-
1
Heat oil in a skillet over medium heat. Add breadcrumbs and stir to thoroughly coat the crumbs with the oil. Cook over medium heat, stirring frequently, until the crumbs are golden brown, 5 to 7 minutes. It will look like nothing is happening for a long time and then all of the sudden they will turn brown. It happens quickly, so keep an eye on them.
-
2
Transfer to a bowl and add 1 teaspoon lemon zest, 1 tablespoon parsley, and the grated cheese. Stir to combine and season to taste with salt and pepper. Set aside.
-
3
Bring a pot of water to a rolling boil, salt it generously and add the pasta.
-
4
While the pasta cooks, wipe out the skillet you used to toast the breadcrumbs and bring the cream and cream cheese to a simmer over medium-low heat - making sure to whisk into a smooth mixture. Simmer for about 5 minutes or until it thickens slightly.
-
5
When pasta is just shy of al dente, reserve 1 cup of pasta cooking water, then drain.
-
6
Add the pasta to sauce, along with lemon juice and the remaining zest and parsley. Toss to combine, adding some of the reserved pasta water, a little at a time, to thin out the sauce, it will continue to thicken as it sits.
-
7
Season to taste with salt and pepper and serve, garnishing with a generous amount of the breadcrumb mixture and reserved parsley.
