Method

• 1.
  Preheat the oven to 200°C. Line 2 large baking trays with baking paper.
• 2.
  For lemon pangrattato, nely grate the rind of 1 lemon and thinly slice the other. Combine breadcrumbs, oil, thyme leaves and lemon zest in a bowl. Season to taste.
• 3.
  Scatter mixture evenly over 1 prepared tray, then evenly arrange lemon slices on second tray. Place both in the oven and bake, stirring pangrattato occasionally, for 10-12 minutes or until golden and crunchy. Remove both trays from the oven.
• 4.
  Meanwhile, blanch cavolo nero in a large saucepan of boiling salted water for 1-2 minutes until wilted. Transfer to iced water with a slotted spoon, then drain.
• 5.
  Return water to the boil, add pasta and cook according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking water.
• 6.
  Heat oil in a large, deep frying pan over medium-high heat. Add onion, garlic and ’nduja and cook, stirring frequently, for 4-5 minutes until onion is softened.
• 7.
  Divide pasta among serving plates and and add sliced lemon and lemon pangrattato. Scatter with remaining pecorino and thyme to serve.