Step 1: Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Add 1 pound of dry spaghetti and cook until just barely al dente, following the package instructions.
3. Drain the pasta and set aside.

Step 2: Toast the Panko Breadcrumbs

1. Melt 2 tablespoons of unsalted butter in a large, high-sided skillet over medium heat until foaming.
2. Add 1 cup of panko breadcrumbs and cook, stirring occasionally, until they are golden and fragrant (about 3–4 minutes).
3. Transfer the toasted breadcrumbs to a small bowl and set aside.

Step 3: Make the Brown Butter Sauce

1. Wipe out the skillet with a paper towel to remove any leftover breadcrumbs.
2. Add the remaining 8 tablespoons of butter to the skillet over low heat. Stir continuously with a wooden spoon to melt the butter evenly.
3. As the butter melts, it will foam and develop brown bits at the bottom. Once the butter turns golden brown and has a nutty aroma (about 3–5 minutes), add the minced garlic and red pepper flakes.
4. Stir constantly for 2 minutes, being careful not to let the garlic burn.

Step 4: Combine the Pasta and Sauce

1. Add the cooked spaghetti to the skillet with the brown butter sauce.
2. Sprinkle 1 cup of grated Parmesan cheese over the pasta.
3. Use tongs to toss everything together until the pasta is fully coated in the sauce and the cheese is melted.

Step 5: Add the Finishing Touches

1. Add the reserved toasted panko breadcrumbs, 2 tablespoons of lemon juice, and 2 tablespoons of chopped parsley to the skillet.
2. Toss gently to combine all the ingredients.

Step 6: Serve and Enjoy

1. 1. Divide the pasta into bowls.
   2. Garnish with additional Parmesan cheese, parsley, and a sprinkle of red pepper flakes, if desired. Serve immediately and enjoy!