Follow these easy steps to create your delicious Lemon Fontina Capellini with Stracciatella & Toasted Breadcrumbs:

1. Cook the Pasta: In a large pot of salted boiling water, cook the capellini according to package instructions until al dente. Reserve about ½ cup of pasta cooking water, then drain the pasta and set it aside.
2. Toast the Breadcrumbs: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the panko breadcrumbs and toast them until golden brown, stirring frequently. This should take about 3-5 minutes. Once toasted, transfer the breadcrumbs to a plate and set aside.
3. Prepare the Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the cooked capellini and mix well to coat. Stir in the reserved pasta cooking water, lemon juice, and lemon zest. Mix until well combined and heated through.
4. Add the Cheeses: Reduce the heat to low, then add the Fontina cheese and stir until it melts and creates a creamy sauce. Gently fold in the stracciatella cheese, allowing it to warm without melting completely.
5. Season: Add salt, pepper, and red pepper flakes (if using) to taste. Stir in the chopped basil and toss everything together to combine the flavors.
6. Plate Up: Serve the pasta onto plates or bowls and top generously with toasted breadcrumbs. Garnish with extra basil and lemon zest if desired.

Following these instructions will guide you effortlessly toward a delightful meal that truly shines!