Creamy Mascarpone Parmesan Pasta

Ingredients:

450 grams pasta, cooked according to package instructions, drained well, reserving 1 cup of the pasta water
8 ounces mascarpone cheese
1/2 cup parmesan cheese, grated
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons parsley, chopped
1/2 teaspoon dried red chili flakes, optional
1 cup panko bread crumbs
2 tablespoons olive oil

Directions:

Cook the pasta according to the instructions on the package. Drain well, reserving 1 cup of the pasta water, and set aside.
While the pasta is cooking, add the panko breadcrumbs and the olive oil to a skillet. Stir well over medium heat. Toast the breadcrumbs until they are lightly browned and crunchy. Transfer the breadcrumbs to a plate to cool.
Next, in a large skillet, over medium heat, add ½ cup of the reserved pasta water, along with the mascarpone cheese, lemon juice, salt, onion powder, garlic powder, ground black pepper, and dried red chili flakes. Stir, warming thoroughly until the ingredients come together to form a creamy sauce.
Once the sauce is creamy, add in the parmesan cheese and stir well.
Add the cooked and drained pasta to the skillet. Toss to mix with the sauce.
Add the parsley and continue to cook until the pasta is reheated. At this point, add a splash or two of the reserved pasta water if you prefer a thinner sauce. Toss well to incorporate.
Add half of the toasted breadcrumbs, stir to incorporate, and turn off the heat.
Plate and top with some of the remaining breadcrumbs. Garnish optionally with parsley, parmesan, and more chili flakes.

I await your comments! Enjoy!