Prepare the Breadcrumbs:

1. Toast the Breadcrumbs: In a large skillet, heat the olive oil over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and crispy, about 5-7 minutes. Remove from the skillet and set aside.

Cook the Pasta:

2. Boil the Pasta: Bring a large pot of salted water to a boil. Add the trenette pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water before draining the pasta.
3. Prepare the Sauce: While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the lemon zest and juice, stirring to combine. Allow the lemon mixture to simmer for 1-2 minutes, then reduce the heat to low.

Assemble the Pasta:

4. Combine Pasta and Sauce: Add the drained pasta to the skillet with the lemon butter sauce. Toss to coat, adding a little reserved pasta water at a time to achieve a silky consistency.
5. Add Stracciatella: Gently fold in the stracciatella cheese, allowing it to melt into the pasta and create a creamy texture.
6. Finish with Parmesan: Stir in the grated Parmesan cheese, and season with salt and pepper to taste.
7. Top with Breadcrumbs: Finally, sprinkle the toasted breadcrumbs over the pasta for added crunch and texture.

Serve and Garnish:

8. Garnish and Serve: Divide the pasta among serving plates, garnish with fresh basil leaves if desired, and serve immediately.