• Bring a large pot of salted water to a boil. Wash and dry all produce. • Trim and halve Brussels sprouts lengthwise; lay flat, then thinly slice crosswise into shreds. Mince chives. Zest and quarter lemon.

• Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. • Reserve 11/2 cups pasta cooking water (2 cups for 4 servings), then drain. Keep empty pot handy for step 4. • Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4) in a large pan over medium-high heat. Add panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the chives and season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.

• Heat a large drizzle of olive oil in same pan over medium-high heat. Add Brussels sprouts and season with salt and pepper. Cook, stirring occasionally, until bright green and slightly softened, 4-6 minutes. • Stir in a pinch of chili flakes if desired; cook for 30 seconds more. Turn off heat.

• Once spaghetti is drained, heat empty pot over medium heat. Add cheese roux and 1 cup reserved pasta cooking water (11/2 cups for 4 servings); whisk to combine. Cook, whisking, until slightly thickened, 2-3 minutes. • Reduce heat to medium low and whisk in cream cheese until combined.

• Add drained spaghetti, Brussels sprouts, garlic herb butter, Parmesan, remaining chives, half the lemon zest, and a big squeeze of lemon juice to pot with sauce. Cook, tossing, until butter melts and pasta is coated in a creamy sauce, 1 minute. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. • Taste and season with salt, pepper, and more lemon juice if desired.

• Divide pasta between bowls. Top with panko and remaining lemon zest to taste. Sprinkle with remaining chili flakes if desired. Serve with any remaining lemon wedges on the side.