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1. Bring a large pot of well-salted water to a boil. Cut the broccoli into small bite-size florets and thinly slice the garlic. Zest the lemon and then cut it in half for juicing later.
1 head broccoli florets,
5 clove garlic,
1 piece lemon,
2 tsp salt
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2. Heat a large heavy skillet over medium-high until very hot. Add some olive oil, then add the broccoli in a single layer. Season with a little salt and cook, stirring only occasionally, until deeply charred in spots yet still crisp-tender, about 7 to 9 minutes. Transfer to a bowl.
0.3 cup extra-virgin olive oil
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3. In the same skillet over medium heat, add a little olive oil and the panko breadcrumbs. Toast, stirring often, until golden and crisp, about 3 to 4 minutes. Season lightly with salt and transfer to a small bowl.
0.3 cup panko breadcrumbs
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4. Cook the spaghetti in the boiling water until just shy of al dente. Meanwhile, in the same skillet over medium-low heat, add the remaining olive oil and the sliced garlic. Gently cook, stirring, until fragrant and just starting to turn pale gold, about 2 minutes, then add the red chili flakes and black pepper and cook 30 seconds more.
250 g dried spaghetti,
5 clove garlic,
1 tsp red chili flakes,
0.5 tsp black pepper
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5. Reserve a cup of the starchy pasta water, then drain the spaghetti. Add the spaghetti and the charred broccoli to the skillet with the garlic-chili oil and toss over medium heat, adding splashes of pasta water to create a glossy emulsion. Add the butter, lemon zest, and a good squeeze of lemon juice, tossing until the butter melts and coats the pasta.
1 piece lemon,
2 tbsp butter
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6. Remove from the heat and toss in most of the Parmesan, loosening with more pasta water if needed so it stays silky. Taste and adjust with more salt, pepper, or lemon juice. Serve in warm bowls topped with the toasted breadcrumbs, remaining Parmesan, and a sprinkle of parsley.
0.8 cup Parmesan cheese, finely grated,
0.3 cup panko breadcrumbs,
2 tbsp fresh parsley, finely chopped (garnish)
By james