A quick and flavorful lemon pasta dish featuring spaghetti, a buttery anchovy sauce, fresh parsley, and parmesan cheese, topped with crispy panko breadcrumbs and lemon zest. Vegan modification is also provided.
1. Bring a large pot of salted water to a boil for the pasta.
2. In a large pan over medium heat, toast the panko breadcrumbs in olive oil with the sliced parsley stems and a pinch of salt; when the breadcrumbs are golden brown, turn off the heat and add the lemon zest; remove from the pan and set aside.
3. Place spaghetti in the boiling water and cook until very al dente (3 mins less than package directions); reserve pasta water.
4. While the spaghetti is boiling, add the butter, anchovies, and red pepper flakes to the pan over medium heat and cook 2-3 mins until anchovies melt into the butter (break them up with your spatula).
5. Transfer the pasta into the the saucepan with tongs (some water clinging to the noodles is good!) and add 3/4 cup pasta water; continue cooking over medium heat for 2-4 mins until the pasta absorbs most of the liquid and is to your desired tenderness (add more pasta water if needed).
6. Turn off the heat and add the parmesan; toss the pasta in the sauce vigorously until the cheese melts and the sauce thickens (again, add more pasta water if needed to loosen the sauce); stir in parsley and lemon juice.
7. Serve with the crispy panko topping sprinkled on top and enjoy!
