Spaghetti With Browned Butter and Crispy Bread Crumbs

• 1 12 lbs spaghetti
• 1 tablespoon extra virgin olive oil
• 13 cup dried breadcrumbs
• 1 teaspoon finely grated lemon zest
• salt & freshly ground black pepper, to taste
• crushed red pepper flakes, to taste
• 2 tablespoons chopped flat leaf parsley
• 34 cup unsalted butter
• 1 cup grated mizithra cheese or 1 cup ricotta salata
• 2 tablespoons grated mizithra cheese or 2 tablespoons ricotta salata
• 1 cup freshly grated parmesan cheese
• 2 tablespoons freshly grated parmesan cheese

1. In a large pot of boiling salted water, cook the spaghetti until al dente.
2. Meanwhile, in a small skillet, heat the olive oil.
3. Add the bread crumbs and cook over moderately high heat, stirring, until browned, about 2 minutes.
4. Remove the toasted bread crumbs from the heat and add the lemon zest.
5. Season with salt, pepper, & crushed red pepper flakes and let cool.
6. Stir in the parsley.
7. In a small, heavy saucepan, melt the butter over moderate heat.
8. Cook until foamy and dark brown, about 5 minutes.
9. Remove from the heat.
10. Drain the pasta and return it to the pot.
11. Add the browned butter and the cheeses, season with salt and pepper and toss.
12. Transfer to a platter, sprinkle with the bread crumbs and serve with the remaining dressing on the side.
13. *Myzithra is a Greek sheep's-milk cheese that is similar in texture to a dry ricotta cheese.

extra virgin olive oil, breadcrumbs, lemon zest, salt, red pepper, flat leaf parsley, unsalted butter, cheese, cheese, freshly grated parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/spaghetti-with-browned-butter-and-crispy-bread-crumbs-234467 (may not work)