White Pasta with Garlic Parmigiano Breadcrumbs

Directions

1. Breadcrumb topping; In a skillet, melt butter with a splash of olive oil, then add the garlic and cook until it softens and is just starting to brown. Add the bread crumbs and continue to cook until the crumbs are lightly browned. Take off the heat and pour the mixture into a mixing bowl. Add the1/4 c Parmigiano, parsley, and lemon zest, stir to combine, and set aside. To make fresh breadcrumbs just pulse some bread in the food processor. I always use stale bread for this, pulsing it and storing in the freezer in a zip lock bag.
2. Bring a large pot of water to a boil. When there is a rolling boil, add a lot of salt—taste the water; it should taste salty. Put the pasta in and stir to separate. Cook al dente. Reserve a little of the pasta water in case you need it if you feel the finished dish is too dry.
3. While the pasta is cooking, heat your milk until it's hot to the touch (I microwaved it for 45 seconds). Put the ricotta and additional 1/4 c Parmigiano in your serving bowl and add the hot milk, stir to combine, season to taste. When the pasta is al dente, drain and add the hot pasta to the bowl with the ricotta-milk mixture. Toss to combine and top with the bread crumbs that you set aside.. Add a little more grated Parmigiano if you like and serve.