1 cup grated Parmesan cheese

2 tablespoons freshly squeezed lemon juice (from 1 lemon)

2 tablespoons coarsely chopped fresh parsley leaves

Bring a large pot of salted water to a boil. Add the pasta to the boiling water, and cook according to the package instructions until just barely al dente. Drain the pasta; set aside.

Meanwhile, melt 2 tablespoons of butter in a large, high-sided skillet over medium heat until foaming. Add the panko and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Transfer to a bowl.

Wipe out the skillet with a paper towel. Melt the remaining 8 tablespoons of butter in the same skillet over low heat, stirring with a wooden spoon so that it melts evenly. Once the butter begins to foam and form brown bits, add the garlic and red pepper flakes; continue cooking, stirring constantly, until the butter is browned with a nutty aroma. Remove the skillet from the heat.

Add the pasta and Parmesan to the skillet and use tongs to toss together until the pasta is evenly coated with the brown butter and cheese. Add the reserved panko, lemon juice and parsley, and toss to combine.

Recipe notes: Leftovers can be stored in an airtight container in the refrigerator for up to three days.

(Kelli Foster is assistant food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)