Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
1/2 lb. spaghetti, bronze cut
2 tbsp. salted butter
2 tbsp. extra virgin olive oil
6 garlic cloves, thinly sliced
Juice of 2 lemons
1/2 tsp. crushed red chili flakes
1/3 cup Parmigiano Reggiano, finely grated
1/4 cup Italian parsley, finely chopped
2 tbsp. bottarga, finely grated
Bring a large pot of water to a boil, add plenty of salt. Cook pasta until it is al dente. Reserve 3/4 cup pasta water.
Meanwhile, in a large sauté pan over low heat, add the olive oil and sauté the garlic for 1-2 minutes, until fragrant.
Add the juice of 1 ½ lemons along with the crushed red chili flakes. Stir in the butter and let simmer over low heat until the pasta has finished cooking.
Strain the pasta and add it to the pan with the lemon butter sauce along with 1/4 cup pasta water. Toss on high heat. Add more pasta water as needed, 1/4 cup at a time.
Remove from heat and add the grated Parmigiano, chopped parsley and more lemon juice to taste. Toss again.
Plate and top with lemon-garlic panko breadcrumbs and serve!