Intermediate
First course
In a skillet on medium heat, melt butter with the Monini Garlic & Chili Flavored Extra Virgin Olive Oil, then add the bread crumbs, minced garlic and cook lightly browned and toasted, about 5-7 minutes.
Turn off the heat and add grated parmigiano reggiano, chopped parsley, and lemon zest. Stir to combine, pour into bowl and set aside.
Bring a large pot of water to a boil then season with 1 tablespoon of salt and drop in the spaghetti. Cook until al-dente, about 8 minutes.
To a large skillet on medium heat add milk, ricotta and parmigiano reggiano. Stir to mix then season with salt and black pepper.
Add cooked spaghetti to milk and cheese mixture, toss to combine. Add 1/4 cup of the pasta water and toss to combine.
Plate pasta and top with the garlic & chili oil bread crumbs, garnish with thinly sliced red chili and drizzle with a bit more Monini Garlic & Chili Flavored Extra Virgin Olive Oil.
