A Little Slice of Heaven

2 cups Italian bread, cubed and crusts removed
4 cloves garlic, minced
Zest from 1 lemon
Salt and pepper
2 tablespoons dried parsley flakes
1/4 cup olive oil

Place the bread cubes, garlic, and lemon zest in a food processor, and pulse until the bread is the size of coarse crumbs. Add the dried parsley and season with salt and pepper.
Heat the olive oil in a large large skillet over medium heat. Add the breadcrumb mixture, and cook, stirring often, for 8 to 10 minutes, or until golden brown and crisp.



1 lb. spaghetti, cooked according to package instructions, reserving about 2 cups of the pasta water
1 lb. mushrooms, sliced (I used white and baby bella)
1/4 cup olive oil
Salt and pepper
6 cloves garlic, minced
1 shallot sliced
1/2 cup white wine
2 cups heavy cream
Juice from 1 lemon
1/2 cup grated Romano, plus more for serving
1/4 cup chopped parsley, plus more for garnish

Heat the oil in a large skillet over medium-high heat. Add the mushrooms and cook until well browned, about 8 to 10 minutes. Add the sliced shallots and garlic, and season with a pinch of salt and pepper. Cook for another 5 to 7 minutes. Add the white wine and allow the wine to cook until it forms a glaze. Lower the heat to medium-low and stir in the heavy cream, Romano, lemon juice, and parsley. Add the cooked pasta, and toss to combine. If the sauce is a bit too thick, you can add the reserved pasta cooking water, a little at a time until you get the desired consistency. Place spaghetti into serving bowls and top with the lemon garlic breadcrumbs. Sprinkle with a bit more Romano cheese and parsley.