Method

• 1.
  Preheat the oven to 200°C. Line 2 large baking trays with baking paper
• 2.
  For the lemon pangrattato, finely grate 1 lemon and thinly slice the other. Combine breadcrumbs, oil, thyme leaves and lemon zest in a large bowl. Season to taste. Evenly scatter breadcrumb mixture over 1 prepared tray, then evenly arrange sliced lemon on second prepared tray. Bake, stirring pangrattato occasionally, for 10-12 minutes or until golden and crunchy. Remove both trays from oven and set aside.
• 3.
  Meanwhile, bring a large pot of salted water to the boil over high heat. Blanch the cavolo nero for 1-2 minutes or until wilted. Using a large slotted spoon, transfer to iced water. Drain and set aside.
• 4.
  Return water to the boil, add pasta and cook for 6-8 minutes or according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking water.

• 5.
  Heat oil in a large, deep frypan over medium-high heat. Add onion, garlic and ’nduja, and cook, stirring frequently, for 4-5 minutes or until onion is softened. Stir in the cavolo nero and cook for a further 1-2 minutes or until heated through. Add the pasta and toss to combine. Toss through the pecorino and parsley. Stir in the reserved cooking water and cook, tossing, for 2-3 minutes or until pecorino begins to melt and parsley wilts. Season to taste.
• 6.
  Divide pasta among serving plates and stir through sliced lemon and lemon pangrattato. Scatter with extra pecorino and thyme to serve.