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Bread Crumbs:
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Preheat your oven to 300. This will be for last step to crisp the bread crumbs.
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Heat a cast iron pan (moderate size) and slip in the extra virgin olive oil and the unsalted butter. Add minced cloves of garlic and minced Marcona Almonds. Saute 1 minute until fragrant and then add the bread crumbs, toasting them until golden in color. Place the pan in oven for final
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crisping. About 15 minutes.
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Add pasta to boiling salted water and save 1/4 cup hot pasta water
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Cook 8 minutes or until al dente.
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6 oz Pancetta minced and cooked in 1 tablespoon of light olive oil until crispy. Drain batch onto paper towel and then place in a bowl into the warmer or 150 degree oven. Or just set side at room temperature.
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In a small pot, simmer and reduce 2 cups Homemade Chicken Stock to 1 cup (about 20 minutes). Take pan off flame and mix in:
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2 tablespoons of lemon juice and 3 tablespoons unsalted butter. Set it aside in warming draw or a 150 degree oven, keeping it very warm but not allowing it to boil.
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Have the herbs ready to go:
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4 tablespoons finely chopped parsley
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2 tablespoons finely sliced mint
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2 lemon rinds finely grated and divided in half (1 to mix directly into the pasta and 1 to mix into the crumbs when their done)
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Freshly grated Parmesan Cheese (like 1/2 cup) and
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Grated Ricotta Salada for garnish.
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When the pasta is drained, return it back to the pot. Add the reserved lemon butter sauce, herbs, and lemon rind. Mix in the parmesan cheese. Toss all together, and if you need more liquid, add a little of the reserved pasta water.
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Take the bread crumbs out of the oven and toss them with the other half of the grated lemon rind.
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Divide pasta into bowls. Garnish with bread crumbs, pancetta, freshly grated pepper, and top with grated ricotta salad. Serve while it's hot!
