Nateur Cooking with Romilly Dauphin Newman: Lemon Bucatini With Sourdough Bread Crumbs

Nateur Cooking with Romilly Dauphin Newman: Lemon Bucatini With Sourdough Bread Crumbs

Eating healthy doesn’t have to be boring. It’s still possible to indulge in your favorite foods, while nourishing your body at the same time. Here we share clean versions of delicious recipes that will leave you feeling and looking incredible and not to mention, insanely satisfied!

Name: Romilly Dauphin Newman

Instagram: @romillynewman

Tell us about yourself: I’m a chef, food stylist, and tastemaker based in New York City. I’m of the belief that the table you set, and the dinner you make, is only as good as the people who sit around it and the fun you have.

Favorite dish to serve at a dinner party: Whole salt baked fish.

Favorite skin food ingredient and why: Olive oil! I think every dish tastes better with a final drizzling of really good olive oil, and it leaves my skin glowing and supple. 

Top three Instagram accounts for inspiration: 




Must-have cookbook: River Cafe 30.

Favorite tableware brand/items: Always lots and lots of Cire Trudon tapers. I’m also an antique silverware hoarder. 

Dinner ambiance or vibe when throwing a party: Vampy-gourmande. Dim lighting, lots of flowers and candles. Simple food. Amazing elements cooked really well. Everything served family style. 

Three things you always keep in your refrigerator: Dijon mustard, sage, and olives

Favorite healthy treat: Apples and honey.

Eat this recipe for: A holiday dinner party!

Recipe: Lemon Bucatini With Sourdough Bread Crumbs


1/3 cup good quality olive oil

Juice + zest of one lemon

2 garlic cloves, thinly sliced

1/3 cup finely chopped parsley

1/2 cup organic parmesan cheese, freshly grated Salt

Freshly cracked black pepper

For Sourdough Breadcrumbs :

1⁄2 loaf organic sourdough (if you're gluten free, try Coco Bakes), torn into irregular pieces 2 tbsp olive oil

1 Garlic clove, smashed

1 tsp thyme leaves

Zest of one lemon

Flakey salt


To Make:

Preheat the oven to 325F.

Place sourdough on a foil-lined baking sheet and drizzle with 1 tbsp olive oil. Season with salt and pepper and place in the oven for 5-7 minutes, until golden brown and crisp, but not burnt. Set aside and let cool.

Bring a large pot of water to a boil. Add one tbsp of salt, and bucatini (there are plenty of gluten free options out there!) Cook for the recommended amount of time for al-dente. Reserve 1 cup of pasta cooking water.

In the bowl of a food processor, add bread, thyme, and garlic, and pulse until coarse breadcrumbs have formed. Then, heat a medium skillet over medium- low heat and add remaining olive oil. Add breadcrumbs, and toast until golden brown and fragrant, about 5 minutes. Add lemon zest, salt + pepper, and set aside.

Meanwhile, in a large skillet, add oil and garlic and cook on medium-low heat until garlic is soft, but not browned. About 3-4 minutes. Then, add 2 tbsp parsley, juice + zest of lemon, and 3/4 cup pasta cooking water. Increase heat to medium-high and let mixture bubble until