Zesty Curly Flower Pasta

Make the crispy topping (optional). In a skillet over medium heat, warm olive oil and butter. Add panko, garlic powder, and a pinch of salt. Stir until golden and toasty, 3 to 5 minutes. Off heat, stir in parmesan. Pour into a bowl and set aside.

Boil the pasta. Bring a large pot of water to a boil and salt it generously. Cook campanelle until just shy of al dente, about 1 minute less than the box says. Reserve 1 1/2 cups pasta water, then drain. (Tip: If the sauce is not ready yet, toss the drained pasta with a tiny drizzle of olive oil so it does not glue itself together.)

Start the sauce base. While the pasta cooks, wipe out the skillet if needed. Add olive oil and 2 tbsp butter over medium heat. Add garlic and cook 30 to 60 seconds until fragrant, not browned.

Build the creamy part. Add cream, black pepper, and red pepper flakes. Simmer gently for 2 minutes. Stir in parmesan until melted.

Make it zesty (no curdling drama). Turn the heat to low, then remove the skillet from the burner. Stir in lemon zest and lemon juice. Taste. You want bright, not sour. If it is too sharp, add a touch more cream or butter. If it tastes flat, add a pinch of salt.

Finish with pasta water magic. Return the skillet to very low heat. Add drained pasta and toss. Add reserved pasta water a splash at a time until the sauce turns glossy and clings to the curls. Keep tossing for 1 to 2 minutes. Turn off the heat and stir in the remaining 1 tbsp butter for shine.

Serve. Top with parsley, extra parmesan, lots of black pepper, and the crispy breadcrumbs if using. Eat immediately while it is creamy and the edges are still doing that crisp-tender thing.