1. Bring a large pot of salted water to a boil.  Add spaghetti and cook to al dente (per package instruction)

2. In a large skillet over medium heat, melt 3 tbl of butter until it is foaming, then add panko and cook until lightly browned, approx. 3-4 minutes.  Transfer to a bowl.

3. Wipe skillet with a paper towel, return to heat and add remaining butter, stirring constantly with a wooden spoon until it begins to brown. Add the garlic and red pepper flakes and continue cooking until fully browned and fragrant. Remove from heat.

4. Add the drained pasta and panko to the browned butter mixture, tossing to combine and evenly coat.

5. Remove to a serving bowl and add the lemon juice and chopped parsley, tossing to combine.

Additional red pepper flakes, cheese, lemon juice salt & pepper can be added as preferred.