• Fast

Ingredients

1. 1 1/2 pounds spaghetti
2. 1 tablespoon extra-virgin olive oil
3. 1/3 cup dried bread crumbs
4. 1 teaspoon finely grated lemon zest
5. Salt and freshly ground pepper
6. 2 tablespoons chopped flat-leaf parsley
7. 1 1/2 sticks (6 ounces) unsalted butter
8. 1 cup plus 2 tablespoons grated myzithra (see Note) or ricotta salata cheese
9. 1 cup plus 2 tablespoons freshly grated Parmesan cheese

Directions

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. Add the bread crumbs and cook over moderately high heat, stirring, until browned, about 2 minutes. Remove the toasted bread crumbs from the heat and add the lemon zest. Season with salt and pepper and let cool. Stir in the parsley. 
3. In a small, heavy saucepan, melt the butter over moderate heat. Cook until foamy and dark brown, about 5 minutes. Remove from the heat. 
4. Drain the pasta and return it to the pot. Add the browned butter and the cheeses, season with salt and pepper and toss. Transfer to a platter, sprinkle with the bread crumbs and serve with the remaining dressing on the side.

Notes

Myzithra is a Greek sheep's-milk cheese that is similar in texture to a dry ricotta cheese.