Lemon and Toasted Hazelnut Spaghetti - 2Teaspoons

Lemon and Toasted Hazelnut Spaghetti

Rich anchovies, garlic and thyme flavored hazelnut breadcrumbs tossed with creamy, lemony pasta!
Course Main
Servings 4
Author 2Teaspoons



  • 1/3 cup olive oil
  • 1/4 cup + 2 tablespoons butter
  • 12 anchovies 2 oz can (chopped/diced)
  • 3 garlic cloves minced
  • ½ cup ground hazelnuts about 2.5 oz by weight
  • ½ cup panko breadcrumbs
  • ¼ cup fresh thyme chopped (or 1 tablespoon dried thyme)
  • zest of 2 lemons


  • 1/2 pound pasta spaghetti, angel hair
  • 2 egg yolks beaten
  • juice of 2 lemons


  1. Grind hazelnuts in food processor and toss with breadcrumbs
  2. Heat butter and oil in large skillet on med-low, and sauté garlic and anchovies until fragrant, about 1 minute. Stir in breadcrumbs and hazelnuts to coat with oil. Continue toasting, stirring constantly until breadcrumbs are golden brown, about 10 minutes. Remove from heat. Toss with lemon zest and thyme. Set aside.
  3. Bring pasta and water to a boil and cook pasta until al dente, about 6 minutes. Drain pasta, reserving 2 cups pasta water. Place drained pasta back in the hot pot. Slowly pour in lemon juice and egg yolks, stirring constantly to coat. Pour in reserved pasta water until desired moisture is reached. Toss with most of the breadcrumbs.
  4. Plate and serve immediately with extra breadcrumbs, a drizzle of olive oil and lemon wedges.