Heat 2 tablespoons of extra virgin olive oil in a sauté pan over low heat. Sauté 1 minced garlic clove for 1-2 minutes until fragrant but not browned.

Add 1/2 cup of panko breadcrumbs and 1/4 teaspoon of salt to the pan. Toast until golden-brown, about 4-5 minutes.

Pour in juice from 1 lemon and continue to toast for an additional 2-3 minutes until absorbed.

In a large pot, bring salted water to a boil. Cook 8 ounces of capellini until al dente (about 2-4 minutes). Reserve 1 cup of pasta water, then strain the pasta.

In a large sauté pan, melt 3 tablespoons of salted butter over low heat. Add the cooked capellini, juice from the second lemon, and 1/4 cup of the reserved pasta water. Toss gently to combine.

Remove the pan from heat. Stir in 1/4 cup of Parmigiano Reggiano and 1/2 cup of Fontina cheese until melted, adding more pasta water as needed.

Plate the pasta, then top generously with stracciatella and the crispy toasted panko breadcrumbs.