Bring a large pot of water to a boil. Add a generous amount of salt. When the water is boiling add the pasta and cook to your preferred level of doneness. (Reserve 1/2 cup of pasta water before draining)

While the pasta is cooking, toast the breadcrumbs. In a small pan over medium heat, add 2 tbsp of olive oil. Add the breadcrumbs, thyme, and a pinch of salt. Mix well until combined. Once the breadcrumbs turn golden, remove from heat and set aside.

Over medium heat, combine 1 tbsp of butter, 1 tbsp of olive oil, and garlic in a saucepan. Cook until the butter and garlic just begin to brown, stirring constantly until blended (about 3 minutes). Keep an eye to avoid burning. Next, pour in the broth and stir until well combined. Taste and adjust the seasoning with a little salt, if needed. Bring to a simmer until the pasta is ready.

Add the pasta directly to the garlic butter brothy saucepan. Add the remaining tbsp of butter, parsley, lemon juice, and half of the grated parmesan. Toss together for 2 minutes to create an emulsion. If needed, add a ladle of pasta water and continue to mix until it gets nice and saucy.

To serve, divide the pasta evenly into 2-3 plates, top with the garlic butter sauce, and sprinkle over the breadcrumbs and extra parmesan cheese. Enjoy!