Spaghetti al Limone with Toasted Breadcrumbs

Bring a large pot of salted water to a boil and cook the spaghetti until just shy of al dente.

While the pasta cooks, heat 2 tablespoons of olive oil in a skillet over medium heat and toast the breadcrumbs with one minced garlic clove until golden brown, then remove from the pan.

Zest both lemons and juice one of them into a large mixing bowl.

Whisk the remaining olive oil, lemon zest, lemon juice, grated parmesan, salt, and pepper into the mixing bowl until emulsified.

Reserve 120ml of the pasta cooking water before draining the spaghetti.

Transfer the hot pasta directly into the bowl with the lemon mixture and toss vigorously, adding the reserved water a little at a time to create a glossy, clinging sauce.

Serve immediately topped with the reserved toasted breadcrumbs.