Spaghetti with Lemon and Parmesan
Adapted from the Williams-Sonoma Test Kitchen
1/2 pound dry spaghetti
1/2 cup plus 1 Tbs. olive oil
1/4 cup dried bread crumbs
Kosher salt and freshly ground pepper
4 garlic cloves, minced
1/4 cup grated Parmesan cheese, packed
Grated zest 1 medium-size lemon
3 tablespoons fresh lemon juice
1/2 cup minced fresh flat-leaf parsley
Pinch of red pepper flakes
Bring a large pot two-thirds full of salted water to a boil over high heat. In a large fry pan over medium heat, warm the 1 Tbs. olive oil. Add the bread crumbs and sauté until browned, about 4 minutes. Season with salt and pepper and transfer to a small bowl. In the same pan over low heat, warm the remaining 1/2 cup olive oil. Add the garlic and sauté until fragrant, 1 to 2 minutes. Remove from the heat and stir in the Parmesan and the lemon zest and juice. Season with pepper.
Add the pasta to the boiling water and cook according to package directions. Reserve 1/2 cup of the pasta cooking water. Drain pasta and add to the sauce (in skillet). Toss, adding the reserved pasta cooking water as needed to achieve a silky consistency. Add the bread crumbs, parsley, red pepper flakes and salt to taste. Toss to combine and serve immediately.
**The lemon juice is an approximate. I had a nice juicy lemon and did not measure the juice, so the 3 T is a rough estimate. The lemon taste is not overpowering in the recipe, so if you really like that citrus taste, you can always add a bit more.