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1
Bring 4 quarts of water to a boil. Add 2 tablespoons salt and spaghetti; cook until al dente according to package directions. (Note that you'll reserve the pasta water; see step 4.)
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2
While the water is heating, make the pangrattato: Heat the oil in a 12-inch skillet over medium heat. Add the pepperoni. Cook, stirring, until it starts to render its fat, about 1 to 2 minutes, then add the panko. Stir to evenly coat the panko in the rendered fat. Continue cooking until the crumbs are golden brown and the pepperoni is crispy, about 4 minutes. Off the heat, stir in the lemon zest and parsley.
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3
While the spaghetti cooks, prepare the sauce: heat the oil in a 12-inch skillet over medium-low heat. Add the garlic, cooking until pale golden, about 2 minutes. Increase the heat to medium-high; add 2 tablespoons lemon juice and 1/2 cup water to the pan. Cook 2 to 3 minutes longer, or until the volume has reduced by half.
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4
Using tongs or a pasta ladle, transfer the spaghetti directly into the skillet. Add the remaining 1 tablespoon lemon juice (or more or less, to taste) and more pasta water, as needed, to loosen the sauce, tossing well to evenly coat the noodles. Add the Parmesan and toss again.
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5
Serve in bowls and top with the pepperoni pangrattato and more Parmesan, if desired.
