Boil pasta in salted water until al dente, then drain but keep a splash of pasta water.

Melt butter in the pot, stir in lemon zest and juice.

Add pasta back to pot, toss with butter and a tablespoon of pasta water.

Meanwhile, heat olive oil in a skillet and toast panko until golden, stirring often.

Season breadcrumbs with a pinch of salt and pepper.

Plate noodles and sprinkle breadcrumbs on top.