Step 1: Toast the Breadcrumbs : In a medium skillet, heat olive oil and butter over medium heat. Add panko breadcrumbs, Italian herbs, salt, and pepper. Stir constantly for 4–5 minutes until golden brown and crispy. Remove from heat and set aside to cool slightly.

Step 2: Cook the Spaghetti : Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, according to package instructions. Reserve about 1 cup of pasta water, then drain the pasta.

Step 3: Prepare the Garlic Sauce ; In a large skillet or sauté pan, heat olive oil and butter over medium-low heat. Add sliced garlic and sauté gently until fragrant and lightly golden — not browned (about 2 minutes). Stir in red pepper flakes if using.

Step 4: Combine the Pasta and Sauce

Add the cooked spaghetti directly to the garlic mixture. Toss well to coat, adding a splash of the reserved pasta water as needed to loosen the sauce. Stir in grated parmesan and lemon zest for brightness.

Step 5: Add Herbs and Finish : Remove from heat and mix in chopped parsley (or basil). Toss until the pasta is evenly coated with garlic oil and cheese.

Step 6: Top and Serve : Divide pasta into bowls and generously sprinkle with toasted breadcrumbs. Add extra parmesan, cracked black pepper, or a drizzle of olive oil before serving.