1 cup plus 2 tablespoons grated myzithra (see Note) or ricotta salata cheese
1 cup plus 2 tablespoons freshly grated Parmesan cheese
In a large pot of boiling salted water, cook the spaghetti until al dente.
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.
In a small, heavy saucepan, melt the butter over moderate heat. Cook until foamy and dark brown, about 5 minutes. Remove from the heat.
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.
Myzithra is a Greek sheep's-milk cheese that is similar in texture to a dry ricotta cheese.