Parmesan cheese, lemon juice, Dijon mustard, and egg and set aside.

In a large skillet with olive oil, add the garlic, anchovies, red pepper flakes and black pepper.  Cook for a minute and add the reserved Dijon mixture and cook for another minute.  Whisk in a cup of the reserved pasta water and cook until nice and thick.

Add the pasta to the skillet and coat with the sauce.  If you need to add a little more pasta water to make the sauce creamier, go ahead.

Top with the breadcrumbs, fresh parsley and extra parmesan cheese.  Serve it right away for a satisfying side dish or light main course!

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Creamy Caesar Pasta

Makes: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 4 tbsp salted butter
  • 3/4 cup panko breadcrumbs
  • 1/2 tsp garlic powder
  • 1/4 tsp kosher salt
  • 1 pound bucatini or spaghetti
  • 4 ounces parmesan cheese, grated
  • 1/4 cup fresh lemon juice (1-2 lemons)
  • 3 tbsp dijon mustard
  • 1 large egg
  • 2 tbsp olive oil
  • 5 cloves garlic, minced
  • 2 ounces anchovies, drained and minced (see Chef’s Note)
  • 1 tsp red pepper flakes
  • 1/2 tsp fresh black pepper
  • fresh chopped parsley and more Parmesan cheese, optional garnish


In a small skillet heat the butter on medium heat. Add in the breadcrumbs and garlic powder and cook until lightly golden, stirring occasionally. Set aside.

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.

Whisk together parmesan cheese, lemon juice, dijon mustard, and egg. Set aside.

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 one more minute. Whisk in 1 cup of the reserved pasta water and cook until thickened, 1-2 minutes.

Add pasta to the skillet and coat with sauce, adding more pasta water to achieve a creamy sauce, if necessary. Top with breadcrumbs and fresh parsley, and more parmesan cheese. Serve immediately.

Chef’s Note:

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

Recipe by Cookies and Cups


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